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Crock pot baked potato soup is creamy and delicious without using any heavy cream.  Try this slow cooker loaded baked potato soup to warm you up this winter!

Food, for me, has that uncanny ability to evoke certain feelings and emotions.  I’m sure I can’t be the only one because otherwise why would we celebrate with cake or break out the crock pot when the weather turns colder?  It’s not like I eat only cold foods in the summer time, y’know?  So why has my brain relegated the idea of eating soup to the winter?  Probably because a good bowl of soup wraps you up in it’s comforting warmth and chases away the chill of the winter months.  The smooth broth of a noodle soup or the creamy texture of a chowder or the hearty flavors of a chili can take everyone back to sledding and snow angels.

So since I’m stuck in the middle of January and I need something to see me through to the light of spring I decided to get lost in a creamy bowl of potato soup.  And in an effort to not have to slog through the bitter cold temps {seriously I can do without the -10 wind chill…} to buy heavy cream I subbed cream cheese instead.  And you’re welcome.  The result is a creamy soup that doesn’t require me to pick my way through the crazy weather for some heavy cream but still has that thick, stick to your bones quality that I do so love in a soup.

This recipe makes a huge batch that my family ended up fighting over.  Don’t you just know that your recipe is a winner if they’re arguing over who gets the last bowl the next day?  Dumping everything into the crock pot (aff) makes for an effortless dinner that can be ready to go as soon as you get home from work, too.  I absolutely love walking in the door from work and knowing nothing stands between me and dinner but ladling it into a bowl and chowing down.

I love to top this soup with crumbled bacon, cheese, sour cream, and chives because potatoes beg to be loaded with tons of toppings.  Plus we didn’t use heavy cream so we can indulge a little.  AmIright?  

What’s your favorite cold weather recipe?

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Slow Cooker Loaded Baked Potato Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Crock pot baked potato soup is creamy and delicious without using any heavy cream. Try this slow cooker loaded baked potato soup to warm you up this winter!

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Ingredients

• 3 lbs potatoes, peeled and cut into half inch cubes
• 6 cups chicken broth
• 1 cup milk
• 8 oz cream cheese
• Salt and pepper to taste

Optional Toppings:

• Shredded cheese
• Bacon, cooked and crumbled
• Sour Cream
• Chives or Parsley

Instructions

1. Add potatoes, chicken broth, and milk to the slow cooker.
2. Cook on low for 4-6 hours or until potatoes are tender.
3. Add cream cheese to the slow cooker and blend soup with an immersion blender until thick and creamy. Leave a few potatoes whole or cream it until completely smooth.
4. Top with desired toppings.