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mimi's loaded potato soup (crockpot version)

Recipe by
Jean Goss
Beaumont, TX

Late winter, early spring, is a great time to make a savory potato soup for when the winter refuses to leave! This is a new one for me, as we generally make a cheesy broccoli potato soup. Backed off with the usually peppery taste to make room for the grandbabies to enjoy...

yield 10 -12
prep time 15 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For mimi's loaded potato soup (crockpot version)

  • 8 lg
    potatoes, peeled and cubed
  • 1 lg
    onion, chopped
  • 1 qt
    bone/vegetable broth, homemade
  • 3 clove
    garlic, minced
  • 1/4 c
  • 3 Tbsp
    bacon fat, rendered
  • 2 1/2 tsp
  • 1 1/2 tsp
    ground pepper
  • 1 lg
    idaho garlic parmesan mashed potatoes, instant family size
  • 8 oz
    cream cheese, room temperature
  • 1 c
    cheddar cheese, shredded
  • 2 c
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    fresh herb (lemon balm, basil or fresh parsley
  • 1 tsp
    oregano, dried or fresh
  • 1/2 c
    bacon, fried and crumbled
  • 1 c
    sour cream
  • green onions, chopped
  • grated parmesan cheese

How To Make mimi's loaded potato soup (crockpot version)

  • 1
    Combine the first eight ingredients in the crockpot and bake on high for 4 hours or low for 6 hours. Remove the potatoes and mash with fork or mixer, depending on your consistency preference. Return to the hot broth in the crockpot that has been turned off.
  • 2
    Add the instant potatoes, just enough to get a semi-thick consistency. I generally put the whole package. Add the cheeses and melt/mix thouroughly, add the cream last. Season to your preference.
  • 3
    Serve with toppings of your choice!

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