Slow Cooker Loaded Potato Soup
This creamy, comforting potato soup is a crowd-pleasing classic that practically makes itself. Perfect for busy days when you want a hearty, satisfying meal.
Equipment
- slow cooker
- potato masher
Ingredients
- 3 lb Russet Potatoes, peeled and cubed
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 4 oz Cream Cheese, softened and cubed
- 1.5 cups Shredded Sharp Cheddar Cheese
- 8 slices Bacon, cooked and crumbled
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Chopped Fresh Chives
- Sour Cream, for serving
Instructions
- Place the cubed potatoes, diced onion, and minced garlic in the slow cooker. Pour in the chicken broth and season with salt and black pepper.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the potatoes are completely tender and break apart easily.
- Using a potato masher, mash about half of the potatoes directly in the slow cooker, leaving some chunks for texture.
- Add the cubed cream cheese and heavy cream to the slow cooker. Stir until the cream cheese is fully melted and the soup is smooth and creamy.
- Stir in 1 cup of the shredded cheddar cheese until melted. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and top each serving with the remaining shredded cheddar, crumbled bacon, a dollop of sour cream, and fresh chives.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 35gProtein: 18gFat: 25g
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