Crockpot Loaded Potato Soup in No Time
This Crockpot Loaded Potato Soup in No Time features creamy potatoes with bacon and cheese. Perfect for a quick healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This soup is a nutritious, comforting dinner option that transforms creamy potatoes with bacon and cheese into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with vitamins, protein, and taste. Versatile—serve with bread or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Cut Potatoes Evenly: Ensures uniform cooking and texture.
- Cook Bacon First: Enhances flavor and removes excess fat.
- Stir Occasionally: Prevents sticking and ensures even cooking.
- Check Consistency: Should be thick but creamy.
- Avoid Overfilling: Leaves room for ingredients to blend.
- Serve Warm: Maximizes the savory appeal.
- Thicken if Desired: Mash some potatoes if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak salt to preference.
- Use Liner: Eases cleanup.
Crockpot Loaded Potato Soup in No Time
Crockpot loaded potato soup, quick healthy dinner treat.
Ingredients
- ½ cup low-fat sour cream
- 1 cup reduced-fat shredded cheddar cheese
- 1 cup unsweetened almond milk
- 1 medium onion
- 1 tsp salt
- 2 cloves garlic, minced
- 2 lbs Yukon Gold potatoes
- 2 tbsp chopped chives
- 4 cups low-sodium chicken broth
- 6 slices bacon
Instructions
- Prep Potatoes: Peel and dice potatoes into even chunks.
- Cook Bacon: In a skillet, cook bacon until crispy, crumble, and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic, sautéing for 2-3 minutes.
- Layer in Crockpot: Place diced potatoes in the crockpot, followed by sautéed onion and garlic.
- Add Broth: Pour chicken broth over the potatoes.
- Season Dish: Add salt, stirring to blend.
- Set Crockpot: Cover and cook on low for 6-8 hours until potatoes are tender.
- Mash Potatoes: Use a potato masher to mash the potatoes, leaving some chunks.
- Add Creaminess: Stir in almond milk, sour cream, and half the cheddar cheese until smooth.
- Serve and Enjoy: Top with crumbled bacon and remaining cheese, garnish with chives, and serve warm, savoring this creamy delight!
Notes
- Cut potatoes evenly for cooking; cook bacon first for flavor.
- Mash gently for creaminess; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently with milk.
- This recipe can be adapted for vegetarian diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 260Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 28mgSodium 609mgCarbohydrates 29gFiber 3gSugar 2gProtein 13g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Potatoes (2 lbs): Yukon Gold, peeled and diced, for creaminess.
- Bacon (6 slices): Cooked and crumbled, for savoriness.
- Cheddar Cheese (1 cup): Reduced-fat, shredded, for richness.
- Chicken Broth (4 cups): Low-sodium, for base.
- Milk (1 cup): Unsweetened almond, for moisture.
- Onion (1 medium): Chopped, for aroma.
- Garlic (2 cloves): Minced, for depth.
- Sour Cream (½ cup): Low-fat, for tanginess.
- Salt (1 tsp): Enhances flavor; adjust to taste.
- Chives (2 tbsp): Chopped, for garnish.
Variations and Substitutions
- Potato Swap: Use sweet potatoes or omit.
- Bacon Swap: Use turkey bacon or omit.
- Cheese Swap: Use mozzarella or omit.
- Broth Swap: Replace with vegetable broth or water.
- Milk Swap: Use oat milk or omit.
- Onion Swap: Use shallots or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Sour Cream Swap: Use Greek yogurt or omit.
- Salt Swap: Use sea salt or omit.
- Herb Swap: Use parsley or omit chives.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm with a splash of milk.
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