Loaded Baked Potato Soup

It’s warming up here in Delaware, but the warmth doesn’t appear to last long in the winter around here. So, I made potato soup anyway. There’s a long history of it in my family. I used to make it for my parents, and my grandmother used to make it before me. Still, this is neither my grandmother’s recipe nor the bastardized attempt at potato soup that I attempted as a thirteen year old girl teaching herself how to cook.

I found a crockpot potato soup recipe on pinterest (an app I’ve only recently started to use). I’m not going to be unemployed forever, and I want to keep up a high quality of food in my house once I start back to work. The crockpot is the key to that. Start a meal before i go to work, and its ready for my husband and I when we both get home. That’s the beauty of this soup.


It cost less than ten dollars for me to make, which is the best part. A bag of potatoes, some cream cheese, and bouillon cubes is all I needed for the actual soup. Between us, my husband and I ate five bowls last night, and we have four medium sized tupperware containers full of soup in the freezer from the leftovers. That’s a lot of food for ten dollars!

It’s also incredibly easy to make. You just cut potatoes down into small pieces until you can no longer stand to cook potatoes, toss them in a crock pot with some garlic, onion, and chicken stock, and then you leave it for six to ten hours. When you’re ready to eat, you add the cream cheese. The recipe calls for an immersion blender to combine the cream cheese and the potatoes to get a creamy texture, but I improvised with a sturdy spider strainer to mush down the potatoes and cream cheese together. It worked out.

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You can find the recipe at mamalovesfood, another food blog, if you want to try it yourself.

My rating: It’s going in the rotation
Husband’s rating: Super good, cook again.