Easy Slow Cooker Recipes – Fully Loaded Baked Potato Soup

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Easy Crock Pot Recipes - Fully Loaded Baked Potato Soup

Last week Robin from SoCal mentioned she served loaded baked potato soup for dinner. I couldn’t stop thinking about it. After 3 attempts  I finally came up with a recipe I not only LOVE, but my family loves too.

This recipe for loaded baked potato soup is perfect for a busy weeknight or any weekend you plan on tooling around in the garden all day, and don’t want to cook when you finally come inside. The best part {in my opinion} are the toppings. Load your soup up anyway you like it and dig in!

Ingredients

3 pounds baking potatoes, peeled, cut in 1/2 -inch cubes
1 quart chicken broth
4 garlic cloves, minced
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup milk {I used 1%}
3 tablespoons chopped fresh chives {topping}
1 /4 cup sour cream {topping}
8 slices bacon, cooked & crumbled {topping}
1/4 cup cheddar cheese {topping}

Loaded Baked Potato Soup

Directions

Combine the potatoes, chicken broth, garlic, butter, salt and pepper and cover and cook on low for 8 hours or high for 4 hours until the potatoes are nice and tender.

Once the potatoes have softened, gently mash them {do not puree, as you still want the potatoes to be a wee bit chunky} and stir in 1 cup of milk.

Ladle soup into bowls and top with sour cream, bacon, chives and cheese.

Yummalicious!

slow cooker crock pot cookbook

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

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Comments

  1. I love you Mavis! Today while at the grocery store I was trying to find a potato soup that didn’t come with bacon or ham and there was only one, which was $3 a can. I didn’t buy it and wrote myself a note to find a potato soup recipe online. Just now I pull up your blog and what is the first post I see…..a recipe for potato soup!!!!! I’m going to tell my husband right now!

  2. Yea! I’m so glad you found a recipe you like. We had the fully loaded version for Super Bowl Sunday. Your pictures are the best. I’m tempted to lick the screen when I visit you. I’m taking inspiration from you tonight loaded the oven with veggies to roast (cauliflower, sweet potato, white potato, broccoli, mushrooms tossed with olive oil, S&P,and garlic. I’ll throw in some chicken and apple sausages and the homies will be in heaven, I hope.

  3. Donna in VA says:

    Thanks, I have a February goal to use the crock pot for dinner once a week and this will be a good easy recipe to get me started. I’m also intentionally eating vegetarian a lot more days this year, will probably use vegetable broth instead of chicken. It’s been easier than I expected.

    • Donna, my family is eating vegetarian now and I was thinking I would also switch out the broth to vegetable broth. Do you think it will taste as good?

  4. This is definitely going to be added to my dinner plan for next week!! I love that cookbook too. My crock pot is my bestie. :D

  5. Adding 1/2 cup of diced onions is also good in this recipe.

  6. I made a quickie version for dinner! Brought the poatoes, broth, butter, garlic, salt & pepper to a boil, then mashed the potatoes a bit, added milk, covered and simmered for 30 minutes.

    Worked great, especially with all of the yummy toppings!

    • I do something similar so I can use the skins! I microwave the potatoes first to speed up the cooking process then scoop out the potato part. Use that for the soup- and bake the skins. Yummm! Love a little onion (or onion powder) in the soup as well. And if you don’t have bacon ham works well too as a topping.

  7. YummmmmmmmY! making it right now. Perfect for a cold rainy day.

  8. Tracey Kellogg says:

    I’ve been making a Pennsylvania Dutch version of this for a long time. It’s my fav, even tho’ I don’t use a crock pot for it. Instead of milk, use 8 oz sour cream (you have to remove a cup of hot broth, stir in bits of sour cream and then slowly add back to broth so it won’t curdle). Add a couple of stalks of celery to the recipe, and spaetzesl (mix 1 cup flour, 1 egg and water to make a bready dough, slice off pieces into the soup). Upon serving, sprinkle with chervil. Yumm!

  9. I made this tonight for my two sick little pumpkins! We are totally enjoying it right now! So yummy! Thanks Mavis!

  10. made it, but as much as i love garlic…it wasnt for me. Sad, I had some delish loaded baked potato soup at The Outback, and was hoping this would live up to it… oh well, maybe ill try it again with a slightly modified recipe lateron!

  11. Holly Sieger says:

    Just made this potato soup – left out the bacon – and this was a yummy Lent-friendly dish. Delicious, thank you!

  12. Made this tonight and everyone loved it, even my 3 year old who doesn’t care for potatoes :) I will use less salt next time but I did add smoked paprika to it!!

  13. Sooooo good! Even better the next day! My 10yr old keeps asking for it. Thanks!

  14. Delish! The entire family was happy and stuffed! Thanks again Mavis!

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