Best Super Easy Loaded Potato Soup Recipes

EASY CROCK POT POTATO SOUP

Steps:

• Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
• Cook on low 4 to 6 hours, or on high 3-4 hours - until potatoes are soft.
• About 30 to an hour minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick.
• Stir into the soup.
• Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

LOADED POTATO SOUP

Steps:

• Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
• Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
• Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
• Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
• Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
• Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

SUPER EASY POTATO SOUP

Steps:

• Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN.
• Mix 1 packet of original country gravy in small amount of water until lumps are gone.
• Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy.
• Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it.
• Serve hot, topped with bacon bits and shredded cheese.

SUPER EASY LOADED POTATO SOUP

Steps:

• Peel and chop potatoes into cubes.
• Put potatoes into a large pot.
• Add 32 oz container of chicken stock.
• Add water until the potatoes are covered with liquid.
• Add the whole yellow onion and minced garlic.
• Clean the green onions removing the tips from each end.
• Add the whole green onions to the pot.
• Cook the bacon in the microwave.
• Add the whole slices of bacon.
• Bring the pot of ingredients to a soft boil stirring occasionally.
• Once the potatoes are cooked (can easily cut a potato with a fork), remove the yellow and green onions and bacon from the pot.
• Add one or two sticks of butter, 8 oz sour cream, cream of chicken soup and 1 cup heavy cream.
• Stir until blended.
• Add bag of shredded cheese.
• Stir until blended.
• Add salt, parsley, paprika, and peppers. Add more to taste.
• Serve with a little sour cream, shredded cheese, or crumbled bacon on top.