The Star Players: Ingredients You’ll Need
Soup Base:
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 tablespoons butter
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Toppings (Get Creative!):
- 1 lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup chopped green onions
- Hot sauce (optional, for a little kick!)
Let’s Get Cooking: Step-by-Step Instructions
Step 1: Prep and Load the Crockpot
- Peel and cube your potatoes into roughly 1-inch pieces. Consistency is key here, so try to keep them relatively uniform for even cooking.
- Chop your onion and mince your garlic. Don’t skimp on the garlic – it adds a lovely depth of flavor!
- Add the potatoes, onion, garlic, chicken broth, butter, salt, and pepper to your slow cooker.
Step 2: Slow Cook to Perfection
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are fork-tender. The exact time will depend on your slow cooker, so keep an eye on it!
Step 3: Creamy Dream Time
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be careful when blending hot liquids! Vent the lid of the blender to prevent pressure from building up.
- Stir in the softened cream cheese and heavy cream until fully incorporated and the soup is creamy and luscious.
Step 4: Load It Up!
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, sour cream, and green onions. Don’t be shy – this is LOADED potato soup! A dash of hot sauce is fantastic if you like a little heat.
Troubleshooting and Triumphs: Common Questions Answered
My soup is too thick!
No problem! Simply add a little more chicken broth or milk until you reach your desired consistency. Add it gradually, a quarter cup at a time, stirring well after each addition.
My soup is too thin!
If your soup is too thin, you can either cook it on high, uncovered, for about 30-60 minutes to allow some of the liquid to evaporate, or you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the soup during the last 30 minutes of cooking. Make sure to bring it to a simmer to activate the cornstarch!
Can I use different potatoes?
While Yukon Gold potatoes are my absolute favorite for their creamy texture, you can definitely use other types of potatoes. Russet potatoes will also work, but they tend to be a bit starchier, so you might need to add a little more liquid. Red potatoes are another option, but they hold their shape a bit better, so the soup might not be as smooth.
Can I make this ahead of time?
Absolutely! Loaded Crockpot Potato Soup is a fantastic make-ahead meal. You can cook the soup completely and then store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it on the stovetop or in the microwave. I recommend adding the toppings just before serving to keep them fresh and crispy.
Can I freeze this soup?
Yes, you can freeze potato soup, but the texture might change slightly after thawing. Dairy products (like cream and cream cheese) can sometimes separate when frozen. To minimize this, let the soup cool completely before freezing it in airtight containers or freezer bags. When you thaw it, do so slowly in the refrigerator and then gently reheat it on the stovetop, stirring frequently. You might need to add a splash of milk or cream to restore the creamy texture. It’s best to freeze the soup *before* adding the toppings. Add the fresh toppings when you reheat and serve.
Spice It Up: Variations and Additions
Bacon Bonanza:
Can’t get enough bacon? Add some cooked bacon to the soup *while* it’s cooking in the crockpot for even more smoky flavor!
Cheesy Goodness:
Experiment with different cheeses! Monterey Jack, pepper jack, or even a little bit of Gruyere would be delicious.
Veggie Power:
Add some chopped carrots, celery, or bell peppers to the crockpot along with the onions and garlic for extra nutrients and flavor.
Spicy Kick:
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup while it’s cooking for a little heat.
Herb Heaven:
Fresh herbs like thyme, rosemary, or chives add a wonderful aroma and flavor. Stir them in during the last 30 minutes of cooking.
The Secret to Success: Tips for the Best Soup Ever
Don’t overcook the potatoes:
Overcooked potatoes can become mushy and make the soup gluey. Check them regularly and remove them from the heat as soon as they are fork-tender.
Use good quality ingredients:
The better the ingredients, the better the soup! Use high-quality chicken broth, fresh potatoes, and real cheese for the best flavor.
Taste and adjust seasonings:
Always taste the soup and adjust the seasonings as needed. You might need to add more salt, pepper, or other spices to suit your taste.
Let the cream cheese soften:
Softened cream cheese will blend more easily into the soup, creating a smoother and creamier texture.
Don’t be afraid to experiment:
This recipe is just a starting point! Feel free to experiment with different ingredients and flavors to create your own signature Loaded Crockpot Potato Soup.
Why This Recipe Rocks: The Perks of Crockpot Cooking
Hands-Off Simplicity:
One of the best things about this recipe is how easy it is! Just dump everything into the crockpot, set it, and forget it. Perfect for busy weeknights.
Flavor Fusion:
The slow cooking process allows the flavors to meld together beautifully, creating a rich and complex soup that tastes like it simmered all day.
Warm and Comforting:
Nothing beats a bowl of warm, creamy potato soup on a chilly day. It’s the ultimate comfort food.
Budget-Friendly:
Potato soup is a relatively inexpensive meal to make, especially when you use ingredients that are in season.
Crowd-Pleaser:
This Loaded Crockpot Potato Soup is always a hit with family and friends. It’s perfect for potlucks, parties, or any gathering where you want to serve a delicious and satisfying meal.
Enjoy Your Culinary Creation!
So there you have it – my ultimate recipe for Loaded Crockpot Potato Soup! I truly believe this will become a staple in your kitchen. Now go forth, gather your ingredients, and get ready to enjoy a bowl of pure, creamy, cheesy, bacon-y bliss. Happy cooking, my friend!
What type of potatoes does the recipe recommend, and can I substitute them?
The recipe recommends Yukon Gold potatoes for their creamy texture. You can use other potatoes like Russets, but they are starchier and may require more liquid. Red potatoes are another option, but the soup might not be as smooth.
My potato soup turned out too thick. How can I thin it out?
If your soup is too thick, add a little more chicken broth or milk until you reach your desired consistency. Add it gradually, a quarter cup at a time, stirring well after each addition.
Can I freeze this loaded potato soup?
Yes, you can freeze the soup, but the texture might change slightly after thawing due to the dairy. Cool completely before freezing in airtight containers. Thaw slowly in the refrigerator and reheat gently on the stovetop, stirring frequently. You may need to add a splash of milk or cream to restore creaminess. Freeze before adding toppings.
How long can I store the cooked potato soup in the refrigerator?
You can store the cooked potato soup in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving, and add the toppings just before serving to maintain their freshness.
Loaded Crockpot Potato Soup Ultimate
Equipment
- Slow cooker (Crockpot)
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 tablespoons butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- ½ cup chopped green onions
- Hot sauce optional
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces.
- Chop the onion and mince the garlic.
- Add the potatoes, onion, garlic, chicken broth, butter, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are fork-tender.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches, venting the lid to prevent pressure from building up.
- Stir in the softened cream cheese and heavy cream until fully incorporated and the soup is creamy and luscious.
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, sour cream, and green onions. Add a dash of hot sauce if desired.
