You know what tastes delicious on a cold evening? A thick and chunky, rich and creamy bowl of baked potato soup.
Enjoy this Crock Pot Loaded Potato Soup recipe with a dollop of sour cream, crumbled crispy bacon and green onion on top just like the best loaded baked potato.
Loaded Baked Potato Soup
This week's crock pot recipe is one of my favorite crock pot soup recipes.
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This crock pot soup recipe is thick and creamy with just the right amount of potato chunks in it.
There is nothing more comforting in the cold winter weather than a creamy bowl of soup.
Homemade Loaded Potato Soup is Comfort Food!
I can't think of a more comforting meal than a piping hot bowl of soup.
Soup is one of those comfort foods that everyone loves to eat during the cold months.
Even the pickiest of eaters will dig into a big bowl of soup when it is cold outside.
Loaded Potato Soup with milk
This loaded potato soup recipe gets its rich and creamy flavor from milk, sour cream and cheddar cheese.
Loaded Potato Soup Ingredients
- 8 cups diced potatoes: Baking potatoes are the best potatoes to use when making potato soup. Idaho or Russet potatoes are the type of potatoes that will hold there shape when slow cooked in a soup recipe.
- Onion: a medium yellow or white onion diced.
- Salt and pepper: Potatoes absorb a lot of salt. You may need to season to taste.
- Bacon: a 16 oz. package of bacon will be used in the soup and as garnish. Reserve ¼ of a cup of the chopped bacon to use as a garnish.
- Chicken broth: I used chicken broth or stock but you could use vegetable stock instead.
- Milk: this recipe used 2 cups of milk.
- Cornstarch: A slurry of cornstarch and water is used as the thickener.
- Sour cream: Sour cream is what makes this soup rich and creamy.
- Shredded cheese: Shredded sharp cheddar or sharp white cheddar cheese for a cheesy flavor and also makes the soup extra creamy.
Loaded Potato Soup Toppings
Baked potato soup needs some baked potato toppings.
All the topping you would normally put on a baked potato can be added to a bowl of this creamy potato soup.
- Sour cream
- Sliced green onion or chives
- Crumbled Bacon
- Shredded Cheddar Cheese
Let's make soup
Crock pot soups are easy to make. All you do is add all of the ingredients to the crock pot and let the slow cooker do the work for you.
- Peel, dice and rinse the potatoes well. Put the cubed potatoes into the crock pot.
- Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
- Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
- In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
- Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve ¼ cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
- Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup is thick and creamy.
- Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
- Makes 6 to 8 servings.
Recipe FAQs
Loaded potato soup is a rich and creamy potato soup made with cubed potatoes that tastes like a loaded baked potato. The soup has a cream base made with milk, sour cream, shredded cheese and crispy bacon. The soup is topped with sour cream, crispy bacon bits and chopped green onion or chives, like a baked potato.
You do not have to peel Russet potatoes for potato soup but some of the peel is going to come off of the diced potatoes and float around in the soup.
Recipe Expert Tips
- Prevent browning potatoes: The trick to prevent the potatoes from browning while you are peeling and cubing them is to immediately place the potatoes in a bowl of cold water as you peel them. Peel all of the potatoes and place them in the water. Remove one potato at a time and cube it. Put all of the cubed potatoes into the bowl of water. Repeat until all of the potatoes are cubed.
- Rinsing the potatoes: Rinse the cubed potatoes until the water is clear to remove some of the starch.
- Potatoes absorb salt: Adjust the salt after the recipe has finished cooking.
- Slow cooking dairy: Add the milk and sour cream to the soup after the potatoes have cooked. Because it will take at least 4 hours for the potatoes to cook. This will prevent the milk from scorching during the long cooking period.
Related Crock Pot Recipes
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Crock Pot Loaded Potato Soup
Equipment
- 8-Quart Crock Pot
- Wooden Spoon
- Soup Bowls
Ingredients
- 6 cups chicken broth
- 8 cups Idaho baking potatoes peeled and diced
- 1 whole medium onion diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 ounce bacon cooked crispy, drained well and crumbled
- 2 cups whole milk
- 5 tablespoons cornstarch
- 4 ounces sour cream
- 8 ounces shredded sharp cheddar cheese
- 2 whole green onions optional
- extra sour cream optional topping
Instructions
- Peel, dice and rinse potatoes well.
- Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
- Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
- In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
- Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve ¼ cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
- Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken.
- Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
- Makes 6 to 8 servings.
Video
Notes
- Prevent browning potatoes: The trick to prevent the potatoes from browning while you are peeling and cubing them is to immediately place the potatoes in a bowl of cold water as you peel them. Peel all of the potatoes and place them in the water. Remove one potato at a time and cube it. Put all of the cubed potatoes into the bowl of water. Repeat until all of the potatoes are cubed.
- Rinsing the potatoes: Rinse the cubed potatoes until the water is clear to remove some of the starch.
- Potatoes absorb salt: Adjust the salt after the recipe has finished cooking.
- Slow cooking dairy: Add the milk and sour cream to the soup after the potatoes have cooked. Because it will take at least 4 hours for the potatoes to cook. This will prevent the milk from scorching during the long cooking period.
