Easy Loaded Potato Soup in Crock Pot

Be the first to rate it!

Made with potatoes, bacon, and cheese in a creamy base, this Easy Loaded Potato Soup in Crock Pot is a dish the whole family will love.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Keyword: Crock Pot, slow cooker

Servings: servings

Calories: 221kcal

Author: Lois

Equipment

Ingredients

3 large russet potatoes
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon seasoning
1 tablespoon butter
1 cup heavy cream
½ cup sour cream
1 tablespoon garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons cornstarch

Toppings:

shredded cheddar cheese
cooked bacon
chopped chives

Get Recipe Ingredients

Instructions

Peel and chop the potatoes and the onion into bite size pieces, then add them to the slow cooker.
Add the chicken bouillon to the water and mix, then add it to the slow cooker.
Cook on high for 4 hours.
At the 3 hour mark, melt the butter in a medium saucepan over medium heat. Add the heavy cream, sour cream, garlic, and spices. Whisk in the cornstarch and bring to a simmer. Let it simmer for 5 minutes to thicken.
Add the cream mixture to the potatoes and let it cook for the last hour.
Serve topped with cheese, chives and bacon.

Notes

Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.

Freezer: This soup can be frozen, but the texture may change slightly due to the dairy content. To freeze, first allow it to cool completely to room temperature. Transfer the soup into freezer safe containers or resealable freezer bags, leaving some space at the top for expansion. For optimal quality, it can typically be stored for 2-3 months.

Thaw and Reheat: Thaw in the refrigerator overnight and reheat on the stove.

Nutrition