Chicken Salad Chick Loaded Potato Soup is a rich and creamy dish packed with hearty potatoes, crispy bacon, and melted cheese. This comforting soup is perfect for chilly days or whenever you’re craving a warm, filling meal.
The slow cooker does all the work, allowing the flavors to meld together into a rich and creamy soup.
How to Make Chicken Salad Chick Loaded Potato Soup?
This easy-to-make loaded potato soup delivers creamy, cheesy goodness with minimal effort. Using simple ingredients and a slow cooker, you can enjoy a delicious homemade meal with little hands-on time.
Ingredients
Base Ingredients:
- 1 bag (32 oz) frozen diced potatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
Toppings (Optional):
- 1/4 cup cooked, crumbled bacon
- 2 tsp chopped green onions
- 1/4 cup additional shredded cheese
- 1/4 cup sour cream
Preparation Time
Prep Time: 10 minutes
Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
Total Time: 6-8 hours 10 minutes
Step-by-Step Instructions
1: Combine Ingredients
- Grease the crockpot with cooking spray.
- Add frozen diced potatoes, diced onion, garlic, chicken broth, and cream of chicken soup.
- Stir in salt, black pepper, garlic powder, onion powder, and dried thyme.
2: Slow Cook
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
3: Blend & Add Dairy
- Use an immersion blender to puree part of the soup for a thicker consistency (optional).
- Stir in heavy cream, shredded cheddar cheese, and softened cream cheese.
- Cover and cook for an additional 30 minutes until the cheese is melted and incorporated.
4: Serve
- Ladle the soup into bowls and garnish with bacon, green onions, extra cheese, and sour cream if desired.
5: Storage & Shelf Life
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop over medium heat.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Serving Suggestions
Garnish
- Top with crispy bacon, green onions, extra shredded cheese, or a dollop of sour cream.
Plating
- Serve with crusty bread, garlic toast, or a fresh side salad for a complete meal.
Best Time to Eat
- Lunch or Dinner: A comforting meal that’s filling and satisfying.
- Meal Prep: Great for preparing in advance for the week.
Portion Guide
- 1 person: 1-2 servings
- 4-6 people: Full recipe as listed above
Allergy Guide
- Dairy-Free Option: Use dairy-free cheese, coconut cream, and a dairy-free alternative for cream of chicken soup.
- Gluten-Free: Ensure all ingredients, especially soup and broth, are gluten-free.
- Low-Sodium: Use low-sodium chicken broth and soup.
This Chicken Salad Chick Loaded Potato Soup is the perfect blend of creamy, cheesy, and savory flavors. Whether you’re looking for an easy dinner or a comforting meal on a chilly day, this soup is sure to satisfy!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.