Crock-pot Loaded Potato Soup

On a cold winter day, what is it that everybody wants? SOUP! And what better soup is there to make when it is 15° outside and snowing in Colorado?….Loaded potato soup of course!! I am a big fan of anything in a crockpot so when I woke up the other morning and saw the weather, I packed up my daughter into the car in her jammies and headed to the grocery store to get everything I needed. After spilling my free Starbucks Latte in the middle of the produce section, I finally got everything together and headed back home. Hope you enjoy!!

  • 2 large Russet Potatoes
  • 3 small Red Potatoes
  • 1 medium Yellow Onion
  • 3 cups Chicken Broth
  • Salt & Black Pepper to taste
  • 1/4 tsp. Penzey Spices Sunny Paris seasoning
  • Pinch of Spice Island White Pepper (optional-for a little kick!)
  • 5 tbsp. Butter
  • 1/4 cup Flour
  • 1 cup Fat-Free Sour Cream
  • 1 1/2 cup Heavy Cream
  • 1-2 cups Sharp Cheddar Cheese
  • Bacon (optional topping: pre-cooked or 5 raw slices)
  • 1/4 cup Diced Green Onions (optional topping)


  • In the crockpot, add the Russet & Red Potatoes (diced), chopped Yellow onion, chicken broth, and seasonings. Stir & cook on low for ~3 to 4 hours. This time frame depends on how hot your crockpot gets. It will be done when the potatoes are nice and tender.
  • Relax for a while!! (This is the joy of cooking with a crockpot)
  • Once your potatoes are about 1 hour from being done, bake a couple of strips of bacon (ignore if you are using bacon bits of course)
    • Preheat oven to 400°F
    • Line baking sheet with Aluminum Foil and place strips of bacon close together but not touching.
    • Bake for 12-18 minutes (depending on your preference of crispiness), chop up, and set aside for later.
  • About 30 minutes before the potatoes are done, melt the butter in a saucepan. Add in the flour and use a whisk and cook until it is gently bubbling. Slowly mix in the heavy cream and 1/4 cup of sour cream (save the rest for later). 
  • Cook for another 30 minutes on low setting and then change it to “warm” until you are ready to serve, stirring occasionally. This extra time on the low setting allows the whole batch to thicken up a bit
  • Once ready to serve, scoop into bowl and add optional toppings: green onions, dollop of sour cream, sharp cheddar cheese, and bacon and you are ready to eat!



A Caffeinated Momma

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