Idaho potatoes became America's loaded soup base after 1872, when Russet Burbanks' starchy flesh proved perfect for creamy, bacon-studded bowls.
Loaded Creamy Potato Soup
Indulge in a bowl of our hearty Loaded Creamy Potato Soup, where velvety potatoes meet crispy bacon and vibrant green onions for a flavor explosion! This gluten-free delight is not only rich and satisfying but also packed with protein to keep you energized all day. Get ready to cozy up with this comforting classic that will warm your soul!
Prep
15
min
Cook
360
min
Serves
6
people
Level
beginner
The Story
This crockpot creation owes its soul to 1740s Irish famine cooking, where Yukon Gold's ancestors became survival food, then got a Yankee makeover when 19th-century Pennsylvania Dutch settlers started drowning spuds in dairy and cheddar—because nothing says American ingenuity quite like taking peasant food and burying it under a cheese avalanche until it becomes comfort-food royalty.
Regional Twist
In Wisconsin's dairy country, they'd never settle for just sharp cheddar—locals swap in a blend with aged Wisconsin brick cheese and stir bacon fat into the chicken bone broth, because apparently one cheese insult per pot is quite enough for the Midwest.
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 3 garlic cloves, minced
- 1 yellow onion, finely diced
- 3 lbs Yukon Gold potatoes, peeled & 1/2" diced (1.36 kg)
🥩Meat & Seafood(1)
- 3.5 c. low-sodium chicken bone broth (840 ml)
🥛Dairy & Eggs(3)
- 1 c. sharp cheddar cheese, shredded (240 ml)
- 1 c. plain non-fat Greek yogurt (240 ml)
- 1 c. milk of choice (240 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp each: garlic powder, onion powder, salt (5 ml)
Nutrition (per serving)
Calories
341
Protein
18g
Carbs
53g
Fat
7g
👨🍳 Instructions
- 1
Add potatoes, onion, garlic, spices, and broth to crockpot.
- 2
Cover & cook on LOW 6–7 hrs (or HIGH 3–4 hrs) until potatoes are fork-tender.
- 3
Mash ~half the potatoes directly in the pot to thicken.
- 4
Turn to WARM/LOW. Whisk Greek yogurt & milk until smooth, then stir into soup with cheddar. Cover 5-10 mins until melted.
- 5
Serve with toppings!
💡 Pro Tips
- ✓Cut potatoes to exactly 1/2" dice because this size reaches fork-tender in 6-7 hours on LOW while larger pieces (3/4"+) remain firm and smaller pieces (1/4") disintegrate into mush, affecting texture consistency.technique1/2" dice optimal; >3/4" undercooked; <1/4" breaks down
- ✓Temper Greek yogurt by whisking it with room-temperature milk to 70-75°F before adding to the hot soup (185°F+) to prevent protein denaturation and curdling, which occurs above 140°F when yogurt hits soup directly.technique70-75°F yogurt-milk mixture; soup at 185°F minimum
- ✓Mash only 50% of potatoes in the pot because Yukon Golds contain 17-19% starch; partial mashing releases starch to thicken broth while leaving whole pieces provide textural contrast, whereas mashing all potatoes creates a gluey, paste-like consistency.technique50% mashed; 17-19% starch content
- ✓Use low-sodium broth (under 500mg sodium per cup) because the recipe adds 3 tsp salt separately; regular broth would create a final sodium content of 1,800-2,200mg per serving, exceeding USDA daily recommendations by 80-95%.ingredient<500mg sodium per cup broth; 3 tsp added salt = 1,800-2,200mg/serving
- ✓Hold soup at WARM setting (160-170°F) for no longer than 10 minutes after adding yogurt because prolonged heat denatures the yogurt's whey proteins, causing separation and a thin, watery consistency instead of creamy mouthfeel.timing160-170°F max 10 minutes
Share this recipe
Prep
15
min
Cook
360
min
Serves
6
people
Level
beginner
Share this recipe
Idaho potatoes became America's loaded soup base after 1872, when Russet Burbanks' starchy flesh proved perfect for creamy, bacon-studded bowls.
Loaded Creamy Potato Soup
Indulge in a bowl of our hearty Loaded Creamy Potato Soup, where velvety potatoes meet crispy bacon and vibrant green onions for a flavor explosion! This gluten-free delight is not only rich and satisfying but also packed with protein to keep you energized all day. Get ready to cozy up with this comforting classic that will warm your soul!
The Story
This crockpot creation owes its soul to 1740s Irish famine cooking, where Yukon Gold's ancestors became survival food, then got a Yankee makeover when 19th-century Pennsylvania Dutch settlers started drowning spuds in dairy and cheddar—because nothing says American ingenuity quite like taking peasant food and burying it under a cheese avalanche until it becomes comfort-food royalty.
Regional Twist
In Wisconsin's dairy country, they'd never settle for just sharp cheddar—locals swap in a blend with aged Wisconsin brick cheese and stir bacon fat into the chicken bone broth, because apparently one cheese insult per pot is quite enough for the Midwest.
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 3 garlic cloves, minced
- 1 yellow onion, finely diced
- 3 lbs Yukon Gold potatoes, peeled & 1/2" diced (1.36 kg)
🥩Meat & Seafood(1)
- 3.5 c. low-sodium chicken bone broth (840 ml)
🥛Dairy & Eggs(3)
- 1 c. sharp cheddar cheese, shredded (240 ml)
- 1 c. plain non-fat Greek yogurt (240 ml)
- 1 c. milk of choice (240 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp each: garlic powder, onion powder, salt (5 ml)
Nutrition (per serving)
Calories
341
Protein
18g
Carbs
53g
Fat
7g
👨🍳 Instructions
- 1
Add potatoes, onion, garlic, spices, and broth to crockpot.
- 2
Cover & cook on LOW 6–7 hrs (or HIGH 3–4 hrs) until potatoes are fork-tender.
- 3
Mash ~half the potatoes directly in the pot to thicken.
- 4
Turn to WARM/LOW. Whisk Greek yogurt & milk until smooth, then stir into soup with cheddar. Cover 5-10 mins until melted.
- 5
Serve with toppings!
💡 Pro Tips
- ✓Cut potatoes to exactly 1/2" dice because this size reaches fork-tender in 6-7 hours on LOW while larger pieces (3/4"+) remain firm and smaller pieces (1/4") disintegrate into mush, affecting texture consistency.technique1/2" dice optimal; >3/4" undercooked; <1/4" breaks down
- ✓Temper Greek yogurt by whisking it with room-temperature milk to 70-75°F before adding to the hot soup (185°F+) to prevent protein denaturation and curdling, which occurs above 140°F when yogurt hits soup directly.technique70-75°F yogurt-milk mixture; soup at 185°F minimum
- ✓Mash only 50% of potatoes in the pot because Yukon Golds contain 17-19% starch; partial mashing releases starch to thicken broth while leaving whole pieces provide textural contrast, whereas mashing all potatoes creates a gluey, paste-like consistency.technique50% mashed; 17-19% starch content
- ✓Use low-sodium broth (under 500mg sodium per cup) because the recipe adds 3 tsp salt separately; regular broth would create a final sodium content of 1,800-2,200mg per serving, exceeding USDA daily recommendations by 80-95%.ingredient<500mg sodium per cup broth; 3 tsp added salt = 1,800-2,200mg/serving
- ✓Hold soup at WARM setting (160-170°F) for no longer than 10 minutes after adding yogurt because prolonged heat denatures the yogurt's whey proteins, causing separation and a thin, watery consistency instead of creamy mouthfeel.timing160-170°F max 10 minutes