This is the meatloaf recipe that my 86-year-old aunt Libby makes at home. Last year, I finally asked her to put it in writing. Nobody will ever say that this meatloaf is dry, you can be sure of it!
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 slices bacon, cooked and crumbled
- 4 red potatoes, peeled and cut into 1/2 inch chunks
- ¼ cup butter
- ½ onion, chopped
- 3 cloves garlic, coarsely chopped
- ½ cup milk
- ¼ cup all-purpose flour
- 3 cups milk
- 1 cup sour cream
- ¼ cup shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons seasoned salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon crushed red pepper flakes
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- 1 tablespoon chives for garnish
Instructions
- Preheat a large slow cooker by turning it to the High setting and covering with the lid.
- Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
- While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
- Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 14 g |
| Sodium | 1366 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I usually love spicy food, but this was way to much. DON’T DO A TBSP OF RED PEPPER!! I’m not planning on making this again.
Pretty much followed the recipe. I boiled the potatoes out of preference and did most everything else in a pot before adding to the slow cooker. Cooking the onions and added celery and carrots in the bacon fat and butter before adding the garlic and personal taste seasonings….followed by the flour and milk to thicken. I nixed all added salt because it did seem excessive per reviews. Hubbs greatly enjoyed it after minor adjustments.
There were too much chili flakes, and we weren’t clear on seasoning salt? Chicken seasoning salt? Beef? Also very very rich, so we ended up diluting it with a bit more milk in the bowl, will half the sour cream in the future. Otherwise very good.
Too salty and spicy. Not edible. Had to go buy pizza for our dinner.
Way too salty!
Delish
Cut the salt down to 1.5 tbsp and DEFINITELY only use 1/2 tsp crushed red pepper flakes and this will make a perfect potato soup
A whole tablespoon of red pepper was way to much. Next time I make it I’ll probably cut back on that and the salt. Otherwise it’s a pretty good soup.
This is super!!! I made it for the first time for my friends who both were down with the flu. They ate the whole thing along with some bread I made. I don’t see why you could not add broccoli, carrots or my favorite asparagus. I will make this many times over. Ms. Ella
I used a mixed bag (not all) of small red, purple, and Yukon potatoes (so just a few more than four). Still turned out great! Yes, I would make this again.
Delicious! I listened to other reviews and reduced the red pepper flakes significantly, and everyone absolutely loved the recipe! Easy as well, will definitely make again.
This was TOO salty to eat. Cheeses, bacon and two tablespoons of salt is too much.
I’m a garlic lover, I loved it. Found it easy to prepare in a pan then put in crockpot
Easy to make! A little too much red pepper, I like heat but I didn’t expect this with potato soup. I added additional potatoes as well. So delicious!
It was close to perfect. Just the right taste and texture. Great meal served with bread or salad.
This recipe is good! I have made it and will do so again in the future.
I loved these. I did it exactly like the recipe said and it came out perfect. Comfort food for a cold day. My company also loved it.
Way too salty and spicy, even with reduced pepper and salt.
I made it twice, once to test the original, second to make changes. I followed other users’ suggestions, like making the soup base in a pot, reducing salts, and halving the pepper. I think the next time I make it I will add the pepper flakes back to full strength, my husband and I both like a little more kick.
Waaay too spicy. I even added more potatoes, extra flour and milk and it was still too hot. If I make this again I will be leaving out the red pepper flakes.
This is my favorite potato soup