mimi's loaded potato soup (crockpot version)
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...
yield
10 -12
prep time
15 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
Ingredients For mimi's loaded potato soup (crockpot version)
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8 lgpotatoes, peeled and cubed
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1 lgonion, chopped
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1 qtbone/vegetable broth, homemade
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3 clovegarlic, minced
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1/4 cbutter
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3 Tbspbacon fat, rendered
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2 1/2 tspsalt
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1 1/2 tspground pepper
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1 lgidaho garlic parmesan mashed potatoes, instant family size
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8 ozcream cheese, room temperature
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1 ccheddar cheese, shredded
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2 ccream
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1 Tbspgarlic powder
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1 Tbspfresh herb (lemon balm, basil or fresh parsley
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1 tsporegano, dried or fresh
- TOPPINGS
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1/2 cbacon, fried and crumbled
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1 csour cream
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green onions, chopped
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grated parmesan cheese
How To Make mimi's loaded potato soup (crockpot version)
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1Combine 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.
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2Add 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.
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3Serve with toppings of your choice!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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