Slow Cooker Loaded Potato Soup
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Prep Time
15 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8
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Calories
222 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Loaded Potato Soup
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Warm up with a bowl of homemade loaded potato soup, made easy in your slow cooker. Customize with your favorite toppings for a truly satisfying meal.
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Ingredients
- 1 onion chopped, medium
- 3 russet potatoes large
- 1 tablespoon chicken bouillon seasoning
- 3 cups water
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic minced
- 1 tablespoon butter
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ½ cup sour cream
Toppings:
- cheddar optional, shredded cheddar, cooked bacon, chopped chives
- Bacon
- chive
Instructions
- Peel and chop the potatoes and onion into bite-size pieces, then add them to the slow cooker.
- Add the chicken bouillon to the water and mix, then add it to the slow
- Cook on high for 4 hours.
- At the 3 hour mark, melt the butter in a medium saucepan over medium heat. Then add the cream, sour cream, garlic, and spices. Bring to a simmer, and then whisk in the cornstarch. Let it simmer for 5 minutes to thicken.
- Add the cream mixture to the potatoes and let it cook for the last hour.
- Optionally, you can use an immersion blender or potato masher to mash the potatoes to create a creamier texture.
- Serve topped with cheese, chives, and bacon.
Notes
- Russet potatoes are my go-to for this recipe because they're nice and starchy, which helps thicken the soup.
- To make the recipe vegetarian skip the chicken bouillon and replace the water with vegetable broth.
- This soup tastes just as good the next day. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Russet potatoes are my go-to for this recipe because they're nice and starchy, which helps thicken the soup.
- To make the recipe vegetarian skip the chicken bouillon and replace the water with vegetable broth.
- This soup tastes just as good the next day. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
46mg
(15%)
Sodium
255mg
(11%)
Potassium
410mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
576IU
(12%)
Vitamin C
6mg
(7%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 255mg | 11% |
| Potassium | 410mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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