Experience the comfort and warmth of Slow Cooker Loaded Potato Soup. With a blend of hearty potatoes, flavorsome bacon, and rich cream cheese, this simple soup provides an exceptionally satisfying meal with little effort.
Cooked smoothly in a slow cooker, the combination of ingredients creates a creamy, savory soup with a touch of smoky heat from the paprika and red pepper flakes. Garnished with shredded cheddar, crispy bacon, and dried herbs, every spoonful offers flavor and texture. Perfect for a cozy family dinner or entertaining guests on a chilly evening.
Gold Potatoes (2 pounds): Peeled and cut into chunks, these are the soup’s main ingredients.
Cream Cheese (8-ounce block): Adds a creamy texture and rich flavor to the soup.
Chicken Broth (14.5 ounces can): Provides a flavorful base for the soup.
Dehydrated Chopped Onions (1 tablespoon): Adds onion flavor to the soup. Fresh onions can be used instead.
Smoked Paprika (1/4 teaspoon): Gives a smoky flavor to the soup.
Garlic Powder (1/2 teaspoon): Enhances the overall flavor of the soup.
Salt and Pepper: Seasonings added to taste.
Bacon (1 pound): Cooked and used as a garnish for the soup.
Water (1/2 cup): Used to boil the bacon and render its fat.
Cheddar Cheese (shredded): Serves as a garnish for the soup.
Dried Parsley and Dried Chives: Used as garnishes for the soup. Fresh herbs can be used instead.
Red Pepper Flakes: Add a bit of heat to the soup.
Sour Cream: Used as a garnish and can be stirred into the soup for added creaminess and tang.
Making The Loaded Potato Soup In The Slow Cooker
Preparing the Crock Pot:
Start by adding the pre-peeled and cut potatoes to a four-quart crock pot. Slowly pour in your can of chicken broth.
Adding the Seasonings:
In the next step, sprinkle over the dehydrated chopped onions and your dry seasonings – smoked paprika and garlic powder. Stir in half a teaspoon of salt. If you find it needs more salt later, add it after the soup is cooked.
Next, add the block of cream cheese over the top. To ensure it melts properly, ensure it isn’t too cold before adding it. Also, add a half teaspoon of cracked black pepper.
Setting the Temperature:
Cover your crock pot with a lid and set it to a high heat. You’ll need to allow the contents to cook for approximately four hours. If you prefer a slower cooking time, keep the heat low and let it cook for about eight hours.
Preparing the Bacon:
While the soup is cooking, chop up a pound of bacon. Add it to a cold pan with a half cup of water, then let it come to a boil. As the water evaporates, the bacon will begin to fry. Continue cooking until the bacon bits are crispy, then set aside for garnishing the soup later.
Checking the Potatoes:
Check the potatoes after the soup has been cooking for around three and a half hours. You want them to be soft enough to mash easily with a fork.
Blending the Soup:
Take a metal whisk and mix and mash the potatoes and cream cheese in the crock pot, creating a smooth and creamy texture. If you prefer a chunkier soup, please keep some potato chunks intact.
Adding the Finishing Touches:
Cover the crock pot again and let the soup cook for another 20 minutes. After it’s done, garnish with cheddar cheese, cooked and chopped bacon, dried parsley, and dried chives.
Adjusting the Consistency:
If the soup seems too thick, you can add a bit of broth or milk. If it’s too thin, add some sour cream or cheese to thicken it.
Serving the Soup:
Now, the soup is ready to be served. Be sure to offer extra garnishes like sour cream, bacon, and cheese at the table for guests to add. Enjoy!
- Taste Test: Always taste the soup before serving. You may wish to adjust the salt accordingly because of variations in the salt content of different chicken broths.
- Consistency: If you prefer a smoother texture of soup, you can use an immersion blender to blend the cooked potatoes directly in the slow cooker.
- Bacon: For the best flavor, use high-quality bacon. The rendered bacon fat is valuable and can be used to cook other dishes for added flavor.
- Softer Cheese: To ensure easy blending, leave your cream cheese out on the counter to soften before starting.
- Vegetarian Version: For a vegetarian version, substitute the chicken broth with vegetable broth and skip the bacon. You can add smoked paprika for a smoky flavor akin to bacon.
- Lower Fat: To create a lower-fat version, substitute the regular cream cheese with low-fat cream cheese, and use turkey bacon or just a handful of lean ham instead of regular bacon.
- Different Herbs: To change up the flavor, try different herbs such as rosemary, thyme, or oregano.
- Extra Vegetables: You can add extra vegetables like chopped bell peppers, corn, or peas for a nutritional boost.
- Spiciness: Add a diced jalapeño or a dash of hot sauce for a spicier soup.
Loaded Potato Soup
WATCH HOW TO MAKE IT
- 2 pounds Gold Potatoes
- 8 ounce block Cream Cheese
- 14.5 ounce can Chicken Broth
- 1 tablespoon Dehydrated Chopped Onions
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
- 1 pound Bacon
- 1/2 cup Water
- Shredded Cheddar Cheese
- Dried Parsley and Dried Chives for garnish
- Red Pepper Flakes
- Sour Cream
- Add peeled and cut potatoes, cream cheese, chicken broth, onions, smoked paprika, garlic powder, salt and pepper to a slow cooker.
- Cook on high for four hours or low for eight hours.
- In a separate pan, cook bacon with water until the water evaporates and bacon is crispy.
- Check potatoes for doneness and mash them along with cream cheese.
- Garnish soup with shredded cheddar cheese, bacon, parsley, chives, red pepper flakes, and sour cream.
- Adjust consistency of soup with broth or milk if needed.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 400 kcalTotal Fat: 25gCarbohydrates: 30gProtein: 15g