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Loaded Baked Potato Soup

Loaded Baked Potato Soup

I found a recipe on Pinterest this afternoon for crockpot soup (I LOVE Crockpots, best invention ever!) But as I went to make it, I found that I would have to tweak it slightly, which I tend to do anyways, as that is why I cook in the first place, to make stuff the way *I* like it.
So I’ve included both the original recipe, and my own version, you’ll have to wait and see how it turns out, as I just threw it together and have to wait for it to cook.

1 30oz. bag of frozen, potatoes o brien
3 14oz. cans of chicken broth
1 can fat-free evaporated milk
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Seriously y’all. DANG good. I didn’t have time to make this on the crockpot, so I cooked everything stovetop style. Probably took about an hour total after everything was said and done. The hardest part of preparing this meal was ripping open the bag & cans to pour them into the pot. Yes, friends…it was THAT easy!!! Mr. Spouse was lovin’ him some potato soup courtesy of wifey and requested that this be added to our dinner “rotation” {which currently consists of taco salad, pasta, and take out}. Yes please!!! Promise you’ll love it!!! By far, one of my faves!!!!

See Also:  Drop Biscuits and Sausage Gravy

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My Version

Crockpot Potato Soup

Loaded Baked Potato Soup
Condensed soup is so yesterday; enjoy this amazing creamy and comforting soup while watching the game and warm up from the inside.
  • ½ pound bacon, sliced into large pieces
  • ½ medium-sized sweet onion, chopped
  • 3 tablespoons flour
  • 1 32-ounce container low-sodium chicken broth (4 cups)
  • 3 pounds red potatoes, quartered or halved depending on size
  • 1½ cups shredded cheddar cheese
  • 2 cups whole milk (almond milk works, too)
  • kosher salt & freshly ground black pepper
  1. Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
  2. Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
  3. Toss into crockpot then pour in chicken stock, whisking until smooth. Add potatoes, set on high and cook 4 hours or until potatoes are very soft.
  4. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, and cook on medium for 2 hours or until very hot.
  5. Ladle soup into bowls and top each as desired.
optional toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, chopped green chile, minced fresh jalapeno, a drizzle of adobo sauce

Looking for a ‘skinny’ version? I recommend this one.


A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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