This Crock Pot Loaded Potato Soup is pure warmth and comfort in a bowl. Here is the perfect cold weather food! The perfect blend of texture, creaminess, and flavors makes this soup a favorite of ours.

All the flavors of our Crock Pot Loaded Potato Soup

This rich and creamy soup is loaded with tender chunks of potato and onion with garlic. In addition, the creamy flavor is enhanced with sour cream. Add in a dash of tabasco sauce and plenty of rich bacon and this will put your ordinary potato soup to shame! A crying shame at that!

Don’t forget the toppings!

Top of with your favorite toppings such as shredded cheddar cheese, sliced green onion, or crips bacon bits and you got yourself a bowl full of yummy to the tummy goodness.

We added bacon and cheese to ours. Hmmm…bacon….yummy!

If you like a little more zing to your taste buds, then add your favorite flavor of Tabasco

Need to restock on your favorite flavors of Tabasco, get it here: https://amzn.to/3rfN0XW

For the love of Crock Pot cooking!

The best part is that the Crock Pot will do all the work for you! Okay, maybe not all of it because you still have to do some prep work but otherwise, that handy dandy Crock Pot does the cooking.

We cannot imagine our lives without our beloved Crock Pot! Jeez…we would actually have to slave over a hot stove all day instead of letting everyone think we have?!?

Ha Ha! Not on our watch!

Crock Pot Loaded Potato Soup adjustments for dietary preferences

Okay so back at it. The versatility of our Crock Pot Loaded Potato Soup is another huge bonus! Not only can we can we adjust the ingredients to make it low fat if need be but we can also turn this into a vegetarian meal if we have Mishawn down again!

If you are looking for a low cal or reduced fat diet, then there are variations and adjustments that you can do that will still make this soup a hit.

You can use reduced fat sour cream, and use vegetable stock instead of the chicken stock. We like using our homemade chicken or Homemade Turkey Stock for more flavor. You can also buy low sodium stock at your local store!

For a vegetarian version simply swap out the vegetable stock vs the chicken stock. There are a bunch of ways, depending on the person, to replace the smoky flavor of the bacon, if desired.

See this site for more details: https://www.prevention.com/food-nutrition/healthy-eating/a20454888/smoky-flavors/

The prep work of our Crock Pot Loaded Potato Soup

The prep needed for this recipe is to cut and peel then cube your potatoes, onions, and garlic. Then it is a matter of measuring out your ingredients and placing them into the Crock Pot.

The crock pot does most of the work but it can’t cook the bacon or make the roux.

While the soup is in the crock pot, cook up about 8 strips of thick cut bacon. Then, about 30 minutes before serving, make the roux to thicken it. See directions below. Rest assured, the roux is super easy to make, yet this is part of what makes a soup so creamy!

A roux is a French cooking term that is a thickener made from equal parts fat and starch or flour. The roux is what gives a soup or gravy its creamy texture.

Wrap up on our Crock Pot Loaded Potato Soup

We are in love with the hearty and to just creamy flavors of this soup that is so easy to make in our Crock Pot. It’s easy to adjust the ingredients if need be for someone’s dietary needs or if you are a vegetarian. This warms up our bellies as well as heart and soul on a cold day.

Do you like Crock Pot recipes? Check out our other recipes such as Crockpot Chicken and Dumplings, Lentil and Sweet Potato Curry, Crock-Pot Meatballs Tomatoes and Onions. Crockpot Garlic Chicken with Lime, and Black Eyed Peas Beans and Ham to name a few.

Hey, we would love to hear your comments!

Love

The Morgan Sisters

Crock Pot Loaded Potato Soup

Recipe by Tanya MorganCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

7-8

servings

Prep time

30

minutes

Cooking time

6

hours 

Total time

6

hours 

30

minutes

Crock Pot Loaded Potato Soup is rich and creamy with tender potatoes, onion, garlic. add in sour cream, bacon, cheese, and tabasco for zip.

Ingredients

• 4 1/2 cups potatoes, peeled and chopped into 1 inch cubes ( we used a combination of Russet and Yukon )

• 1 medium onion, diced

• 2-3 large cloves of garlic, chopped

• 4 cups of chicken stock ( use vegetable stock, to make this vegetarian )

• 1 tbsp each of kosher salt and fresh ground pepper

• 1 tbsp tabasco sauce

• 8 strips of thick cut bacon, cooked, and chopped (set some aside for garnish, if desired )

• 4 tbsp butter ( can also use reserved bacon drippings, or a mix of the two )

• 4 tbsp flour

• 1 cup of milk

• 1/2 to 2/3 cup of sour cream

• salt and pepper to taste

• shredded cheddar, chopped green onions, extra bacon to garnish ( optional )

Directions

• Place the potatoes, onion, and garlic in the bottom of the crock pot. Add in the salt, pepper, and chicken stock. Give it a stir, and cover. Cook for 5-6 hours on low, or 3-4 hours on high.
  Use this time to cook up your bacon. You can oven cook or fry the bacon depending on your preference.
• Check the potatoes about an hour before the longest cooking time. Crock pot cooking times can vary. Once the potatoes are fork tender, add in the bacon, and stir. Let this cook for another 30 minutes, then check for seasoning. This is when you will want to add more salt or pepper.
• Before making the roux, add in the tabasco sauce. It won’t make it hot, by any means, but adds a nice zip to he soup.
• In a medium saucepan over medium heat, melt the 4 tbsp of butter. If your are using bacon drippings, measure out the tbsps, to either mix with butter or do alone. Once the butter is melted, add in the flour, and whisk until smooth. When the roux starts to bubble, turn it to medium low, and whisk constantly for about a minute, allowing the flour to cook.
• Slowly add in the milk, and turn heat back to medium, whisking constantly. We want the mixture to thicken as much as possible. Let it bubble, and cook for a minute or two.
• When it has reached full thickness, add to the potato soup, and gently whisk in. This is also the time to decide if you want to mash part of the potatoes, for added texture, or to leave them whole for a more chunky soup. Once the roux has been stirred in, add in the sour cream, and stir to combine. Replace lid, and cook on low for another 20 minutes.
• Serve with the toppings so that each person can add their own, as desired. A nice crusty bread is a great addition as well, for dunking, and cleaning bowl.
  Enjoy!!

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