When the days start to lean toward late summer and folks begin gathering around the table a little longer, this kind of slow cooker potato soup earns its place in the kitchen. It is the sort of simple, hearty supper that reminds me of church potlucks, county fair evenings, and the practical Midwestern habit of turning a handful of humble ingredients into something rich and comforting. Using cubed Carola potatoes gives the soup a naturally buttery texture, and with just five main ingredients, it comes together easy while still tasting like you fussed over it all afternoon.Serve this velvety loaded potato soup with a pan of warm biscuits, a crisp green salad, or thick slices of buttered bread to round out the meal. If you are feeding a crowd, set out little bowls of extra toppings like shredded cheddar, crumbled bacon, sliced green onions, and a spoonful of sour cream so everyone can fix their own bowl just the way they like it. It also pairs nicely with a simple ham sandwich or a platter of roasted vegetables for a cozy gathering supper.5-Ingredient Slow Cooker Late July Gathering Velvety Loaded Potato Soup using Cubed Carola PotatoesServings: 6Finished loaded potato soup served in a bowlFinished loaded potato soup served in a bowlIngredients2 pounds cubed Carola potatoes1 medium yellow onion, finely chopped4 cups chicken broth8 ounces cream cheese, cubed1 1/2 cups shredded cheddar cheeseMeasured ingredients for potato soupMeasured ingredients for potato soupDirections1. Add the cubed Carola potatoes and chopped onion to the slow cooker, then pour the chicken broth over the top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.Potatoes and onion in slow cooker with brothPotatoes and onion in slow cooker with broth2. Once the potatoes are soft, use a potato masher to gently mash some of them right in the slow cooker, leaving plenty of chunks for that loaded potato soup texture.Tender potatoes being mashed in slow cookerTender potatoes being mashed in slow cooker3. Add the cubed cream cheese and shredded cheddar cheese. Stir, cover, and let cook for another 15 to 20 minutes, then stir again until the soup is smooth, creamy, and velvety.Cheese melting into potato soupCheese melting into potato soup4. Taste and adjust with salt and black pepper if needed, then ladle into bowls and serve hot with your favorite loaded potato toppings if you like.Plated loaded potato soup with toppingsPlated loaded potato soup with toppingsVariations & TipsFor extra loaded flavor: If you do not mind stepping beyond the five main ingredients, stir in cooked crumbled bacon at the end and top each bowl with green onions and a dab of sour cream. That gives it the full steakhouse-style loaded potato soup feel.For a smoother soup: If your family likes a silkier texture, use an immersion blender for just a few quick pulses after the potatoes are tender. Do not overblend, though, or you will lose those nice little potato bites that make the soup feel hearty and homemade.For a richer pot: A splash of heavy cream or a spoonful of butter stirred in at the end makes this especially luscious for company meals, holiday weekends, or those evenings when you want something just a touch more special.Make-ahead tip: This soup reheats well on low heat, so it is a fine choice for gatherings. If it thickens in the refrigerator, just stir in a little broth when warming it back up until it reaches the texture you like.
My sister-in-law begged me for this recipe after one bite. Creamy, buttery, and practically melts on your tongue.
