How To Make Slow Cooker Loaded Potato Soup
Our slow-cooked potato soup is loaded with flavors from bacon, green onions, sour cream, and cheddar. It’s a great dish for a cold winter meal.
Serves:
Ingredients
- 3½lbsrusset potatoes,peeled and diced into ½-inch to ¾-inch pieces, (about 7 medium potatoes, 8 – 9 cups)
- 1mediumyellow onion,finely diced
- 14½ozlow-sodium chicken broth,(3 cans)
- 1cupevaporated milk
- salt and freshly ground black pepper,to taste
- ⅓cupbutter
- ⅓cupall-purpose flour
- ½cupsour cream
- 1½cupscheddar cheese,shredded
- 9ozbacon,cooked and diced or crumbled
- 4green onions,diced
Instructions
-
To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on High heat for 3 to 4 hours or Low heat for 6 to 8 hours until potatoes are tender.
-
Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook for 2 minutes, stirring constantly.
-
While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend.
-
If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on High heat for about 10 minutes until thickened.
-
Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions.
Nutrition
- Calories: 754.70kcal
- Fat: 46.00g
- Saturated Fat: 22.89g
- Trans Fat: 0.86g
- Monounsaturated Fat: 15.02g
- Polyunsaturated Fat: 4.12g
- Carbohydrates: 63.13g
- Fiber: 4.59g
- Sugar: 8.06g
- Protein: 24.96g
- Cholesterol: 110.99mg
- Sodium: 1207.48mg
- Calcium: 415.47mg
- Potassium: 1511.44mg
- Iron: 3.43mg
- Vitamin A: 244.18µg
- Vitamin C: 19.29mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
