Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, chicken broth, Clabber Girl, College Inn, Cool Whip, crock pot, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, hormel bacon, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, loaded potato soup, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Rosemary, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Hi again, folks! Who is in the mood for some soul pleasing Crock Pot soup? I know I definitely am! If you like baked potatoes topped with everything other than the kitchen sink, you’re going to love this slow cooker loaded potato soup. It’s creamy and filled with everything that makes your mouth say, “yum!”
This recipe is relatively easy to make and doesn’t require much prep time. The aspect of the Crock Pot makes it easy to set and forget (until it’s time to chow down!) I enjoy serving this soup to my family in the fall and winter when the air is chilly. However, I happily make this entree any time of the year because my husband and kids absolutely adore it. Will you be giving it a try?
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip: Always coat your slow cooker with Pam cooking spray before making this soup. In case it scalds around the edges, it won’t stick.