This hearty and comforting meal is perfect for cold winter days. This one-pot recipe is simple to prepare and provides a rich, cheesy flavor that satisfies the whole family.
List of ingredients
- 7 medium-large potatoes, diced (russet, Yukon Gold, or red) – provide the main body and thickness.
- 4 cups chicken stock or chicken broth – the savory liquid base.
- 1 cup whole milk – adds creaminess and adjusts consistency.
- 10.5 ounce can cream of chicken soup – enhances flavor and thickens the texture.
- 1 medium onion, diced small – provides a foundational aromatic flavor.
- 3 cloves garlic, minced – adds sharp, savory depth.
- 8 oz sour cream (or heavy cream) – stirred in at the end for richness.
- 2 1/2 cups shredded sharp cheddar cheese, plus more for garnish – provides a bold, cheesy taste.
- 1 pound smoked turkey bacon – used for a smoky flavor and crispy topping.
- 1/2 cup green onions or chives, chopped – adds a fresh, mild onion finish.
- Salt and pepper to taste – used to balance and enhance overall flavors.
step-by-step instructions
- Prepare the slow cooker: Add the diced onion, minced garlic, diced potatoes, chicken broth, and cream of chicken soup to the crockpot.
- Slow cook: Cover the pot and cook on the low setting all day, or for at least 3 hours on the high setting.
- Adjust texture: Once cooked, use a potato masher or immersion blender to break down the potatoes until the soup reaches your preferred creamy or chunky consistency.
- Cook the bacon: In a medium skillet over medium heat, fry the smoked turkey bacon for about 7 minutes until crisp. Transfer to paper towels and crumble into pieces.
- Infuse flavor: Add 2 tablespoons of the rendered turkey bacon grease from the skillet into the crockpot to deepen the savory profile.
- Final stir: Stir in the sour cream, milk, and 2 cups of the shredded cheddar cheese. Mix well until the cheese is completely melted and the soup is smooth.
- Serve and garnish: Ladle the soup into individual bowls and top with crumbled turkey bacon, extra shredded cheese, and chopped green onions.
Selecting the Best Potatoes
Russet Potatoes for Maximum Thickness
Russet potatoes are high in starch, which makes them the best choice for a thick, velvety soup. As they slow cook, they break down easily and naturally thicken the broth. Use these if you prefer a smoother, more traditional potato soup consistency.
Yukon Gold for a Creamy Texture
Yukon Gold potatoes have a naturally buttery flavor and a medium starch content. They hold their shape slightly better than russets while still providing a creamy mouthfeel. These are ideal if you want a balance between chunky pieces and a thick base.
Red Potatoes for a Rustic Feel
Red potatoes have a waxy texture and the lowest starch content of the three options. They maintain their structure very well during long cooking times, ensuring the soup remains chunky. Use red potatoes if you prefer a more rustic, hearty vegetable soup style.
Customizing the Soup Consistency
Achieving a Completely Smooth Texture
For a velvety, cream-like soup, use an immersion blender directly in the crockpot. Blend the mixture for several minutes until no large potato chunks remain. This method incorporates the starch fully into the liquid for a professional finish.
Maintaining a Hearty Chunky Style
If you prefer a chunky soup, skip the blender and use a hand potato masher. Mash only a small portion of the potatoes to thicken the base while leaving plenty of whole cubes. This creates a varied texture that feels more like a meal in a bowl.
Using a Standard Blender for Extra Smoothness
If you do not own an immersion blender, you can transfer the soup in batches to a traditional blender. Be careful to leave space at the top to prevent the hot liquid from overflowing. Blend each batch until smooth and return it to the pot.
Flavor Enhancement Techniques
Utilizing Smoked Turkey Bacon Grease
The rendered fat from the smoked turkey bacon contains concentrated smoky flavor. Stirring two tablespoons of this grease back into the soup infuses the potatoes with a deep, savory taste. This step replaces the need for artificial liquid smoke or additives.
Adding Fresh Herb Variations
While green onions are the standard garnish, fresh thyme or rosemary can be added during the slow cooking phase. These herbs pair exceptionally well with potatoes and garlic. Add them early in the process to let the flavors meld slowly.
Balancing Salt and Pepper
Always taste the soup after the cheese and cream of chicken soup have been added. These ingredients contain significant sodium, which may change how much extra salt you need. Add cracked black pepper at the very end to maintain its sharp bite.
Ingredient Substitutions
Replacing Sour Cream with Heavy Cream
If you prefer a richer, less tangy flavor, substitute the 8 oz of sour cream with an equal amount of heavy cream. This results in a more luxurious, silky texture. Both options should be added only right before serving to prevent separation.
Using Cream Cheese for Extra Thickness
For a denser and tangier soup, stir in 4 ounces of softened cream cheese instead of sour cream. This adds a distinct richness and a thicker body to the soup. Ensure the cream cheese is cubed and softened to avoid lumps in the pot.
Vegetable Broth for a Different Base
You can swap the chicken stock for a high-quality vegetable broth to change the flavor profile. This maintains the savory depth while altering the primary meat note. Ensure the vegetable broth is low-sodium to better control the seasoning.
Serving and Pairing Ideas
Complementary Breads and Rolls
Serve this soup alongside warm, buttery homemade rolls or a crusty baguette. The bread is perfect for dipping into the thick cheese base. Garlic bread is also a great option to amplify the garlic notes in the soup.
