🍃Ready to elevate your cooking?🍃
🌿 Crockpot Cannabis-Infused Baked Potato Soup
🧈 Ingredients
Base:
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4–5 large russet potatoes (about 2½ lbs), peeled and diced
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1 small yellow onion, diced
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp smoked paprika (optional for depth)
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2 tbsp cannabutter (see dosing note below)
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2 tbsp regular butter (balances potency and flavor)
To Finish:
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1½ cups milk (or half-and-half for richness)
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¾ cup sour cream
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1½ cups shredded cheddar cheese
Toppings (optional):
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Crumbled bacon
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Shredded cheddar
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Sliced green onions or chives
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Sour cream drizzle
🥣 Directions
1. Load the Crockpot
Add the potatoes, onion, garlic, broth, cannabutter, regular butter, salt, pepper, and paprika to the slow cooker.
Stir gently to combine.
2. Cook Slowly
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Low: 6–7 hours
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High: 3–4 hours
Cook until potatoes are soft and beginning to break down.
3. Blend (Optional)
For a creamy texture:
Use an immersion blender in the pot, or transfer half the soup to a blender and puree, then return it to the crockpot.
Leave some chunks if you prefer a rustic feel.
4. Add Dairy and Finish
Turn the crockpot to low or “keep warm.”
Stir in milk, sour cream, and shredded cheese until smooth and creamy.
If using bacon, stir half in now and save some for garnish.
Taste and adjust seasoning with salt and pepper.
5. Serve and Garnish
Ladle into bowls and top with your favorite toppings — cheese, bacon, and chives are classic.
🌿 Dosing Guide
Estimate potency before cooking:
If your cannabutter is:
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10 mg THC per teaspoon, and
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You add 2 tbsp (6 tsp) total → 60 mg THC in the pot.
Divide by servings:
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6 bowls → 10 mg THC per serving
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8 bowls → ~7.5 mg THC per serving
💡 To make it milder, use 1 tbsp cannabutter + 3 tbsp regular butter.
You’ll still get the effects, but more gently.
