Loaded potato soup is the ultimate comfort food, and making it in a slow cooker means minimal effort for maximum flavor. This recipe delivers a creamy, cheesy, and satisfying soup perfect for a chilly evening or a cozy weekend meal. Forget complicated recipes; this version is surprisingly easy and uses readily available ingredients.
What Makes This Crock-Pot Loaded Potato Soup Recipe So Easy?
This recipe prioritizes simplicity without sacrificing taste. The slow cooker does most of the work, allowing the potatoes to become incredibly tender and the flavors to meld beautifully. We're using pantry staples and common ingredients, making it a budget-friendly option too. The minimal chopping and prep time make it ideal for busy weeknights.
Ingredients You'll Need:
- 2 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup milk or cream (heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup bacon bits (optional, but highly recommended!)
- 1/4 cup chopped green onions (for garnish)
- Salt and pepper to taste
Instructions:
- Combine Ingredients: Add the cubed potatoes, onion, and garlic to your slow cooker. Pour in the chicken broth. Season generously with salt and pepper.
- Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
- Blend (Optional): For a creamier soup, use an immersion blender to partially or fully blend the soup. Leave some chunks for texture if you prefer.
- Stir in Dairy: Stir in the milk or cream and shredded cheddar cheese until melted and smooth.
- Serve: Ladle the soup into bowls. Top with sour cream, bacon bits, and green onions.
Frequently Asked Questions (FAQs)
Can I use other types of potatoes?
While russet potatoes are ideal for their fluffy texture, you can experiment with Yukon gold or red potatoes. Keep in mind that different potato varieties will result in slightly different textures and flavors.
How can I make this soup thicker?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of the cooking time. Stir it in and let it simmer for a few minutes to thicken. Alternatively, you can use a roux (butter and flour cooked together) for a richer thickening agent.
What are some other topping options?
Get creative with your toppings! Consider adding shredded Monterey Jack cheese, chives, jalapeños for a spicy kick, crumbled cooked sausage, or even a sprinkle of paprika for added color and flavor.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Is this recipe freezer-friendly?
Absolutely! Allow the soup to cool completely before freezing in airtight containers or freezer bags. It will keep frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for the Best Crock-Pot Loaded Potato Soup
- Don't overcook the potatoes: Overcooked potatoes can become mushy. Check for tenderness after 6 hours on low, and adjust cooking time as needed.
- Season to taste: Adjust salt and pepper according to your preference. Taste the soup before adding the dairy and toppings.
- Use quality ingredients: The better the ingredients, the better the soup will taste. Use fresh potatoes and flavorful broth.
- Embrace the variations: Don't be afraid to experiment with different cheeses, toppings, and spices to create your own unique version.
This easy crock-pot loaded potato soup recipe is a guaranteed crowd-pleaser. Its simplicity, deliciousness, and adaptability make it a perfect addition to your weeknight or weekend meal rotation. Enjoy!
