Slow Cooker Loaded Potato Soup
Ingredients
- 4 pounds russet potatoes, peeled and chopped
- 1 (32 ounce) carton low-sodium chicken stock
- 1 yellow onion, diced
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 (16 ounce) package thick cut bacon, cut into ½-inch pieces
- 1 cup shredded Cheddar cheese, divided
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups heavy cream
- ¼ cup sour cream
- 2 teaspoons garlic powder
- 2 tablespoons chopped scallions, or to taste
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Instructions
- Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
- Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
- Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
- Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
Source
Original recipe: View Original