Pairing with Fresh Green Salads
Because the soup is very rich and creamy, a crisp green salad provides a necessary contrast. A simple vinaigrette with lemon or apple cider vinegar cuts through the heaviness of the cheese and cream. Use mixed greens, cucumbers, and radishes for a refreshing side.
Creative Topping Combinations
Beyond the standard toppings, try adding a dollop of Greek yogurt for extra tang. Sliced jalapeños can add a spicy kick that complements the sharp cheddar. A sprinkle of paprika on top adds both color and a mild earthy flavor.
Storage and Preservation
Refrigerator Storage Guidelines
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Ensure the soup is cooled slightly before sealing to prevent excess condensation. The soup will thicken significantly as it cools, which is normal for potato-based dishes.
Freezing the Soup for Later
To freeze, pour the soup into freezer-safe containers or mason jars, leaving space at the top for expansion. It is recommended to freeze the soup before adding the sour cream or milk for better quality. This allows the soup to last for up to 3 months.
Proper Thawing Process
Thaw frozen soup in the refrigerator overnight before reheating. If you are in a hurry, you can defrost it in the microwave on a low power setting. Avoid thawing at room temperature to maintain food safety and texture.
Reheating Instructions
Stovetop Reheating Method
Place the soup in a pot over medium-low heat. Stir frequently to prevent the bottom from scorching, as the starch and cheese can stick. Add a splash of milk or broth if the soup has become too thick during storage.
Microwave Reheating Tips
Heat the soup in microwave-safe bowls in 1-minute intervals. Stir the soup between each interval to ensure the heat is distributed evenly. This prevents hot spots and ensures the cheese is melted throughout.
Preventing Dairy Curdling
To prevent the cream and cheese from separating during reheating, avoid boiling the soup. Keep the temperature just below a simmer. If the soup looks grainy, stir in a tablespoon of warm milk to smooth it out.
Troubleshooting Common Issues
Fixing a Soup That Is Too Thick
If the soup becomes overly thick, stir in additional chicken broth or milk one quarter-cup at a time. Continue stirring over low heat until the desired consistency is reached. This often happens if russet potatoes were used and the soup was over-mashed.
Thinning Out the Base
If the soup feels too thin, let it simmer on the high setting for another 30 minutes without the lid. This allows some of the liquid to evaporate and concentrate the flavors. Alternatively, mash a few more potato chunks to release more starch.
Handling Separated Dairy
Dairy separation occurs when the soup is overheated or the sour cream was added too early. To fix this, whisk the soup vigorously over low heat. Adding a small amount of cornstarch slurry (cornstarch mixed with water) and heating gently can also help stabilize the emulsion.
Frequently Asked Questions
Can I use frozen diced potatoes?
Yes, you can use frozen diced potatoes. They may cook slightly faster than fresh potatoes, so check the tenderness of the vegetables 30 minutes before the scheduled finish time.
Do I have to use a slow cooker?
While designed for a crockpot, you can make this in a heavy pot on the stove. Simmer the ingredients on low heat for about 1 to 2 hours until the potatoes are tender.
Can I make this soup without the canned soup?
Yes, you can omit the cream of chicken soup. To compensate for the thickness, add an extra potato or stir in a roux of butter and flour before adding the broth.
Which cheese works best for this recipe?
Sharp cheddar is recommended for its bold flavor that cuts through the cream. However, Gruyere or Pepper Jack are excellent alternatives for a more sophisticated or spicy taste.
Is the bacon grease necessary?
The bacon grease is optional but highly recommended for a smoky depth. If you prefer to avoid it, you can use melted butter or olive oil without losing the basic structure of the dish.
Print
Creamy Loaded Slow Cooker Potato Soup
- Total Time: 3 hours 30 minutes
- Yield: 15 servings
- Diet: General
Description
This creamy crockpot potato soup is a hearty and filling cheesy meal that tastes like a loaded baked potato, making it a perfect warming dinner for the whole family.
Ingredients
- 7 medium-large potatoes, diced
- 4 cups chicken stock
- 1 cup whole milk
- 10.5 ounce can cream of chicken soup
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz sour cream
- 2 1/2 cups shredded sharp cheddar cheese
- 1 pound smoked turkey bacon
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Prepare Crockpot: Add diced onion, minced garlic, diced potatoes, chicken broth, and cream of chicken soup to the crockpot.
- Cook: Cover and cook on low all day, or on high for at least 3 hours.
- Adjust Texture: Use a potato masher or immersion blender to break down potatoes to your preferred creamy or chunky consistency.
- Prepare Toppings: Cook smoked turkey bacon in a medium skillet until crisp, then crumble.
- Add Flavor: Stir 2 tablespoons of the rendered turkey bacon fat or vegetable oil into the crockpot.
- Final Mix: Stir in the sour cream, milk, and 2 cups of shredded cheese until melted.
- Garnish: Serve warm in bowls garnished with crumbled turkey bacon, shredded cheese, and green onions.
Notes
Substitute bone broth for chicken broth for increased protein. If cream of chicken soup is unavailable, use an equal amount of milk or cream added right before serving. For a smoother soup, increase the use of the immersion blender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 514 kcal
- Sugar: 5 g
- Sodium: 1131 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 86 mg