Description
A creamy, hearty loaded baked potato soup perfect for chilly months, packed with comforting ingredients like crisp bacon and sharp cheese.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish
Instructions
- In your slow cooker, combine the diced potatoes, onion, garlic, and broth.
- Set it to low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Once cooked, use a potato masher to mash the potatoes to your desired consistency.
- Stir in heavy cream, sour cream, shredded cheese, and crumbled bacon.
- Season generously with salt and pepper.
- Allow it to heat through for an additional 20-30 minutes.
- Serve hot, garnished with chives for a fresh finish.
Notes
For a lighter version, consider using Greek yogurt in place of sour cream. Leftovers can be refrigerated for up to 4 days or frozen for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American