Crockpot Loaded Potato Soup
368kcal
Ingredients
Soup
- 3 lb russet potatoes peeled and cut into 1/2-inch cubes
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 oz cream cheese softened and cubed
- 1 cup half-and-half warmed
- 1 1/2 cups sharp cheddar freshly shredded
Toppings
- 8 slices bacon cooked and crumbled
- sour cream
- green onions or chives sliced
- extra shredded cheddar
Method
- Add the potatoes, onion, garlic, broth, salt, pepper and thyme to a 6-quart slow cooker. The broth should come most of the way up the potatoes but not fully cover them.
- Cover and cook on low for 7 to 8 hours or high for 4 hours, until a potato cube falls apart when pressed with a spoon.
- Mash the soup right in the slow cooker with a potato masher until about half the potatoes are broken down and the rest are chunky.
- Stir in the cream cheese until it melts completely. Then stir in the warm half-and-half and the cheddar a handful at a time.
- Cover and cook on low for 15 to 20 more minutes, until hot. Don't let it boil after the dairy goes in. Taste and add salt.
- Serve topped with bacon, a spoonful of sour cream, green onions and more cheese.
Nutrition
Serving1.5cupsCalories368kcalCarbohydrates35gProtein15gFat19gSaturated Fat10gSodium705mgFiber3gSugar4g
Notes
Shortcut: swap the fresh potatoes for a 30 oz bag of frozen diced hash browns and cook on low for 5 to 6 hours.
Freeze only before adding the dairy. Potato soup with cream and cheese goes grainy when frozen.