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.