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–+ servings
Crock pot potato soup

Crock Pot Potato Soup: Creamy Comfort in Every Spoonful

This Crock Pot Loaded Baked Potato Soup is a creamy, hearty dish perfect for busy weeknights that everyone can customize with their favorite toppings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 medium Yukon Gold Potatoes Chopped into bite-sized pieces
  • 4 cups Chicken Stock Can substitute with vegetable stock
  • 6 slices Cooked Bacon Chopped into bits
  • 1 teaspoon Onion Powder Can substitute with fresh onions
  • 4 tablespoons Butter Can use margarine
  • 1/3 cup All-Purpose Flour Can substitute with gluten-free flour
  • 12 ounces Evaporated Milk Can substitute with whole milk or cream
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Plain Greek Yogurt Can substitute with sour cream
  • 2 cups Sharp Cheddar Cheese Can substitute with mozzarella or pepper jack
Toppings
  • 1 cup Sour Cream
  • 1/4 cup Chives Chopped
  • 1 cup Extra Cheese Shredded, mix and match as desired

Equipment

  • slow cooker
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Start by chopping your Yukon gold potatoes into bite-sized pieces and cook the bacon in a skillet until crispy, about 5-7 minutes.
  2. In your slow cooker, combine the chopped Yukon gold potatoes, cooked bacon bits, and onion powder. Pour in the chicken stock and set to LOW, cooking for 7-8 hours.
  3. About 30 minutes before serving, melt the butter in a saucepan, whisk in the flour until smooth, and gradually pour in evaporated milk until thickened.
  4. Pour the thickened roux into the slow cooker, stirring well. Add Greek yogurt and cheddar cheese, mixing until melted and smooth.
  5. Serve the soup hot, allowing everyone to add toppings like sour cream, extra cheese, and chives.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 14gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best texture, mash some of the potatoes before adding cheese and yogurt. Store leftovers in an airtight container for up to 4 days.

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