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Slow Cooker Loaded Potato Soup

Rated as 4.5 out of 5 Stars
0

"Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!"
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Ingredients

6 h 30 m servings 647
Original recipe yields 8 servings

Directions

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  1. Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
  2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
  3. Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
  4. Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
  5. Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

Footnotes

  • Cook's Note:
  • If you don't have an immersion blender, you can use a potato masher instead.

Nutrition Facts


Per Serving: 647 calories; 42.2 50.3 19.2 137 1088 Full nutrition

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Reviews

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Guess I am the first. A very tasty and hearty soup perfect for the damp cold nights we having here now. The ingredients called for garlic powder, but nothing more mentioned of it in instructions...

Excellent!! Easy to make and turned out great!!

Made a larger batch than the recipe called for, left out the carrots and vinegar and used chicken broth to achieve a nice, creamy, hearty consistency. Flavor was perfect, very much like restau...

I used a white onion, two boxes of chicken bouillon to make it more soupy, chopped tops of one bunch of green onion for color, and one clove of shallot. The shallot ready adds a wonderful nuisa...