Loaded Potato Soup

There are few foods as comforting on a Southerner's table as a bowl of creamy loaded potato soup. Perfect for chilly nights, busy weekdays, or even an after-church lunch, this easy potato soup recipe puts the slow cooker to work. You won't need to keep an eye on the stove; the simmering and cooking all happens in a few hours.

Plus, this loaded potato soup gets even tastier with toppings like shredded Cheddar cheese, crispy pieces of bacon, and fresh green onion. Set out toppings, and let guests pick and choose themselves; you won't have any complaints with this thick, hearty potato soup!

Ingredients for Loaded Potato Soup

The ingredients for loaded potato soup mirror what you would need to make loaded baked potatoes, with the addition of chicken broth and half-and-half to create the soup base. Here's what you'll need:

• New potatoes: These potatoes break down beautifully for a rich and smooth potato soup.
• Small onion: The onion will tenderize and nearly disappear, but it'll add loads of flavor to the final dish.
• Chicken broth: Instead of water, broth adds more flavor to the soup.
• Salt and pepper: For seasoning.
• Half-and-half: This can add richness to the soup without curdling.
• Cheddar cheese, bacon, and green onions: For garnishing the soup.
  

Treat this recipe as a starting place from which you can add other flavors and toppings. Add garlic and chopped chiles to the soup base for savory and spicy notes. Mix up the toppings with chopped tomatoes, pickled jalapeños, chives, broccoli, or even black beans. 

How To Make Loaded Potato Soup

Thanks to a slow cooker, this recipe couldn’t be easier. The full recipe is below, but here's a brief recap:

• Step 1. Add potatoes to slow cooker: Start by layering the potatoes in a greased six-quart slow cooker. Add the chopped onion on top. Stir together the chicken broth, salt, and pepper, then pour the mixture over the potatoes and onion. It won’t completely cover them, but that’s okay.
• Step 2. Cook soup: Cover and cook on high for three to five hours or until the potatoes are tender.
• Step 3. Finish soup: Mash the mixture with a potato masher, and stir in the half-and-half. Cover and cook for 20 more minutes or until heated through. If desired, use an immersion blender to smooth out any lumps. Ladle into bowls, and serve with a sprinkling of shredded Cheddar, bacon bits, and green onion. 

How To Store Loaded Potato Soup 

Leftover soup will last up to three days in the fridge in an airtight container or up to one month in the freezer. You’ll want to store the soup separately from the toppings. 

Can you freeze potato soup?

To freeze, you’ll need to cool the soup down completely. To do this safely, we suggest using an ice bath and stirring frequently, which will rapidly cool it down. Refrigerators and freezers alone don’t cool soups quickly enough to be food safe.

Transfer the soup to dated and labeled gallon-sized zip-top bags. To do this, cuff the bags over the edge of a bowl and ladle the soup in, then let out any excess air and seal. Lay the bags flat in a single layer on a baking sheet in the freezer; when frozen, stack bags to save space.

To reheat, it’s best to thaw the soup overnight in the fridge. In case of leaks, place the bag inside a bowl. Then reheat on the stove top over low heat, stirring occasionally, until heated through. 

Editorial contributions by Alana Al-Hatlani.