Easy Slow Cooker Recipes – Fully Loaded Baked Potato Soup

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. Lisa says

    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. Robin says

    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.

    • Lisa says

      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. Cathy says

    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!

    • Meryl says

      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.

  5. 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!

  6. Monique S says

    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!

  7. Holly Sieger says

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

  8. jenny says

    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!!

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