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Slow Cooker Loaded Turkey Potato Soup with Chives
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground turkey
  • 4 medium russet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey with the diced onion and minced garlic until the turkey is no longer pink. Drain any excess liquid.
  • Transfer the turkey mixture to the slow cooker. Add the cubed potatoes, chicken broth, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the potatoes are very soft.
  • Stir in the heavy cream and let the soup warm for 10 more minutes.
  • Ladle into bowls and top each serving with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and chopped fresh chives.

Notes

Mash a few potato pieces against the side of the slow cooker before adding the cream if you want a thicker base. The bacon and cheese should be added only at serving time so they stay crisp and melty. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet