Slow Cooker Loaded Potato Soup

In the middle of winter, when fresh vegetables are more expensive in the grocery stores in Canada, I like to rely on recipes like this soup to help stretch that food budget. I grow my own potatoes and garlic, and because they store so well in the winter, in February I can use them in this easy slow cooker meal. Treat this soup as you would a loaded baked potato in the summer. So, when the soup is done, load it up with your favourite toppings. Get the kids involved in the choices, and you will have a winner dinner every time!

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Prep Time 30

Cook Time 4 30

Total Time 5

Course dinner

Cuisine American, Canadian

Servings servings

Calories 427 kcal

Equipment

6-litre slow cooker
Box grater

Ingredients

Cook these ingredients first in the slow cooker on high for 3½-4 hours or low for 7-8 hours:

3 lbs potatoes scrubbed and peeled if desired and then diced. (I like to use russets or Yukon gold but any potato will do.)
4½ cups chicken broth sodium reduced is preferred.
1 bell pepper seeded and diced. You can substitute a red poblano pepper for smoky heat if desired.
2-3 cloves garlic peeled and minced
1 tsp salt

Next whisk together these ingredients and add to slow cooker:

½ cup heavy cream
3 tbsp all-purpose flour

10 minutes prior to serving add:

6 cups broccoli florets Note if you only have 4 cups that is fine. Also if you want you can substitute cauliflower for some of the broccoli.
½ tsp ground black pepper

Cheese and toppings:

2 cups cheddar cheese divided-one cup for adding to the soup just before serving and one for serving.
¾ cup sour cream
8 green onions thinly sliced
6 slices cooked bacon crumbled
optional ingredient: sauteed mushrooms

Instructions

In a 5-6-litre slow cooker combine the first five ingredients. Cover and cook on low 7-8 hours or on high 3½-4 hours.
If using low, turn to high. In a small bowl whisk, together cream and flour; stir into cooker. Cover and cook 20 minutes.
Stir in the broccoli and black pepper. Cover and cook 10 minutes more or until broccoli is tender and soup is thickened.
Turnoff the slow cooker and stir in 1 cup of the cheddar cheese until melted. Season to taste with additional salt.
Top servings with remaining cheddar cheese, the sour cream, green onions, and bacon.

Nutrition

Calories: 427kcalCarbohydrates: 41gProtein: 18gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 665mgPotassium: 1186mgFiber: 6gSugar: 4gVitamin A: 1533IUVitamin C: 114mgCalcium: 299mgIron: 3mg

Keyword bacon, bell pepper, broccoli, cheese, garlic, green onion, potato, slow cooker, soup

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