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Loaded Crockpot Potato Soup

A warm and creamy bowl of Loaded Crockpot Potato Soup, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium potatoes, diced Wash and peel before dicing.
  • 1 unit onion, chopped To blend seamlessly into the soup.
  • 4 cups chicken broth Adds flavor and liquid foundation.
  • 1 cup milk or heavy cream For a creamier texture.
  • 1 cup shredded cheddar cheese Mixes in for added flavor.
  • 1/2 cup cooked chicken, crumbled Halal-friendly substitute for bacon.
  • 1/4 cup sour cream For garnishing.
  • to taste Salt and pepper Season according to preference.
  • to garnish Green onions For garnish.

Method
 

Preparation
  1. Start by washing and peeling your potatoes. Dice them into small cubes for quicker cooking.
  2. Chop your onion finely so it can blend seamlessly into the soup.
Cooking
  1. Toss the diced potatoes and chopped onion into the crockpot.
  2. Pour the 4 cups of chicken broth over the potatoes and onions.
  3. Cover the crockpot and set it to low for about 6 hours.
  4. After 6 hours, stir in 1 cup of milk or heavy cream.
  5. Mix in 1 cup of shredded cheddar cheese and the crumbled chicken. Let it cook for an additional 30 minutes on low.
  6. Before serving, season your soup with salt and pepper according to your preference.
Serving
  1. Ladle the soup into bowls and top with a dollop of sour cream and green onions for that extra flair.

Notes

Substitutions include using grilled vegetables or legumes for a vegetarian twist. For a thicker soup, mash some of the potatoes once cooked. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze without dairy.