My kids devour Creamy Loaded Potato Soup every time I make it! It’s so yummy and hearty–it fills hungry bellies right up. If you like loaded baked potatoes, then you are going to LOVE this recipe.
You might also like our Slow Cooker Cabbage with Sweet Potatoes and Bacon. YUM!
What I like about Creamy Loaded Potato Soup is that it’s a meal I can make ahead. It tastes even better on the second day, so I can make it the day before or I can even freeze it for a day when I don’t have time or don’t feel like cooking. This recipe can even be adapted for your slow cooker–just fry the bacon separately then add everything except the dairy ingredients to your slow cooker. Cook on LOW for 8 hours. Add the dairy ingredients during the last 30 minutes of cooking time.
Creamy Loaded Potato Soup
- 6-8 medium potatoes, scrubbed clean
- 1 medium leek
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup heavy whipping cream
- 4 oz sour cream
- 4 cups shredded cheese (cheddar or fiesta blend)
- 1 pound bacon
- 1 Tablespoon garlic salt
- pepper, to taste
Peel and chop potatoes into cubes.
Chop bacon. I used uncured bacon, which is why the color looks different.
Cut leek into thin coins.
In a large pot fry bacon. Do not drain fat.
Add leeks, potatoes, and chicken broth. Boil for 30 minutes or until potatoes are soft.
Using a potato masher, mash the potatoes well. It is okay to leave a few chunks. This adds body.
Add milk, heavy whipping cream, and cheese. Stir until blended and cheese is melted.
Add sour cream and seasonings. Stir until blended.
Serve with bread sticks. You can garnish with leek slices, if you like. This recipe makes enough for seconds or thirds, depending on the size of your family.