Slow Cooker "Loaded Baked Potato" Soup Recipe~

A favorite soup of ours for cooler weather is a hearty, stick to your ribs, potato soup.  We consider it a "loaded baked potato" soup.  It's a recipe that I change up slightly  each time I make it, depending on what I may or may not have on hand as far as ingredients and "accessories" (cheese, sour cream, etc.) goes.  It is a recipe that is very forgiving and leaves much room for experimentation.  This soup can be very inexpensive in it's barest-of-bones form, or as rich and decadent as your tastes and pocketbook allow!

Slow Cooker "Loaded Baked Potato" Soup 

•  6-8 medium to large potatoes (uncooked and diced into roughly one inch pieces) *I use enough to cover the bottom of my slow cooker (see in sidebar) completely *I usually use russets that I buy on sale in 5-10 pound bags 

•  1 cup of diced onion *if I don't have fresh onion, I use dried minced onion (1/2-1 tablespoon, or onion powder 1/2-1 teaspoon 

•  4-5 cups of either chicken broth, vegetable broth or water (or a combination) note:  you may need to add more liquid, just make sure the potatoes are covered with liquid to cook in.

•  2-4 garlic cloves, minced or 1/2-1 teaspoon garlic powder/granulated garlic

•  1/4 cup butter or margarine

•  1 teaspoon fresh parsley, chopped fine, or 1 tablespoon of dried parsley 

•  1-2 teaspoons salt (or to taste)

•  pepper to taste (I like white pepper when I have it)

Combine all ingredients listed above into slow cooker, cover and cook approximately 4 hours on high or 8 hours on low, or until potatoes are tender and mash easily with a fork. 

Once potatoes are tender, mash and blend all ingredients  (I like to use my immersion blender to mash and blend directly in the slow cooker but a regular blender could be used as well.  If using a blender, I only fill it about 1/3 full at a time since the ingredients are hot and can expand when blending. Either way, please use caution when blending as ingredients are HOT!

Next, add in:

•  1 cup of either milk, half & half or cream

Optional:  Once soup ingredients are blended, feel free to add your favorite "loaded baked potato" toppings.  We like:

•  sour cream 

•  shredded cheese *we usually have, and use, either colby-jack or a Mexican blend but use what you prefer/have on hand

•  bacon *I usually use my kitchen scissors to cut up several slices of bacon & then cook until crisp but other bacon "bit" products would work

•  chives or green onions, chopped

If you try this recipe, I hope you enjoy it!  If you have any ideas or suggestions on how you would make it adding your own personal touches, please share!  I love learning from others!

Thanks for stopping by!~TJ

* posts may contain affiliate links that allow me to earn a small commission at no additional cost to you.  My family and I appreciate your encouragement and support more than you can imagine!