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| Brett's Slow Cooker Loaded Baked Potato Soup |
"The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it."
Ingredients :
- 3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
- 2 (14.5 ounce) cans chicken broth
- 1 white onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (8 ounce) package crisp cooked bacon, crumbled
- 3/4 cup half-and-half
- 3/4 cup shredded Cheddar cheese, plus more for garnish
- 1/2 cup sour cream, plus more for garnish
- 3 tablespoons minced fresh chives (optional)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 4H35M |
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- Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot(R)). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
- Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
- Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.
Notes :
- You can use white or yellow onions.
- Margarine can be substituted for the butter.
- Light sour cream can be substituted for the full-fat version.
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