This easy and delicious Pioneer Woman Slow Cooker Loaded Potato Soup is the perfect hearty meal for chilly days. Creamy, savory, and packed with flavor, it’s a quick and simple dish you can make with common pantry staples. Top with cheese, avocado, and sour cream for an extra tasty touch!
Ingredients Needed
- 1 1/2 lb. ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 2 (14.5oz.) cans fire roasted tomatoes
- 1 (1oz.) packet taco seasoning
- 1 (4oz.) can green chiles
- 1 qt. chicken broth
- 1 (15oz.) can pinto beans, drained and rinsed
- 1 (15oz.) can black beans, drained and rinsed
- 1 (15oz.) can corn, drained
- Kosher salt, to taste
- Sour cream, for serving
- Cilantro, for serving
- Grated cheddar cheese, for serving
- Avocado, for serving
How To Make Slow Cooker Loaded Potato Soup
- Cook the Beef & Onion: Heat a large Dutch oven over medium heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is softened, about 6-8 minutes. Stir occasionally to break the beef into small pieces.
- Add Garlic & Jalapeño: Stir in the minced garlic and chopped jalapeño (if using). Cook for another 2 minutes, stirring frequently.
- Combine the Remaining Ingredients: Stir in the fire roasted tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat.
- Simmer: Reduce the heat to medium-low, partially cover the Dutch oven, and simmer for about 20 minutes, stirring occasionally, until the flavors meld together. Add kosher salt to taste.
- Serve: Serve the soup topped with sour cream, cilantro, grated cheddar cheese, and avocado if desired.
Recipe Tips
- Don’t skip the jalapeño: It adds a nice kick to the soup, but you can adjust the amount based on your spice preference.
- Use fire-roasted tomatoes: These bring extra depth and smokiness to the flavor of the soup.
- Don’t overcook the beans: Add them towards the end to avoid them becoming too soft and losing texture.
- Simmer on low heat: To allow the flavors to meld perfectly, cook the soup on a low simmer for the best result.
- Top with fresh ingredients: For extra flavor and texture, don’t skip the sour cream, cilantro, cheese, and avocado.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers slow cooker loaded potato soup in an airtight container. Keep it in the fridge for up to 3-4 days.
- Freeze: Allow the soup to cool before transferring it to a freezer-safe container. It will last up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and heat it on the stove or in the microwave.
- Reheating: To reheat leftovers slow cooker loaded potato soup, simply microwave them for 2-3 minutes, stirring halfway through, or heat on the stove over medium heat for 5 minutes, adding a splash of water or broth if needed to restore the texture.
Nutrition Fact
Serving Size: 1 cup (approximately 240 grams)
- Calories: 160 kcal
- Total Fat: 4.97 g
- Saturated Fat: 3.01 g
- Cholesterol: 16.48 mg
- Sodium: 699.54 mg
- Potassium: 522.58 mg
- Total Carbohydrate: 24.03 g
- Dietary Fiber: 2.27 g
- Sugars: 2.23 g
- Protein: 4.72 g
- Calcium: 51.89 mg
- Iron: 1.08 mg
More Recipes:
Slow Cooker Loaded Potato Soup
Description
This easy and delicious Pioneer Woman Slow Cooker Loaded Potato Soup is the perfect hearty meal for chilly days. Creamy, savory, and packed with flavor, it’s a quick and simple dish you can make with common pantry staples. Top with cheese, avocado, and sour cream for an extra tasty touch!
Ingredients
Instructions
- Cook the Beef & Onion: Heat a large Dutch oven over medium heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is softened, about 6-8 minutes. Stir occasionally to break the beef into small pieces.
- Add Garlic & Jalapeño: Stir in the minced garlic and chopped jalapeño (if using). Cook for another 2 minutes, stirring frequently.
- Combine the Remaining Ingredients: Stir in the fire roasted tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat.
- Simmer: Reduce the heat to medium-low, partially cover the Dutch oven, and simmer for about 20 minutes, stirring occasionally, until the flavors meld together. Add kosher salt to taste.
- Serve: Serve the soup topped with sour cream, cilantro, grated cheddar cheese, and avocado if desired.
Notes
- Don’t skip the jalapeño: It adds a nice kick to the soup, but you can adjust the amount based on your spice preference.
- Use fire-roasted tomatoes: These bring extra depth and smokiness to the flavor of the soup.
- Don’t overcook the beans: Add them towards the end to avoid them becoming too soft and losing texture.
- Simmer on low heat: To allow the flavors to meld perfectly, cook the soup on a low simmer for the best result.
- Top with fresh ingredients: For extra flavor and texture, don’t skip the sour cream, cilantro, cheese, and avocado.
Pioneer Woman Slow Cooker Loaded Potato Soup