Slow Cooker Loaded Baked Potato Soup is hands down the best loaded baked potato soup that I have ever had. Creamy and delicious with all of the goodness of a baked potato and made right in your slow cooker!
Comfort soup in a bowl! If you love potato soup try this Creamy Red Potato Soup, Creamy Potato Soup, or Ham and Potato Cheddar Soup.
Slow Cooker Loaded Baked Potato Soup
Slow cooker loaded baked potato soup recipe is one of my very favorites! It is cold outside and a soup that can be slow cooked is just what is needed this winter season. The sun was actually out today but it was freezing! I always question every year why I live in Utah and not somewhere warm. We all stay hibernated inside of our houses and count down the days until spring. We have almost made it through January and spring is just right around the corner.
There is one thing that I look forward to every winter and that is a good soup! They become a weekly meal at our house and seem to warm you right up. Potato Soup is my favorite. But this one is the best!
I have a couple of favorite potato soups on the blog that I was able to adapt from. This making it the ultimate loaded potato soup. I still wanted the tender potato chunks in the soup because it resembles a baked potato more. You can always blend it together and make it smooth. The flavor is amazing!
Baked Potato Soup Ingredients:
One of my favorite parts of this soup are the toppings. Pile it on with cheese, bacon and green onions and you are good to go! It totally reminds me of a baked potato and the soup is so creamy and has sour cream right inside. Best.soup.ever. Go and try it for yourself! I think you will agree!
- Peeled and diced potatoes (about 3-4 large russet potatoes)
- Onion, chopped
- Chicken broth
- Butter
- Flour
- Sour cream
- Heavy cream (half and half will also work)
- Salt and pepper to taste
Optional toppings:
- Bacon, cooked and crumbled
- Cheddar cheese
- Green onions
How to make Baked Potato Soup:
- Add Ingredients to slow cooker: Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
- Make the roux: About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
- Serve warm: Serve with toppings, or you can also stir them all into the soup. Enjoy
FAQs on Baked Potato Soup:
- How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup.
- Which potatoes are best for soups: Either russet potatoes or red potatoes are best.
- How to keep potatoes from getting mushy in soup: If you are afraid of having a mushy soup, leave out your potatoes until about 30 minutes prior to finishing the soup from being cooked.
More Amazing Slow Cooker Soup Recipes:
- Slow Cooker Pasta e Fagioli Soup
- Slow Cooker Chicken Tortellini Soup
- Slow Cooker Enchilada Soup
- Slow Cooker Chicken Fajita Soup
- Slow Cooker Cheeseburger Soup
Slow Cooker Loaded Baked Potato Soup
Equipment
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Alyssa Also Recommends:
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Want to make this even easier? Here are a few products that I LOVE:
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Utopia Kitchen Cooking Knives
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Calphalon Cookware Set
Ingredients
- 4 cups Potatoes about 3-4 large russet potatoes peeled and diced
- 1 Small onion chopped
- 3 cups Chicken broth
- 4 tablespoons Butter
- 1/4 cup Flour
- 1/4 cup Sour cream
- 1 1/2 cup Heavy cream half and half will also work
- Salt and pepper to taste
Optional toppings:
- Bacon cooked and crumbled
- 1 1/2 cups Cheddar cheese
- Green onions
Instructions
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Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
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About 30 minutes before it is done, In a medium saucepan,, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in slow cooker for 20-30 minutes.
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Serve with toppings, or you can also stir them all into the soup. Enjoy!
Notes
Nutrition
from The Recipe Critic https://ift.tt/2PkAIxc
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