Slow Cooker Crockpot Loaded Potato Soup
This Slow Cooker Crockpot Loaded Potato Soup is a creamy, hearty dish that's perfect for family dinners, featuring rich flavors and customizable toppings.
Ingredients
Main Ingredients
- 6 large russet potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 4 cups vegetable broth Use low-sodium if preferred.
- 1 cup heavy cream Can be substituted with half-and-half or milk.
- 1 cup shredded cheese Plus more for topping if desired.
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
Optional Toppings
- sliced green onions For garnish.
- sour cream For garnish.
- crispy croutons For garnish.
Instructions
Preparation
- Start by peeling and dicing the potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
Cooking
- In your slow cooker, add the diced potatoes, chopped onion, minced garlic, salt, and black pepper.
- Pour in the vegetable broth, making sure all the ingredients are submerged.
- Cover your crockpot and cook on low for 6-8 hours, or on high for 4 hours.
- Once cooked, use a potato masher to slightly mash the potatoes for a thicker texture while still leaving some chunks for heartiness.
- Add the heavy cream and shredded cheese to the soup and stir well. Allow it to heat through for an additional 10-15 minutes.
Serving
- Ladle the soup into bowls, then top with any of your favorite toppings, like additional cheese, sliced green onions, and crispy croutons. Enjoy!
Notes
Leftover soup can be stored in the refrigerator for 3-4 days. To reheat, warm in a saucepan over low heat; add broth if thickened. You can freeze the soup for up to three months.