Description
Rich and comforting crock pot creamy loaded potato soup made with tender potatoes, cheese, bacon, and a velvety broth, perfect for cozy dinners.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup chopped green onions (for garnish)
Instructions
- Add diced potatoes, onion, garlic, thyme, salt, pepper, and chicken broth to the crock pot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- In a small saucepan, melt butter over medium heat and whisk in flour to form a roux. Cook for 1–2 minutes.
- Slowly whisk in milk and heavy cream, cooking until slightly thickened.
- Stir the cream mixture into the crock pot.
- Use a potato masher to lightly mash some of the potatoes for a thicker texture.
- Stir in shredded cheddar cheese and half of the cooked bacon until melted and creamy.
- Taste and adjust seasoning if needed.
- Serve hot topped with remaining bacon, green onions, and extra cheese if desired.
Notes
- For extra thickness, mash more potatoes or add additional cheese.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American