Crockpot Loaded Potato Soup
A comforting and creamy potato soup perfect for chilly evenings, enhanced with toppings like bacon and cheese.
Ingredients
Main Ingredients
- 6 medium medium potatoes, peeled and diced Choose starchy potatoes like Russets for a creamier soup.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian version.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 1 cup shredded cheddar cheese Adjust based on preference.
- 4 strips bacon, cooked and crumbled Optional for a vegetarian version.
- to taste Salt and pepper
- Green onions, chopped (for garnish) For additional flavor.
Instructions
Preparation
- In a crockpot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth.
- Cook on low for 6-7 hours or high for 4 hours, until the potatoes are tender.
- Once cooked, use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Store any leftover soup in an airtight container in the fridge for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Customize the soup by adding other ingredients like broccoli, corn, or chives.