Slow Cooker Loaded Potato Soup
Share
I’m beyond thrilled that Fall is finally here so we can fully embrace warm comfort food. Pack away your bathing suits and pull out your cozy sweaters and pants. Prepare yourselves for cheese, soup, everything warm and totally in season. Let’s not forget pumpkiny because I will be very soon embracing it’s goodness full force. I can’t spend an entire month celebrating an apple a day and then forget about the 2nd best part about Fall food. I must have missed the memo that October 1st is national every blogger must post a pumpkin recipe day, but… I failed apparently. Promise I’ll have some fun stuff coming up soon though!
Last week I shared my first soup of the season: slow cooker chicken tortilla soup, to be exact. After after thinking about a creamy and chunky loaded potato soup for an entire year, it was finally time. I mean, it’s soup season so it’s just right to make this now. Otherwise, I can’t explain why it took me so long and I regret having not made it sooner. It’s ridiculously good. If you loved potatoes, you’ll love this.
It tastes just like a baked potato, loaded with cheese and bacon… but in soup form. Oh it’s so good. So so good. It had to have chunks. Forget the creamy potato soups you see everywhere. A good potato soup needs chunks, big hearty potato chunks throughout.
Print
SaveYield: serves 4-6
Cook Time: 4 hours
Slow Cooker Loaded Potato Soup
Ingredients:
7C potatoes (or roughly 6 medium)
1C yellow onion
3 cloves garlic
3C chicken stock
1 1/2 tsp salt
1 tsp ground pepper
1C heavy cream
4-6 slices thick cut bacon
Monterey Jack Cheese
Directions:
Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).
Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.
Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.
When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.
May be stored chilled for up to several days.
Related Posts
Stay Connected
Oh yes, this was made for me. And I seriously wish I had a bowl for lunch. Love it!
Yumm! I love this kind of soup, esp. when it comes with crispy bacon.
Yes, please – this looks so tasty! I’m all about the slow-cooker these days, so you know I’ll be adding this to my queue of recipes to try.
This is one of my favorite soups for fall/winter! It may just be the bacon and cheese that draw me in, but either way, I could eat it every day!
I have been wanting to make a potato soup for days! This looks so good!
This looks amazing, and I love that it’s made in the slow cooker! Totally making this tomorrow night for dinner. :)
I don’t have a slow cooker (i’m a college student), would it be possible to modify this recipe to make it without that rather crucial item?
Rachel — October 4th, 2012 @ 7:25 am
If you have access to a large stockpot you could certainly make this a more traditional way. I don’t have exact timing or instructions for that method but you’d basically want to add the ingredients in the same order as stated in this recipe, bring to a low boil and reduce to a simmer until the potatoes are fork tender. Finish off with the cream/potatoes blended either in or out of the pan (blender or immersion blender). I hope that helps!
yes! another slow cooker recipe to add to my arsenal – love the comforting potato soup!
O.M.G. I just got my crock pot out yesterday! I’m all over this. Looks great!
I love how creamy and comforting potato soup is! Definitely adding this to my slow cooker recipes!
Gah, this looks delicious! You already know that i’m obsessed with my slow-cooker AND soup, so this is pretty much heaven in a bowl to me. =)
I love a potato soup! This looks great!
love that this can be done in the slow cooker AND my hubs never met a potato anything he didn’t love!
Looks amazing– a great cozy meal!
It’s 52 degrees out there… perfect weather for this delicious soup! It looks really really good!
never had potato soup. I bet this would be good with sweet potatoes too!
This is one of my husbands favorite soups ever. And the fact that it is in a slow cooker just made my day. Definitely going onto Pinterest. I need to remember this one. LOVE the photos too. So beautiful
This sounds wonderful! Potato soup is my favorite and I love that you made it in the slow cooker!
Love this recipe! Will be linking back to this in my upcoming post :)
Rachel — October 15th, 2012 @ 8:49 am
Awesome – thanks Marla! :)
OMG! This recipe was delicious and very easy to make!! The bomb
What’s heavy cream!? LOL
Can I substitute anything for the heavy cream??.. I dont have it on hand..
Rachel — December 21st, 2012 @ 5:31 pm
You could sub in whatever milk you have on hand but it wouldn’t be nearly as thick or creamy. The extra fat in the heavy cream gives extra flavor.
Thanks Rachel
Just made this. It was a hit!!! Amazing!! :)
I have a silly question for you – what kind of potatoes did you use?
Rachel — December 26th, 2012 @ 1:01 pm
I used russet potatoes.
Is the additional 30 minutes on high or low setting?
Rachel — January 23rd, 2013 @ 12:48 pm
Whichever setting you are already cooking on. I cook mine on high for a shorter time, but if you’re cooking on low it should still apply.
Making this as we speak! Smells yummy!
Absolutely terrific!!! It is as good as it gets.
P.S. I used to live in Brattleboro Vermont during my High school years.
Gorgeous up there.
Ron
can you substitute the chicken broth with water ?
Rachel — April 19th, 2013 @ 3:49 pm
I would recommend vegetable broth instead of chicken if looking to substitute. Water won’t offer any flavor.