This Creamy Loaded Potato Soup Recipe Is Nutritious and Delicious
When it’s chilly out, a comforting bowl of soup sure does hit the spot. Make it a loaded baked potato soup, and it also soothes and satisfies the soul. What makes is so irresistible is its thick and creamy consistency, and flavorful ingredients like cheese and bacon. And if you like potatoes—and really, who doesn’t?—It’s about as close as you can get in soup form to a cheesy baked spud.
At the First For Women test kitchen, we decided to add some extra nutrition to our loaded potato soup with some vitamin-packed mixed veggies and fresh corn. Then we topped it with crisp bacon to give it a rich, smoky flavor. The best part? This soup only takes half an hour to prep, and then the slow cooker does the rest. Set it and forget it, then come home to a scrumptious-smelling house and a hearty, tasty dinner.
Related: Make the Most Delicious Loaded Potato Soup Without all the Prep With This Simple Hack
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 onion, chopped
- 3 lbs. Yukon Gold potatoes, peeled, cut into 3⁄4" pieces
- 2 bay leaves
- 8 cups lower-sodium chicken broth
- 2 ears corn, kernels cut off cob
- 1½ cups frozen mixed vegetables, thawed
- ½ cup sour cream
- 8 slices cooked bacon, broken into pieces
- Chopped chives
Instructions
Coat 6-qt. slow cooker with cooking spray. Add onion; top with potatoes and bay leaves. Add 4 cups broth. Cover; cook on low until potatoes are tender, about 5 hrs.
Let cool slightly. Discard bay leaves. In batches, transfer soup to blender; cover. Puree until smooth, adding remaining 4 cups broth. Transfer back to slow cooker; stir in corn, vegetables, sour cream, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Cook on low until heated through, 30 min. Serve garnished with bacon and chives.
Nutrition
- Calories: 260
- Fat: 5 gram
- Saturated Fat: 3 gram
- Protein: 10 gram
- Carbohydrate: 44 gram
- Fiber: 4 gram
- Cholesterol: 20 mg
- Sugar: 6 gram
- Sodium: 450 mg
