Ultimate Thick ‘n Creamy Loaded Potato Soup
Thick ‘n Creamy Loaded Potato Soup – perfect for that cool Fall day or the middle of winter! Tender potatoes nestled in a creamy, cheesy soup with bacon, scallions, and more cheese.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours
- Category: soups, comfort food, cold weather foods
- Method: slow cooker
- Cuisine: soups, comfort food, cold weather foods
Ingredients
- 3 pounds red potatoes, washed but not peeled
- 1/2 cup yellow onion, cut into small pieces
- 1 1/2 tablespoon minced garlic
- 6 cups chicken or vegetable stock
- 8 ounces low-fat cream cheese, softened
- 1/2 cup heavy cream
- 1–2 teaspoon fresh black pepper
- 1–2 teaspoon salt
- 2–3 cups shredded sharp cheddar
- 8 slices crispy bacon, crumbled
- 3–4 green onions, chopped (white and green parts)
- Sourdough Bread Bowls
Instructions
- Cut the potatoes into 1/2” cubes.
- In a 5 quart or large crock pot add in the cubed potatoes, onion, garlic, stock, 1 teaspoon pepper and 1 teaspoon salt.
- Cook on high for 4 hours or low for 8 hours. I tested my potatoes around 3 ½ hours (high temp) and they were almost done.
- Ladle out half of the mixture, potatoes and all into a large bowl OR into a blender.
- Add in the softened cream cheese and cream.
- Blend until the mixture is pureed and thick.
- Add this back to the crock and stir to combine.
- Add in 1 cup of shredded cheddar and stir.
- Ladle into bread bowls, garnish with cheese, bacon and green onions.
Notes
*nutritional information doesn’t include bread bowls