Creamy Potato Soup Recipe
The gloom of the morning begins to fade to a silvery gray as the sun slowly rises from slumber.
The smells of Easy Crockpot Loaded Potato Soup begin to fill the house, the rain pitters gently against the eves, and the birds just begin to stir for another day of song.
Mist still hovers over the grass outside and fog waves slender tendrils as the world begins to wake and start the day.
I have described to you an early autumn week day morning in my girlhood hometown of Oklahoma.
Many fall and winter mornings started out as such, with my mom or Granny setting a pot of Creamy Potato Soup on the stove to cook and simmer for the upcoming lunch or dinner meal.
Potato Soup was my absolute favorite soup as a child for as far back as I can remember, and still remains one of my very favorites in a long list of favorites to this day!
I’m just a soup lover, and I think it is due, in large part, to the wonderful, homey, comforting memories I have of soup growing up.
Loaded Potato Soup Recipe
For as far back as I can remember, anytime we would get sick or just feel crummy, Mom or Granny would make Loaded Potato Soup.
Something about the tender potatoes mixed with the aromatic flavors of garlic and onion seemed to always fix whatever was wrong in our world.
Mom and Granny’s Potato Soup recipe was slightly different from what I am sharing with you today – theirs was a little more basic and not so loaded, but still equally delicious.
My first time to ever try Loaded Potato Soup was at Silver Dollar City in Branson, Missouri.
We had went one fall for the Fall Festival theme at Silver Dollar City (if you haven’t been, you should go!) and they were serving Loaded Baked Potato Soup in these huge bread bowls.
I will never forget the taste of that first spoonful of Loaded Potato Soup as it hit my tongue and passed my taste buds. Wow! The combination was simply magical.
So today, I have combined the magic of that moment with my Mom and Granny’s tried and true Potato Soup recipe, and I bring you this recipe for Easy Crockpot Loaded Potato Soup!
Simple Potato Soup Recipe
To start out making this simple potato soup, you’re going to need some large russet potatoes and a four quart or larger slow cooker, along with a cutting board and paring knife.
You can use any potatoes you have on hand for this recipe, my Mom always used red potatoes and my Granny used Yukon Gold potatoes, but I prefer the russet potatoes.
Best Potato Soup Recipe
If you’re using russet potatoes, peel and then rinse 7 large russets potatoes and place them on a cutting board.
If using red or Yukon Gold potatoes (which are much smaller than russet) you will need to select more potatoes.
I personally never use red or gold potatoes so I can’t tell you exactly how many you would need but depending on how small they are, possibly 10-12.
Healthy Potato Soup
Once the potatoes are peeled and all of the dirt is rinsed off of them, cut them into larger chunks.
I don’t suggest cutting them into huge pieces, but you also don’t have to worry with dicing them into small pieces either.
Place the chunks of potato in the 4 quart or larger slow cooker.
Vegetarian Potato Soup
Now that the potatoes are good to go, add in 5 cups of chicken broth.
I had frozen, homemade chicken broth and mine was still frozen as you can see in the photo below, which is fine if you have any frozen you want to add in.
However, store bought organic chicken broth will work just as well too.
To make this Loaded Potato Soup a Vegetarian Potato Soup, swap out the chicken broth for Vegetable Broth.
Baked Potato Soup Recipe
After you’ve added in the potatoes and chicken broth, it will be time to start on the seasonings.
2 tablespoons dry Ranch seasoning
1 tablespoon fresh minced garlic
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil flakes
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon Lawry’s Reduced Sodium Seasoned Salt
1/2 teaspoon ground black pepper
Loaded Potato Soup Recipe
Yes, I do know that sounds like a lot of seasonings, but trust me, they all come together beautifully and a sort of magic happens once it’s all cooked!
Now that your seasonings have been added to your potatoes and broth, cover the slow cooker with the lid.
Set your cooking time to cook on high for 6 hours or low for 8 hours and then just sit back and let your slow cooker to the work!
Easy Crockpot Loaded Potato Soup
Once the cook time is complete, remove the lid from the slow cooker and turn the heat off.
Your potatoes should be falling-apart tender once they are cooked!
Crockpot Potato Soup Recipe
Use a potato masher to mash the potatoes, just like you would if you were making mashed potatoes.
