You Can Make This Potato Soup in the Crock Pot!
Easy soups are a staple at our house.
This loaded potato soup is something we make often! Even the teenagers make this recipe during the busy school week!
Ingredients Needed for Loaded Potato Soup
- Cheddar cheese soup (We’ve also used sliced American cheese in a pinch! 12 slices is normally perfect!)
- Chicken bouillon granules. You can also use Better Than Bouillon paste. I add this “to taste”
- 8 oz cream cheese
- 32 oz frozen southern style potatoes (or dice and quickly cook your own fresh potatoes!)
- 16 oz diced ham (Or chopped, cooked bacon. Or, you can even use REAL store bought bacon bits!)
- Grated cheddar cheese and green onion for garnish
- 2 tablespoons powdered garlic
- salt and pepper to taste
How to Make Loaded Potato Soup in the Crock Pot
- Add cheddar cheese soup, water, chicken bouillon, garlic powder, cream cheese, potatoes, and ham to the crock pot.
- Stir until well incorporated.
- Cook on low for 4-6 hours or high for 3-4 hours
- Use a whisk to make sure cream cheese is melted through the soup.
- Add salt and pepper to taste.
- Serve with grated cheese and green onion.
How to Make Loaded Potato Soup on the Stove
Add Add cheddar cheese soup, water, chicken bouillon, cream cheese, potatoes, and ham to a large stock pot.
Heat on medium high while whisking.
Once soup starts boiling, turn on low and simmer for 20 minutes.
Whisk again for a smoother soup.
I also recommend taking 3 cups of the soup and blending in a blender. Add cream or water as needed to thin out the soup, if desired.
Additional Topping Ideas for Loaded Potato Soup
- Bacon bits
- Sour cream
- Diced avocado
- Croutons
- Chives
More Easy Soup Recipes
Loaded Potato Soup
Ingredients
- 1 can Campbell’s cheddar cheese soup
- 4 cups water
- 3 tsp chicken bouillon granules
- 8 oz cream cheese
- 32 oz frozen southern style potatoes
- 16 oz diced ham
- 2 teaspoons garlic powder
- salt and pepper to taste
- Grated cheese and green onion to garnish
Instructions
- In a crock pot combine cheddar cheese soup, water, garlic powder, chicken bouillon, cream cheese, potatoes, salt and pepper, and ham.
- Stir until well incorporated.
- Cook on low for 4-6 hours or high for 3-4 hours.
- Use a whisk to make sure cream cheese is melted through the soup.
- Serve with grated cheese and green onion.
- Serve immediately and add additional toppings if desired.
Notes
For a creamier version, replace half the water with whole milk.
For additional creaminess, place 2-3 cups of the soup into a blender and blend until smooth. Then, return to slow cooker or stock pot for a creamier base.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 497Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 1611mgCarbohydrates: 43gFiber: 4gSugar: 4gProtein: 28g
Nutrition values are estimates only, and are provided only as a courtesy.
