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Loaded Baked Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided
  • 2 green onions, sliced
  • 1/2 cup sour cream

Instructions
 

  • Place the cubed potatoes, diced onion, chicken broth, garlic powder, salt, and black pepper into the slow cooker. Stir to combine.
  • Cover and cook on low for 7 hours until the potatoes are very soft.
  • Use a potato masher to break down the potatoes until the soup reaches a thick but chunky consistency.
  • Stir in the heavy cream along with 1 cup of the shredded cheddar cheese until the cheese melts into the soup.
  • Ladle the soup into bowls and top each serving with the remaining cheddar cheese, crumbled bacon, sliced green onions, and a spoonful of sour cream.

Notes

Mashing the potatoes while they are still hot helps the soup thicken without needing extra thickeners. If you prefer a smoother texture, use an immersion blender for a few short bursts before adding the cream. Cook the bacon ahead of time so it stays crisp when sprinkled on at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board