Fall is here and that means it’s time for all of the comfort food! I whipped up this loaded potato soup in my crockpot and it was a huge hit with Justin. This soup is easy to make, tastes amazing and is better than any potato soup I’ve ever ordered at a restaurant. Yep, I said it.
3 lbs. russet potatoes (cut into 1/2in. chunks)
1 onion diced (I used a white onion, but yellow would work too)
3 cans chicken broth
1 cup evaporated milk
1 tablespoon seasoned salt
2 tablespoons minced garlic
black pepper to taste
1/3 cup butter
1/3 cup all purpose flour
1 cup sour cream
- Add potatoes, onion, garlic, seasoned salt, evaporated milk and chicken broth to your crockpot. Cook on HIGH for 4 hours, or LOW for 8 hours. You’ll know the soup is ready when you can easily slice through potatoes with a knife or spoon.
- Take 2 cups of liquid from the crockpot and place in a liquid measuring cup. In a medium saucepan, melt butter over medium heat. Once butter has melted, add in flour and stir constantly for 2 minutes. While stirring, slowly add in the liquid you took from the crockpot. Mixture will be thick. Once the butter mixture is blended, pour back into the slow cooker and stir until mixed in well.
- Using a potato masher, mash potatoes to help break them down into smaller pieces. You could also use an immersion blender for this step to fully puree the potatoes.
- Cover and cook on HIGH for an additional 10 minutes. After 10 minutes, turn off slow cooker (or set to KEEP WARM) and stir in sour cream.
- Add cheddar cheese, bacon bits and green onion for garnish. Serve and enjoy!
I hope you try this recipe and enjoy it as much as our family did! This will be a new regular in our fall and winter dinner rotation. Would be great for game days as well!