Crockpot Loaded Potato Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Crockpot Loaded Potato Soup
Description
This loaded potato soup is prepared by adding peeled and diced russet potatoes, chopped onion, diced ham, canned cream of chicken soup, chicken broth, water, minced garlic, and black pepper into a slow cooker. The ingredients simmer on low or high heat until the potatoes become tender, infusing the broth with savory ham and aromatic elements.
About an hour before serving, shredded cheddar cheese is added along with a mixture of flour and milk to thicken the base slightly. After cooking completes, the soup is garnished with additional cheddar, cooked crumbled bacon, and optional green onions to enhance flavor and texture contrast. The soup offers a creamy, hearty consistency with smoky and sharp notes from the ham, cheese, and bacon.
This soup can be served as a filling main dish during cooler weather. The notes suggest avoiding processed additives by using quality brands of canned soup and offer tips for vegetarian or gluten-free modifications, such as swapping ham and bacon and using alternative broths or thickeners. Leftovers store well refrigerated for up to four days and improve with reheating.
Ingredients
- 6 russet potato about 7 cups chopped potatoes
- 1 onion chopped (about 1 1/2 cups)
- 16 oz ham diced
- 1 cream of chicken soup 10.5 oz, canned
- 1 chicken broth 14.5 oz, canned
- 1 1/2 cups water
- 2 teaspoons garlic minced
- 1/2 teaspoon black pepper
- 2 cups cheddar cheese shredded
- 1 cup milk
- 1 tablespoon flour
- 16 oz Bacon cooked and crumbled into bits, slices
- green onion for garnish, optional, sliced
Instructions
- Wash, peel, and dice the potatoes. Place in the bottom of your slow cooker.
- Add onion, ham, cream of chicken soup, chicken broth, water, minced garlic and black pepper. Cook on low for 6-8 hours or high for 3-4 hours. You want the potatoes to be tender.
- An hour before you're ready to serve the soup, add 1 1/2 cups of the shredded cheese. Whisk together flour and milk in a small bowl and pour into the slow cooker. Stir and replace the lid.
- After the cooking time is up, serve and garnish with the remaining cheese, crumbled bacon, green onions, etc. Enjoy!
Notes
- Top servings with additional shredded cheese, chopped bacon, and green onions for added flavor and texture.
- Use high-quality cream of chicken soup without additives for better flavor; Pacific Foods is recommended.
- For a vegetarian version, omit ham and bacon, and substitute cream of chicken soup with cream of celery and chicken broth with vegetable broth.
- Make gluten-free by substituting flour with cornstarch and using gluten-free cream of chicken soup.
- Instant Pot methods are an option for faster preparation when time is limited.
- Sharp cheddar cheese is preferred for depth of flavor; shred from a block for better melting.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 1496mg | 62% |
| Potassium | 906mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 271mg | 27% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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