Slow Cooker Loaded Potato Soup
Ingredients
The soup base
-
2¼
lbs
Potatoes (about 6 or 7 med), peeled and cut in 2" cubes
-
1
small
Onion, diced fine
-
1
teaspoon
Kosher Salt
-
1
teaspoon
Pepper
-
½
cup
Butter, cubed
-
6
cups
Chicken Broth, low sodium
The thickening and creaminess
-
¾
cup
Flour
-
2
cups
Milk, divided
-
8
oz
Cream Cheese, cubed
The toppings
-
2½
cups
Sharp Cheddar Cheese, shredded
-
½
lb
Thick Cut Bacon, cooked, chopped
-
1
cup
Ham, diced
-
1
cup
Sour Cream
-
4
Green Onions, chopped
Instructions
- Add the diced onion to the slow cooker.
- Layer the cubed potatoes on top of the onion, then sprinkle with salt, pepper, and add the cubed butter.
- Pour the chicken broth over the mixture and cover. Cook on Low for 6-8 hours or High for 3-4 hours.
- Once cooked, turn the slow cooker to High if not already set. Mix the flour with 1 cup of milk and stir it into the soup. Cook for an additional 20 minutes.
- Turn off the slow cooker and add the cream cheese. Mash the potatoes, leaving some chunks if desired.
- Warm the remaining milk and stir it into the soup along with the cheddar cheese, bacon, and ham.
- In a separate bowl, mix the sour cream with a ladle of soup to temper it, then stir it back into the soup. Adjust salt to taste.
- Add the chopped green onions and serve hot with crusty bread.
Nutrition Facts (estimated)
Servings
8
Calories
512
Total fat
30g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
75mg
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