Brett's Slow Cooker Loaded Baked Potato Soup
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
- ½ teaspoon ground black pepper
- 1 (8 ounce) package crisp cooked bacon, crumbled
- ¾ cup half-and-half
- ¾ cup shredded Cheddar cheese, plus more for garnish
- ½ cup sour cream, plus more for garnish
- 3 tablespoons minced fresh chives (Optional)
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Instructions
- Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker.
- Cook on High until soup flavors have melded and potatoes are extremely soft, 4 to 5 hours.
- Stir in bacon, half-and-half, Cheddar cheese, and sour cream. Reduce heat to the Low setting. Cook until thick and creamy, 15 to 20 minutes more.
- Mash soup with a potato masher to your desired consistency.
- Garnish with additional Cheddar cheese, sour cream, and chives.
Source
Original recipe: View Original