This soup has just taken over the status of my go to soup for the next several months (at least)! In fact, I’ve already made it a few times and my kids are already asking for it again. And considering how easy it is to make and what a hearty and filling meal it is, their wishes are sure to be fulfilled. I mean, twist my arm and force me to eat a creamy soup with all the flavors of my favorite baked potato. Add some fresh bread or some salad on the sides, and I’m pretty much set!
What do you like on your baked potatoes? I went with some crumbled turkey bacon, shredded cheese and some fresh chopped green onions. Sour cream would also be a delicious addition with a little drizzle on the top or stirred into the soup. You could do some oven roasted broccoli to get some more veggies, you could have some spicy pepper or even just a handful of your favorite chopped herbs.
Use this to feed a crowd and you could even set up a toppings bar and let everyone customize their bowl. This would be perfect for a game watching party or even a casual dinner party.
And while I certainly would not proclaim this loaded baked potato soup healthy, I will say I found some ways to lighten it up a bit without sacrificing one bit of flavor. The key is making the base of the soup a broth base rather than a dairy base and thickening it up with a bit of flour (or you could use cornstarch). This is also the key to creating a cream based soup that won’t get weird or separated in the slow cooker. Then when it’s done you just add a little cream and you’ll never know the difference!
What soups are you looking forward to slow cooking this fall? If you make one of my recipes be sure to snap a pic, post it on social media and hashtag it #slowcookergourmet so that I can see your creations!!!
- 2 pounds russet potatoes
- 3½ cups broth
- ¼ cup flour
- ½ teaspoon each dried dill, thyme, rosemary
- ½ teaspoon salt
- ½ cup heavy cream
- 4 slices turkey bacon, cooked and crumbled
- ¼ cup green onions, chopped
- ½ cup shredded cheddar cheese
- Peel and cut potatoes into cubes and add to slow cooker along with broth
- Mix flour with ¼ cup water until smooth and add to broth
- Add seasonings and salt and stir to combine
- Cover and cook on low for 5-7 hours or high for 2-4 until potatoes are tender
- Stir in cream and add additional salt or seasonings to taste
- Top soup with crumbled bacon, green onions and cheese or as desired
How about some more of my favorite potato soup recipes?!