I don’t like winter. At all. I don’t like being cold and I don’t like snow. January through March is the worst. The holidays have passed and the decorations are down. Everything seems to plain and so drab. At least, there are comfort foods and a crock pot to make recipes like this Loaded Potato Soup, right?
I really like when I can toss a few ingredients in my crockpot and let it simmer all day and have dinner ready hours later with minimal effort. One hearty comfort crockpot meal I love is Potato Soup and I was mad when I realized I lost my favorite recipe. I was determined to put one together and this one is even better than before! Here’s how I make our Loaded Potato Soup now.
8-10 White Potatoes
1 Medium Onion
4-5 Garlic Cloves
1 tsp pepper
1 tsp salt
3.5 cups Chicken Stock
1.5 cups heavy cream
Shredded Cheddar Cheese
First peel and cube potatoes into small cubes. Roughly one inch. Place in the crockpot. Then chop the onion and add to crockpot.
Peel and mince garlic.
I use a garlic press. If you don’t have one. I’d get one they are great to have.
Add pepper and salt.
Add in chicken stock and stir.
Cook on low for 7 hours. You could speed it up to about 3 hours on low. Add in heavy cream and stir. It will look like this after.
Take your immersion blender. Or your regular hand blender like I did (just don’t hit your pot) and blend it together. But only for a moment. You still want lumps and you don’t want it puree. Stir. Let sit on low for another half hour.
It’s filling so I use smaller bowls.
Then top with shredded cheese and bacon crumbles.
This soup will come out very hot so be careful as you serve. Especially when serving kids. My boys and especially my husband kept repeating over and over how good this was. Hubby even said this could be one of the yummiest soups. Let me know if you give it a try.
- 8-10 White Potatoes1 Medium Onion
- 4-5 Garlic Cloves
- 1 tsp pepper
- 1 tsp salt
- 3.5 cups Chicken Stock
- 1.5 cups heavy cream
- Shredded Cheddar Cheese
- Crumbled Bacon
- Cut potatoes into one-inch cubes.
- Chop onion.
- Add all ingredients to slow cooker except heavy cream.
- Cook on low for 7 hours.
- Add cream and stir.
- Blend mixture with mixer. Leave lumpy.
- Cook low an additional 30 minutes.
- Serve with cheese and bacon crumbles.