MiMi's Loaded Potato Soup (Crockpot Version)

Jean Goss


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...


☆☆☆☆☆ 0 votes

15 Min
4 Hr
Slow Cooker Crock Pot


  • 8 large
    potatoes, peeled and cubed
  • 1 large
    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 large
    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!

Printable Recipe Card

About MiMi's Loaded Potato Soup (Crockpot Version)

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Southern

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