The Best Loaded Potato Soup For Fall
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The Best Loaded Potato Soup For Fall

Happy Friday friends! One thing I love about fall is trying new recipes especially slow cooker ones. I love how you just add everything in and let it do it’s thing. If you are look for the best loaded potato soup for fall then stick around because this one is a winner.

Simply Sutter - Loaded Potato Soup - Fall Soup

Keep reading for the best loaded potato soup recipe

Simply Sutter - Loaded Potato Soup - fall recipesimply sutter - fall soup - loaded potato soup

I have only made soup one other time and this one is by far my favorite! I added everything into the slow cooker in the late afternoon and it was ready just in time for the football game. This recipe makes enough for either another lunch or dinner. Heating it up the next time was just as good as eating it the first time.


– 6 slices cooked bacon, diced

– 3 to 4 cups chicken stock

– 2 pounds Yukon gold potatoes diced

– 1 big broccoli stock chopped

– 1 tablespoon onion powder

– 4 tablespoons butter

– 1/3 cup all-purpose flour

– 1 (12-ounce) can 2% evaporated milk

– 1 cup shredded reduced-fat sharp cheddar cheese

– 1/2 cup plain low-fat Greek yogurt or Sour Cream

– 1 teaspoon Kosher salt

– 1/2 teaspoon freshly-cracked black pepper

– Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, Greek yogurt


  1. Add bacon, 3 cups chicken stock, potatoes and broccoli to a large slow cooker and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are completely tender.
  2. When the soup is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it’s completely combined, cooking for 1 minute, stirring occasionally. Gradually add in the evaporated milk, whisking it together with the flour mixture, and continue whisking until the mixture is fully smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, It will start to get thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes then stir until combined. Add in cheddar cheese, Greek yogurt, salt and pepper, onion powder and stir until combined.
  4. Serve warm with desired toppings.

If you have any favorite soup recipes i’d love to know. I think I’ll be adding a few others on my Pinterest.

Have a good weekend everyone!