Crock Pot Loaded Potato Soup
Crock pot loaded potato soup is easy to make, creamy and hearty and has cheese, bacon and green onions mixed right in for a filling and cozy soup!
Yield: 8 servings
Ingredients
- 4 tablespoons unsalted butter
- 2 medium leeks, finely chopped (white and light green parts only)
- 4 large russet potatoes, peeled and diced in ½-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk, or half and half
- 2 cups finely shredded sharp cheddar cheese
- 6 green onions, finely chopped (white and light green parts only)
- 8 strips bacon, cooked crisp then drained and crumbled
- Salt and black pepper, to taste
For serving (optional):
- Sour cream, extra cheese, extra bacon, extra green onions, hot sauce, etc.
Instructions
- In a large skillet, heat the butter over medium heat. Add the leeks and sauté for 2-3 minutes, until softened. Transfer the to the slow cooker insert.
- Add the potatoes and chicken broth to the slow cooker.
- Cover and cook on high for 3 hours or on low for 5-6 hours.
- Uncover and use an immersion blender to puree the soup until very smooth. (Alternatively, you can let the soup cool for a bit and transfer it to a blender to puree then return it to the slow cooker.)
- Add the milk, cheese, green onions and bacon. Stir well to combine. Cover and cook on low for an additional 1 hour.
- Season the soup with salt and pepper, to taste, and serve hot with desired toppings.
Notes
Leeks: We’re only using the white and light green parts of the leeks. The rough and fibrous green leaves get discarded. Also, be sure to clean and rinse the leeks very, very well so you don’t add sand to your soup.
Potatoes: Be sure to peel your potatoes because you don’t want the skin floating in the soup.
Milk: You need whole milk to get the rich, creamy flavor for this soup (not skim milk). You could also substitute half and half.
Puree: You need to puree the potato and leek mixture after it’s initial cook time in the slow cooker to get that smooth consistency.
Cook times: Please note that you do have a second/additional cook time as part of this recipe. It’s accounted for in the time listed in the recipe card but I thought it was important to point it out as well.
Leftovers: Leftover crock pot potato leek soup, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat in a pot on the stove until warmed through. Add extra water or broth if needed for consistency. (The soup can thicken as it sits).
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 42g | Protein: 26g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 726mg | Fiber: 4g | Sugar: 4g
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