Last week Robin from SoCal mentioned she served loaded baked potato soup for dinner. I couldn’t stop thinking about it. After 3 attempts I finally came up with a recipe I not only LOVE, but my family loves too.
This recipe for loaded baked potato soup is perfect for a busy weeknight or any weekend you plan on tooling around in the garden all day, and don’t want to cook when you finally come inside. The best part {in my opinion} are the toppings. Load your soup up anyway you like it and dig in!
Ingredients
3 pounds baking potatoes, peeled, cut in 1/2 -inch cubes
1 quart chicken broth
4 garlic cloves, minced
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup milk {I used 1%}
3 tablespoons chopped fresh chives {topping}
1 /4 cup sour cream {topping}
8 slices bacon, cooked & crumbled {topping}
1/4 cup cheddar cheese {topping}
Directions
Combine the potatoes, chicken broth, garlic, butter, salt and pepper and cover and cook on low for 8 hours or high for 4 hours until the potatoes are nice and tender.
Once the potatoes have softened, gently mash them {do not puree, as you still want the potatoes to be a wee bit chunky} and stir in 1 cup of milk.
Ladle soup into bowls and top with sour cream, bacon, chives and cheese.
Yummalicious!
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
Lisa says
I love you Mavis! Today while at the grocery store I was trying to find a potato soup that didn’t come with bacon or ham and there was only one, which was $3 a can. I didn’t buy it and wrote myself a note to find a potato soup recipe online. Just now I pull up your blog and what is the first post I see…..a recipe for potato soup!!!!! I’m going to tell my husband right now!
Mavis says
Isn’t that funny! 🙂
Robin says
Yea! I’m so glad you found a recipe you like. We had the fully loaded version for Super Bowl Sunday. Your pictures are the best. I’m tempted to lick the screen when I visit you. I’m taking inspiration from you tonight loaded the oven with veggies to roast (cauliflower, sweet potato, white potato, broccoli, mushrooms tossed with olive oil, S&P,and garlic. I’ll throw in some chicken and apple sausages and the homies will be in heaven, I hope.
Mavis says
Apple sausages are the best! Thanks again for the great idea. 🙂
Brittany says
This is definitely going to be added to my dinner plan for next week!! I love that cookbook too. My crock pot is my bestie. 😀
Donna in VA says
Thanks, I have a February goal to use the crock pot for dinner once a week and this will be a good easy recipe to get me started. I’m also intentionally eating vegetarian a lot more days this year, will probably use vegetable broth instead of chicken. It’s been easier than I expected.
Lisa says
Donna, my family is eating vegetarian now and I was thinking I would also switch out the broth to vegetable broth. Do you think it will taste as good?
Becky says
Adding 1/2 cup of diced onions is also good in this recipe.
Cathy says
I made a quickie version for dinner! Brought the poatoes, broth, butter, garlic, salt & pepper to a boil, then mashed the potatoes a bit, added milk, covered and simmered for 30 minutes.
Worked great, especially with all of the yummy toppings!
Meryl says
I do something similar so I can use the skins! I microwave the potatoes first to speed up the cooking process then scoop out the potato part. Use that for the soup- and bake the skins. Yummm! Love a little onion (or onion powder) in the soup as well. And if you don’t have bacon ham works well too as a topping.
Roslyn says
YummmmmmmmY! making it right now. Perfect for a cold rainy day.
Tracey Kellogg says
I’ve been making a Pennsylvania Dutch version of this for a long time. It’s my fav, even tho’ I don’t use a crock pot for it. Instead of milk, use 8 oz sour cream (you have to remove a cup of hot broth, stir in bits of sour cream and then slowly add back to broth so it won’t curdle). Add a couple of stalks of celery to the recipe, and spaetzesl (mix 1 cup flour, 1 egg and water to make a bready dough, slice off pieces into the soup). Upon serving, sprinkle with chervil. Yumm!
Tracy J says
I made this tonight for my two sick little pumpkins! We are totally enjoying it right now! So yummy! Thanks Mavis!
Mavis says
Thanks Tracy, I’m glad you liked it. 🙂
Monique S says
made it, but as much as i love garlic…it wasnt for me. Sad, I had some delish loaded baked potato soup at The Outback, and was hoping this would live up to it… oh well, maybe ill try it again with a slightly modified recipe lateron!
Holly Sieger says
Just made this potato soup – left out the bacon – and this was a yummy Lent-friendly dish. Delicious, thank you!
jenny says
Made this tonight and everyone loved it, even my 3 year old who doesn’t care for potatoes 🙂 I will use less salt next time but I did add smoked paprika to it!!
Mavis says
Hey I’m impressed your 3 year old liked it. What great taste!. 🙂
Melissa says
Sooooo good! Even better the next day! My 10yr old keeps asking for it. Thanks!
Rachel says
Delish! The entire family was happy and stuffed! Thanks again Mavis!
Mavis Butterfield says
Good, I’m glad you liked it!