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Slow Cooker Loaded Potato Soup with Bacon and Cheddar
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided
  • 1/2 cup sour cream

Instructions
 

  • Add the diced potatoes, onion, garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 hours or until the potatoes are very soft.
  • Use a potato masher to break up some of the potatoes for a thicker texture, leaving some chunks.
  • Stir in the milk, then add half of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese melts.
  • Turn off the heat and stir in the sour cream until fully combined.
  • Ladle the soup into bowls and top each serving with the remaining cheddar cheese and bacon.

Notes

Mashing the potatoes directly in the slow cooker keeps the soup thick without needing extra thickeners. If the soup seems too thick after adding the milk, stir in a splash more broth before serving. Leftovers reheat well on the stovetop over medium-low heat with a little extra milk to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife