Loaded Baked Potato and Bacon Soup
Equipment
- Slow Cooker
Ingredients
- 4 cups chicken broth
- 5 cups diced russet potatoes
- 1 cup bacon bits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped green onions for serving
Instructions
- Add the chicken broth, diced potatoes, bacon bits, garlic powder, onion powder, salt, and black pepper to the slow cooker.
- Stir the ingredients once to combine, then cover and cook on low for 7 hours.
- After cooking, use a potato masher to break up some of the potatoes for a thicker texture while leaving some chunks.
- Stir in the shredded cheddar cheese and sour cream until the cheese melts and the soup becomes smooth.
- Ladle the soup into bowls and top each serving with chopped green onions.
Notes
Mashing more potatoes creates a thicker soup if you prefer it that way. Russet potatoes hold up best during the long cook time. Leftovers keep in the fridge for three days and reheat well with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker