This recipe for crock pot loaded potato soup delivers all the cheesy, bacon-y goodness of a loaded baked potato, but in a warm, comforting soup perfect for chilly evenings. It's incredibly easy to make, requiring minimal prep time and letting your slow cooker do all the hard work. Get ready for a flavor explosion!
Ingredients:
- 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 option)
- 1 cup milk (or half-and-half for extra creaminess)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions, for garnish
- Salt and pepper to taste
Instructions:
- Combine ingredients: In your slow cooker, combine the cubed potatoes, chopped onion, and minced garlic. 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.
- Blend (optional): For a creamier soup, use an immersion blender to partially or fully puree the soup to your desired consistency. Alternatively, carefully transfer the soup in batches to a regular blender. Caution: Hot liquids can cause burns in a regular blender, so vent the lid and proceed with caution.
- Stir in remaining ingredients: Stir in the milk (or half-and-half), cheddar cheese, and sour cream. Heat through until the cheese is melted and the soup is heated through. Do not boil.
- Serve: Ladle the soup into bowls and top with crumbled bacon and chopped green onions.
Tips for the Best Crock Pot Loaded Potato Soup:
- For extra flavor: Add a bay leaf while cooking. Remove before serving.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Make it cheesy: Experiment with different cheeses like Monterey Jack, Colby Jack, or a blend.
- Add protein: Cook some diced ham or sausage with the onions and garlic for extra heartiness.
- Make it ahead: This soup tastes even better the next day!
Frequently Asked Questions (FAQs)
Can I use leftover cooked potatoes?
Yes, absolutely! Using leftover cooked potatoes will significantly reduce the cooking time. Add them during the last hour of cooking on low, or the last 30 minutes on high, ensuring they are heated through and incorporated into the soup.
What if I don't have an immersion blender?
You can certainly skip the blending step if you prefer a chunkier soup. Alternatively, you can carefully transfer the soup to a regular blender in batches and puree it to your desired consistency. Remember to vent the blender lid and proceed with caution due to the hot liquids.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this soup thicker?
If your soup is too thin, you can thicken it by stirring in a tablespoon or two of cornstarch mixed with a little cold water. Alternatively, you can simmer the soup uncovered for a while to reduce the liquid.
Can I make this soup in a regular pot on the stovetop?
Yes! Simply sauté the onions and garlic in a large pot, then add the potatoes, broth, and seasonings. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 20-25 minutes). Proceed with the remaining steps as directed in the recipe.
This crock pot loaded potato soup recipe is a guaranteed crowd-pleaser. Its ease of preparation and delicious flavor make it a perfect weeknight meal or a comforting dish for a cozy weekend. Enjoy!
