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Crockpot Loaded Potato Soup
This Crockpot Loaded Potato Soup is creamy, delicious and so easy to make.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
6
Servings
Calories
639
kcal
Equipment
Crockpot
baking dish with rimmed edges
large skillet
Ingredients
4
cups
russet potatoes
peeled and chopped into pieces
½
cup
onion
finely chopped
4
cups
chicken broth
½
tbsp.
Salt
½
tbsp.
Pepper
4
tbsp.
Butter
¼
cup
flour
1 ½
cups
heavy cream
16
oz.
bacon
Sour cream
for topping
Shredded cheese
for topping
Fresh green onions
chopped, for topping
Instructions
To your crockpot, add chopped potatoes, onion, salt, pepper, and chicken broth.
Cook on low for 6 hours or high for 4 hours.
About an hour before cooking is finished, preheat your oven to 400 degrees.
Then, take a potato masher and mash up the potatoes a bit inside the crockpot.
Next, line a large baking sheet with parchment paper, and place your bacon slices onto the parchment paper.
Bake for 20-22 minutes in a 400 degree oven, until bacon is cooked and crispy.
Set aside to cool. In a large skillet, melt butter over medium heat.
Sprinkle flour into the pan and whisk into the melted butter. Cook for 1-2 minutes.
Slowly whisk in heavy cream.
Cook over medium-low heat until the mixture begins to thicken.
Pour the mixture into your slow cooker, and stir well.
Finish cooking according to your original cook time for the crockpot.
To serve, top with chopped bacon pieces and green onions.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Serving
|
Calories:
639
kcal
|
Carbohydrates:
28
g
|
Protein:
16
g
|
Fat:
52
g
|
Saturated Fat:
24
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.1
g
|
Cholesterol:
121
mg
|
Sodium:
1591
mg
|
Potassium:
706
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
930
IU
|
Vitamin C:
7
mg
|
Calcium:
83
mg
|
Iron:
2
mg