Description
A hearty and creamy Crockpot Loaded Potato Soup, perfect for a comforting meal. This recipe is easy to make in your slow cooker and is loaded with flavor from potatoes, cheese, bacon, and chives.
Ingredients
- 3 pounds russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 8 ounces cream cheese, softened and cubed
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- 1/2 cup cooked bacon bits, plus more for garnish
- 1/4 cup chopped fresh chives or green onions, for garnish
Instructions
- Place the cubed potatoes, chopped onion, chicken broth, salt, pepper, garlic powder, and thyme into a 6-quart (or larger) slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until potatoes are very tender.
- Once potatoes are tender, use a potato masher or immersion blender to lightly mash some of the potatoes, leaving some chunks for texture.
- Stir in the softened cream cheese until melted and smooth.
- Whisk in the milk and sour cream until well combined.
- Add 1 cup shredded cheddar cheese and 1/2 cup bacon bits to the soup. Stir until cheese is melted.
- Taste and adjust seasoning as needed.
- Ladle hot soup into bowls. Garnish each serving with additional shredded cheddar cheese, bacon bits, and chopped fresh chives or green onions. Serve immediately.
Notes
- For a thicker soup, use less broth or add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.
- If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the slow cooker.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.