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Slow Cooker Loaded Potato Soup with Cream Cheese
why make this recipe
Slow Cooker Loaded Potato Soup is a wonderful choice for comfort food, especially on chilly snow days. It’s simple to make and requires minimal effort. Just set it and forget it! This creamy soup is packed with the delicious flavors of loaded baked potatoes, making it a favorite among families. Using frozen potatoes makes it even easier, so you can enjoy a warm bowl of goodness without the hassle of peeling and chopping.
how to make Slow Cooker Loaded Potato Soup
Ingredients:
- 4 large russet potatoes, peeled and diced (or 32 oz frozen hash browns)
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk (or heavy cream)
- 4 strips of cooked bacon, crumbled (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Directions:
- In a slow cooker, combine the diced potatoes (or hash browns), chopped onion, and broth.
- Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Add cream cheese, and stir until melted and combined.
- Mix in the shredded cheddar cheese and milk. Stir until creamy and smooth.
- Season with garlic powder, salt, and pepper to taste.
- Serve hot, garnished with crumbled bacon and chopped green onions.
how to serve Slow Cooker Loaded Potato Soup
This soup is perfect served hot in a bowl. You can top it with extra shredded cheese, crispy bacon bits, and fresh green onions for added flavor and texture. It pairs wonderfully with crusty bread or crackers for dipping.
how to store Slow Cooker Loaded Potato Soup
If you have leftovers, let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of milk to restore its creamy texture if needed.
tips to make Slow Cooker Loaded Potato Soup
- Use a mix of different cheeses for a more complex flavor. Try Monterey Jack or gouda alongside cheddar.
- If you prefer a thicker soup, mash some of the potatoes while they cook, or add a cornstarch slurry.
- Adjust the seasoning to your taste. Fresh herbs can also enhance the flavor.
variation
You can customize this soup by adding vegetables like carrots or broccoli for extra nutrition. For a spicier kick, mix in some jalapeños or a dash of hot sauce. You can also experiment with different proteins, such as diced ham or chicken, for a heartier meal.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes. Just peel and dice them, and they will work just fine.
Is it possible to make this soup dairy-free?
Absolutely! Use dairy-free cream cheese and milk alternatives like almond or oat milk for a dairy-free version.
Can I freeze the loaded potato soup?
Yes, you can freeze the soup. Just make sure to cool it completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
Loaded Potato Soup
A creamy, comforting soup packed with the delicious flavors of loaded baked potatoes, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced (or 32 oz frozen hash browns) Using frozen potatoes makes preparation easier.
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk (or heavy cream)
- 4 strips of cooked bacon, crumbled (optional) For added flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
Preparation
- In a slow cooker, combine the diced potatoes (or hash browns), chopped onion, and broth.
- Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Add cream cheese, and stir until melted and combined.
- Mix in the shredded cheddar cheese and milk. Stir until creamy and smooth.
- Season with garlic powder, salt, and pepper to taste.
- Serve hot, garnished with crumbled bacon and chopped green onions.
Notes
This soup pairs well with crusty bread or crackers. If you prefer a thicker soup, mash some of the potatoes while they cook, or add a cornstarch slurry. Use a mix of different cheeses like Monterey Jack or Gouda for extra flavor.
