Do you love a simple and robust meal that be can frozen and remain just as good for the next day? or even days after? This loaded baked potato soup recipe is an easy (and of course healthy) way to make multiple servings that can last a long time in your freezer!
I absolutely love this time of year. The colors, the crispness of the air, football season (no, I don’t know much about the sport, but I enjoy the hype), and one of my favorite things of all…the flavors and food that come with the fall season!
After a soup-less summer, I am so ready to start making all of my favorite soup recipes again!
It’s also the time of year when I start stocking my freezer back up with meals, so that come winter time, it is already full of hearty lunches and dinners.
Sometimes on a busy night (or simply dreary day) cooking can fall to the bottom of the to-do list. So having a freezer full of meals ready to go can be a lifesaver!
This recipe for loaded baked potato soup just screams fall to me. It is a hearty soup, made in a crockpot (which means it warms your house a bit and fills it with a wonderful aroma), and it is also a great soup to freeze for later.
The base of this soup is simple and wonderful, but what really makes this soup is the toppings! Bacon, cheddar cheese, sour cream, chives and green onions are my family’s favorites. It is super wholesome and satisfying!
Double the recipe and freeze half for later. If you have leftovers, pack it in a thermos for lunch. Consider packing it with some homemade cornbread. It compliments this soup perfectly!
Slow Cooker Loaded Baked Potato Soup
- Yield: 6
- 1 small onion, chopped
- 1 pound yellow potatoes, washed, peeled, and chopped into large chunks
- 8 ounces ham steak, cubed
- 32 ounces low sodium vegetable broth
- 2 cups (16 ounces) half and half or whole milk
- 1/2 teaspoon pepper
- 3/4 cup shredded cheese
- 6 slices bacon, cooked and chopped
- 4 green onions, chopped
- 2 tablespoons chopped chives
- Sour cream, optional
- In the bowl of a large (5qt) slow cooker, place onion, potatoes, ham, broth, half and half, pepper. Cook on low for 6 hours.
- Ladle soup into bowls, top with shredded cheese, chopped bacon, green onions, and sour cream if using.
Prep ahead: place all ingredients in the slow cooker bowl, cover, and refrigerate up to 3 days. Cook as directed.
Freezer friendly: place all ingredients in a zip bag and freeze, laying flat, until ready to use. Thaw and cook as directed. Freeze leftovers in 1 cup servings for up to 3 months.