Rating: 4.5 stars 4.6
36 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.

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  • Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.

  • Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

Cook's Notes:

You can use white or yellow onions.

Margarine can be substituted for the butter.

Light sour cream can be substituted for the full-fat version.

Nutrition Facts

544 calories; protein 24g; carbohydrates 39.7g; fat 32.4g; cholesterol 89.1mg; sodium 1990.1mg. Full Nutrition
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