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Loaded Baked Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

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

Instructions
 

  • Place the diced potatoes, onion, garlic, chicken broth, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 to 7 hours until the potatoes are very tender.
  • Use a potato masher to break up some of the potatoes for a thicker texture, leaving a few chunks.
  • Stir in the heavy cream and half of the shredded cheddar cheese until the cheese melts.
  • Ladle the soup into bowls and top each serving with the remaining cheddar cheese, crumbled bacon, sour cream, and sliced green onions.

Notes

Stir the cream and cheese in after cooking so the dairy stays smooth. If the soup thickens too much on warm, add a splash of broth before serving. Cook the bacon ahead and store it separately to keep it crisp until guests add it at the table.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife