Slow-Cooked Crockpot Loaded Potato Soup

This Slow-Cooked Crockpot Loaded Potato Soup features creamy potatoes with savory toppings. Perfect for a hearty meal, it’s a simple recipe that blends rich, comforting flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This loaded potato soup is a nutritious, hearty dinner option that transforms creamy potatoes with savory toppings into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with vitamins, protein, and taste. Versatile—serve with bread or enjoy solo—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Chop Evenly: Ensures uniform cooking.
• Use Russet Potatoes: Adds creamy texture.
• Cook on Low: Enhances flavor depth.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but pourable.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Hot: Maximizes the comforting 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.

Yield: 8 servings

Slow-Cooked Crockpot Loaded Potato Soup

Print

Creamy loaded potato soup, savory crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 medium onion
• 1 tsp salt
• 2 cloves garlic
• 2 lbs potatoes
• 2 tbsp chopped green onions
• 4 cups low-sodium chicken broth
• 6 slices bacon

Instructions

1. Prep the Potatoes: Peel and dice potatoes into bite-sized pieces.
2. Cook the Bacon: Fry bacon in a skillet until crisp, then crumble and set aside.
3. Chop the Veggies: Chop onion and mince garlic.
4. Combine Ingredients: Place potatoes, onion, and garlic in the slow cooker. Add chicken broth, salt, and pepper.
5. Season the Dish: Stir to mix the ingredients evenly.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours until potatoes are tender.
7. Add Creaminess: Stir in heavy cream and shredded cheddar cheese until melted and smooth.
8. Check Consistency: Mash some potatoes with a spoon if you prefer a thicker soup.
9. Rest the Soup: Let the mixture sit for 10 minutes with the lid off to blend flavors.
10. Serve and Enjoy: Top with crumbled bacon and chopped green onions, then serve hot, savoring this creamy, loaded delight!

Notes

• Chop evenly for uniform cooking; use russet potatoes for creaminess.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 330Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 56mgSodium 584mgCarbohydrates 28gFiber 3gSugar 3gProtein 12g

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): Russet, peeled and diced for creaminess.
• Chicken Broth (4 cups): Low-sodium, for base.
• Cheddar Cheese (1 cup): Shredded, for richness.
• Bacon (6 slices): Cooked and crumbled, for flavor.
• Heavy Cream (1 cup): For silky texture.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced for depth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Potato Swap: Use Yukon Gold for variety.
• Broth Swap: Replace with vegetable broth.
• Cheese Swap: Use Monterey Jack or omit.
• Bacon Swap: Use turkey bacon or omit.
• Cream Swap: Use half-and-half or coconut milk.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on broth.

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 on low heat with a splash of broth.

Dish Gallery

Please share this Slow-Cooked Crockpot Loaded Potato Soup with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow-Cooked Arm Roast with Red Wine and Fresh Herbs