Loaded Baked Potato Soup

Diane Taylor


I found this recipe on the Internet and the family loved it. I added drained corn to the recipe to add to the taste. I added scallops with the leftovers and had it over egg noodles for a different meal. This recipe is a total hit with my family.

★★★★★ 1 vote
10 -12 depending on the eaters
15 Min
4 Hr


large potatoes, peeled and cubed
large onion diced
1 qt
chicken broth
garlic cloves, minced
1/4 c
salt to taste
pepper to taste
1 can(s)
whole kernel corn, drained (optional)
1 c
cream or half and half
1 c
shredded sharp cheddar cheese
garnish: chives, sour cream, bacon and cheese is optional.


1Combine first 7 ingredients in a large slow cooker and cook on high for 4 hours or low for 8 hours (potatoes should be tender). Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened. (I diced my potatoes and checked for to see if they were tender). The potatoes were the perfect size for the soup rather than mashing.
2Stir in cream and cheese. If you like, you can add the corn at this time.
3I added water and cornstarch to get the consistency I wanted. Sorry, but I didn't measure the amount I used.
4Note: I added cooked bacon and crumbled it. I added the bacon bits to each serving bowl. You can add whatever garnish you like to get the loaded potato taste.
5I cooked this soup all day and it was delicious! Cook on high for 4 hours or low for 8 hours.

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