Go Back
Loaded Baked Potato Soup with Bacon
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Potato Masher
  • Knife

Ingredients
  

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

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 6 to 7 hours, until the potatoes are very soft.
  • Use a potato masher to break up some of the potatoes for a thicker texture, leaving a few chunks.
  • Stir in the milk, sour cream, and 1 cup of the cheddar cheese until the cheese melts.
  • Add most of the crumbled bacon and stir it through the soup.
  • Ladle into bowls and top each serving with the remaining cheese, bacon, and sliced green onions.

Notes

For the best texture, mash the potatoes right in the slow cooker instead of using an immersion blender. If the soup thickens too much during the potluck, stir in a splash of warm milk before serving. Cook the bacon ahead and store it in the fridge so you only need to add it at the end.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Potato Masher, Knife