Legendary Cooking: Loaded Baked Potato Soup

This recipe is perfect for fall!

This meal is perfect for fall and busy nights! You can toss everything into the crockpot the morning of and have a warm bowl of this Slow-Cooker Loaded Baked Potato Soup from Kentucky Legend ready for you that evening.

Check out the recipe below:

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Makes: 8 servings


  • 2 cups diced Kentucky Legend Quarter Sliced Ham, divided
  • 6 russet potatoes, peeled and chopped
  • 4 green onions, divided
  • 1 onion, chopped
  • 2 tbsp butter, cut into cubes
  • 1 tbsp finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 5 1/2 cups reduced-sodium chicken broth, divided
  • 3 tbsp all-purpose flour
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 cup 35% heavy cream
  • 1/2 cup sour cream


  1. In a slow cooker, combine half of the ham, potatoes, half of the green onions, onion, butter, thyme, garlic, salt, and pepper; pour in 5 cups broth. Whisk together flour and remaining broth until smooth. Stir into soup.
  2. Cover and cook on Low for 6 to 8 hours or until potatoes are very tender; mash soup or blend using an immersion blender until smooth. Stir in 1 cup cheese and cream.
  3. Divide soup among 8 bowls. Top with a dollop of sour cream, remaining cheese, remaining green onions and ham.

Tip: Garnish soup with green onions, cooked small florets of broccoli or pickled jalapenos.

Nutrition Facts:

*Per 1/8 recipe

  • Calories 420
  • Fat 24g
  • Saturated Fat 15g
  • Cholesterol 90mg
  • Sodium 1090mg
  • Carbohydrate 33g
  • Fiber 3g
  • Sugars 3g
  • Protein 17g