We like our potatoes to be in tiny pieces, but if you want larger chunks, just don’t mash as much. 😉
Slow Cooker Potato Soup Recipe
Once you’re finished mashing, your potatoes should look like this.
Again, we love for our potato soup to have only very tiny pieces of potatoes but you can make yours any way you want!
Creamy Potato Soup Recipe
Now that your potatoes have been mashed and the heat has been turned off of your slow cooker, let’s move on to adding the remaining ingredients.
1 tablespoon REAL butter (salted or unsalted as long as it’s real and not the fake, plastic stuff!) 😉
1/2 cup plain, nonfat Greek yogurt (or full fat, fat free, or reduced fat sour cream)
1 cup mayo (any kind except low fat)
Cheesy Potato Soup Recipe
Stir the nonfat Greek yogurt, butter, and mayo into the potatoes until they are completely blended into the soup.
Now you’re going to add in 1 cup of Heavy Whipping Cream.
If you prefer a soup that is less thick, you an use half and half cream, full fat milk, or any reduced fat milk.
If using milk, the flavor and creaminess of the soup will not be as robust and complete, but it will make the soup slightly thinner in texture if that’s what you prefer.
However, I do no recommend using any types of nut milk in this recipe. The nut milk will change the flavor and can be used if you desire but it is not recommended.
If using nut milk, I suggest using almond or cashew as it has the most mild flavors of all the nut milks.
Easy Creamy Potato Soup
Stir the heavy whipping cream or the milk that you chose to use into the soup until all ingredients are combined and the potato soup is creamy.
If you find that the potato soup is too thick for your liking, this is where you can add more cream or milk, or more broth.
Toppings for Easy Slow Cooker Loaded Potato Soup
Once you’ve got the creamy potato soup to your desired thickness and liking, start serving it up in some bowls!
We love to top our Easy Crockpot Loaded Potato Soup with nonfat Greek yogurt (or sour cream), shredded cheese, freshly cut chives, and bacon bits or cooked and crumbled bacon.
You can use almost any shredded cheese you desire, however, I suggest using American, Colby, or Cheddar.
I hope you have enjoyed your time in my kitchen today as I reminisced on what makes this Cheesy Potato Soup so special to me.
I love having you around here to chat and visit with and I really hope you will return again soon!
Happy Fall, y’all!
Easy Crockpot Loaded Potato Soup
This Easy Crockpot Loaded Potato Soup is a fast and easy Potato Soup recipe that is hearty, delicious, and has all of the flavors of a loaded baked potato. Freezer friendly and perfect for any lunch or dinner.
- 7 large russet potatoes peeled
- 5 cups Chicken Broth
- 1 cup heavy whipping cream
- 1/2 cup plain nonfat Greek yogurt or sour cream
- 1 cup Mayo
- 2 tbsp Dry Ranch Seasoning
- 1 tbsp butter salted or unsalted
- 1 tbsp fresh minced garlic
- 1 tbsp dried minced onion
- 1 tbsp dried parsley flakes
- 1 tsp dried basil flakes
- 1/2 tsp garlic salt
- 1/2 tsp salt
- 1/2 tsp Lawry's Reduced Sodium Seasoned Salt
- 1/2 tsp ground black pepper
- chopped green onion
- shredded American, Colby, or Cheddar Cheese
- sour cream or plain nonfat Greek yogurt
- crumbled up bacon bits
- diced ham
Peel and rinse away the dirt from the potatoes, then cut into medium sized chunks.
Add the potatoes to a 4 quart or larger slow cooker, then add in the chicken broth, garlic, onion, parsley, Ranch seasoning, basil, garlic salt, salt, Seasoned Salt, and ground black pepper.
Stir the seasonings into the broth and potatoes in the slow cooker, then place the lid on the slow cooker and cook on high 6 hours or low 8 hours.
Once cooked, remove the lid, turn the slow cooker off, and allow the potatoes to cool for about 10 minutes.
Use a potato masher to mash the potatoes into tiny pieces, then add in all remaining ingredients.
Stir until the butter is melted and all of the ingredients are well combined and smooth.
Top with shredded cheese and any other condiments you desire, and enjoy!
This soup pairs beautifully with thick slices of buttered and toasted Sourdough bread as well as a light Spinach or House salad.
Shared at What’s for Dinner Sunday
Shared at Weekend Potluck
Also Shared at Meal Plan Monday
View at Full Plate Thursday