Slow-Cooked Loaded Potato Soup Recipe
I put a twist on one of my favorite comfort foods from my grandmother's recipes. I look forward to passing this down to my kids. —Jamie Chase, Rising Sun, Indiana
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 garlic clove minced
- 1 medium onion finely chopped
- 1/4 teaspoon pepper
- toppings:
- 1-1/2 teaspoons salt
- 1 cup half-and-half cream
- 1/4 cup butter cubed
- 3/4 cup shredded sharp cheddar cheese
- 1 pound bacon strips cooked and crumbled
- 5 pounds potatoes peeled and cubed (about 10 cups)
- 5 cans (14-1/2 ounces each) chicken broth
- 2 packages (8 ounces each) cream cheese softened and cubed
- 1/4 cup minced chives
- Carbohydrate 4.08946129901353 g
- Cholesterol 92.8744312788037 mg
- Fat 38.7276437062684 g
- Fiber 0.612823900228892 g
- Protein 9.83963465146753 g
- Saturated Fat 18.4468825073039 g
- Serving Size 1 1 serving (339g)
- Sodium 529.743024465361 mg
- Sugar 3.47663739878464 g
- Trans Fat 4.27072832506188 g
- Calories 401 calories
Directions Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through. Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives. Yield: 12 servings (4 quarts). Originally published as Slow-Cooked Loaded Potato Soup in Simple & Delicious October/November 2014 Print Add to Recipe Box Email a Friend
