Description
A hearty and creamy soup blending baked potatoes with savory toppings like cheese and bacon, perfect for chilly evenings.
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions and bacon bits for garnish
Instructions
- Place the diced potatoes, chopped onion, and minced garlic into the slow cooker.
- Pour in the chicken or vegetable broth, covering the vegetables fully.
- Secure the lid and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
- Once cooked, use an immersion blender to puree until smooth, or opt for a potato masher to keep some chunks.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until well combined.
- Season with salt and pepper according to your taste preference.
- Serve piping hot, garnished with chopped green onions and crispy bacon bits.
Notes
For added flavor, sauté onions and garlic before adding to the slow cooker. Can substitute heavy cream with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American