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Crockpot Loaded Potato Soup with Cheddar Bay Biscuits
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Crockpot Loaded Potato Soup with Cheddar Bay Biscuits

5 hServes 8Nutri-Score D€€
from @alicia_curley4 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken brothPantry946 ml
  • pepperSpices5 g
  • saltSpices5 g
  • minced garlic (heaping spoonful)Produce15 g
  • onion (diced)Produce1 piece
  • russet potatoes (peeled and cubed into bite-size pieces)Produce7 pieces
  • butter (half a stick, cut into squares)Dairy57 g
  • shredded cheddar cheese (shredded)Dairy226 g
  • sour creamDairy240 g
  • heavy whipping creamDairy360 ml
  • bacon bits (fried)Meat142 g
  • Cheddar Bay biscuit mix (one box, with seasoning packet)Bakery1 piece
  • shredded cheddar cheese (shredded, for the biscuits)Dairy57 g
  • cold water (cold)Beverages180 ml
  • butter (melted, for brushing)Dairy57 g

per serving

Nutrition

506kcal

Carbs
40 g
Proteins
16 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Start the soup base

    • Pour the chicken broth into the slow cooker.
    • Add the pepper, salt and minced garlic.
    • Dice the onion and add it in.
    Step 1

  2. Add the potatoes and butter

    • Peel the russet potatoes and cube them into bite-size pieces.
    • Add the potatoes to the slow cooker and stir well.
    • Cut the butter into squares and throw it in.
    Step 2

  3. Cook the soup

    • Put the lid on.
    • Cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
    Step 3

  4. Mash the potatoes

    • Take out most of the potatoes, leaving a few chunks in the slow cooker.
    • Mash the removed potatoes with the back of a fork and return them.
    Step 4

  5. Make it loaded

    • Add the shredded cheddar cheese, sour cream and heavy whipping cream.
    • Stir in most of the fried bacon bits, saving some for the top.
    • Give everything a good stir.
    Step 5

  6. Mix the biscuit dough

    • In a separate bowl, combine the Cheddar Bay biscuit mix and its seasoning packet with the shredded cheddar cheese and cold water.
    • Mix until combined.
    Step 6

  7. Drop the biscuits and cook

    • Drop spoonfuls of the biscuit dough all over the top of the soup.
    • Lay paper towels over the slow cooker to soak up moisture, then put the lid on.
    • Cook on high for another 1 to 2 hours, until the biscuits are cooked through.
    Step 7

  8. Brush with butter and serve

    • Melt the butter and mix in the seasoning packet from the biscuits.
    • Brush the butter mixture over the biscuits.
    • Serve the soup topped with the reserved bacon bits.
    Step 8
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