#FoodieExtravaganza ~ Slow Cooker Loaded Potato Soup

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another. Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board. We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.


This month I finally had the chance to make a crock pot loaded potato soup, which I've had on my "to make" list for quite awhile. I am so glad I did. I know it's early August and it's HOT outside - but that doesn't keep me away from the crock pot and a bowl of creamy, comforting soup. I love soup anytime of year - plus, that's what air conditioning is for. :)

This soup did not disappoint. My son oohed and ahhed and my sister deemed it very tasty. We served this with a loaf of homemade ciabatta bread and called it a day. Lindsey took a few bites but was being her typical toddler self and wasn't terribly interested in dinner. I loved the flavor - once everything was combined I taste tested and added a little more black pepper and some seasoned salt until it was "just right" for my tastes. We used a stick blender to coarsely puree most of the potatoes, but left some in tact, and some in smaller chunks so it had some texture still. We will definitely use this one again. It was easy, and delicious!

See all the amazing Foodie Extravaganza recipes for potatoes this month:

Slow Cooker Loaded Potato Soup adapted from Cooking Classy

3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream

1/2 cup shredded cheddar cheese
9-oz bacon, cooked until crispy and chopped into small pieces
4 green onions, diced

  1. Add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste in a large crock pot. Cover with lid and cook on low for 8 hours (poke potatoes with a fork to check make sure they're soft before moving on to the next step).
  2. Ladle out 2 cups liquid from soup mixture in the crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt the butter over medium heat. Add flour and cook, whisking constantly, 2 minutes until mixture is smooth. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). 
  3. Pour butter mixture into slow cooker and stir to blend. If desired, mash some or all of the potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. (You can also pour some, or all, of the soup into your blender and puree in batches for smoother consistency. If you do, please be VERY careful as pureeing hot liquids can be dangerous. Make sure your lid is on very tightly, don't fill more than half full, and cover the top with a kitchen towel in case any liquid escapes during blending.) 
  4. Turn the crock pot up to high heat for 10 minutes to allow the soup to thicken. Turn heat off, taste test and adjust seasonings if necessary, and stir in the sour cream and then ladle into bowls for serving.
  5. Top each bowl of soup with a sprinkling of shredded cheddar, bacon and green onions if desired.


  1. Yum! What a creamy bowl of deliciousness. This would be perfect for me to make when I am on the road for work and want to come back to a delicious meal for the whole family. I think we would all love it!

  2. This looks delicious. I use my crock pot year round. It is a great way to make foods that would normally braise in the oven without heating up the house.

    1. Absolutely! And a life saver for busy work nights. :)

  3. I can see having this ready to eat on a fall day... thanks for the recipe and something to look forward to!

  4. I love, love, love potato soup! I can eat it anytime of year!

    1. Me too! Though I guess I feel that way about soup in general. :)

  5. I tried a slow cooker baked potato soup and it was an epic fail, I'll have to try again with yours!!

    1. I hope you give this one a try - we really liked it! It was on the "thick" side though FYI so you could easily add more chicken broth / milk to thin depending on texture preference.

  6. Love the name of your site, Rebekah! Thank you for this scrumptious looking and sounding soup. My slow cooker is under-used and you've inspired me to bring it out =)

  7. Nicely done! We love, love, love soup at our house. I really like your use of the crock pot for this soup. The use of evaporated milk is brilliant, it must add extra creaminess and body to the soup. Love it!!!!

  8. I use my crock pot all year long. It's so great to keep the house from getting hot. I too like soup all year long. I will have to try this one out. Regular potato soup is a favorite here. I'm sure one with cheese would be even better!

  9. I use my slow cooker at least once per week. I think it's even more useful during the summer since you can leave it to cook and you don't have to be in a hot kitchen. I eat soup all year round too.

  10. How delicious Rebekah, I could eat this right now, I don't care that's it summer. Laura@ Baking in Pyjamas


Post a Comment

Thanks for stopping by Making Miracles - I love to hear from my visitors, so please take a moment to say hello! :)

Popular Posts