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Loaded Baked Potato Soup with Bacon
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Potato Masher

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 6 slices bacon
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 2 green onions, sliced

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain it on paper towels, and crumble it into pieces. Set aside half the bacon for topping later.
  • Add the diced potatoes, onion, garlic, and chicken broth to the slow cooker. Stir in the crumbled bacon pieces from the first half.
  • Cover and cook on low for 6 to 7 hours until the potatoes are very soft.
  • Use a potato masher to break up some of the potatoes right in the slow cooker for a thicker texture. Stir in the milk, cheddar cheese, and sour cream until the cheese melts and the soup turns smooth.
  • Taste and season with salt and black pepper as needed. Ladle into bowls and top each serving with the reserved bacon and sliced green onions.

Notes

Mashing the potatoes directly in the slow cooker keeps the soup thick without extra equipment. If the soup thickens too much after sitting, stir in a splash of milk when reheating. Use russet potatoes for the best creamy result, and add the cheese only after cooking to avoid separation.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Potato Masher