Description
This Crockpot Loaded Potato Soup is a creamy, comforting dish perfect for chilly days. Packed with tender russet potatoes, sharp cheddar cheese, crispy bacon, and a blend of sour cream and cream for richness, this slow-cooked soup is easy to prepare and delivers hearty, satisfying flavors. The recipe allows for customization with toppings like extra cheese, bacon, and green onions, making it a perfect cozy meal for the whole family.
Ingredients
Scale
Main Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Dairy & Cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup milk
- ½ cup heavy cream
Toppings
- 6 slices bacon, cooked and crumbled
- ¼ cup chopped green onions
- Additional cheddar cheese and bacon for topping (optional)
Instructions
- Combine Ingredients: In the crockpot, combine the diced potatoes, chopped onion, minced garlic, chicken broth, salt, and black pepper. Stir to mix all ingredients evenly.
- Cook the Soup: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the potatoes are very tender and easy to mash.
- Mash for Texture: Use a potato masher or immersion blender to partially mash the soup. This step thickens the soup while leaving some chunks for texture.
- Add Dairy: Stir in the shredded cheddar cheese, sour cream, milk, and heavy cream until the mixture is smooth and heated through, cooking for about 15–20 minutes more on low.
- Mix in Bacon and Green Onions: Stir in the crumbled bacon and chopped green onions just before serving to add flavor and crunch.
- Serve with Toppings: Ladle the soup into bowls, topping each with extra cheese, bacon, and green onions if desired for an extra loaded experience.
Notes
- For a vegetarian version, use vegetable broth in place of chicken broth and omit the bacon.
- Add a dash of hot sauce or smoked paprika to the soup before serving for an extra layer of flavor.
- To make it gluten-free, ensure that the broth used is gluten-free certified.
- If you prefer a thinner soup, add additional milk or broth to achieve desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
