Description
This slow cooker loaded baked potato soup is a creamy and comforting dish, featuring tender potatoes, crispy bacon, and rich cheese. Perfect for busy days or chilly nights.
Ingredients
- 6 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped chives
- Optional: additional cheese, bacon, and chives for garnish
Instructions
- Add potatoes, onion, garlic powder, salt, pepper, and chicken broth to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Mash the potatoes slightly for a thicker consistency or leave them whole for a chunkier soup.
- Stir in heavy cream, sour cream, and cheddar cheese. Cook for an additional 30 minutes until heated through.
- Serve with crispy bacon, extra cheese, and chives on top.
Notes
- For a lighter version, substitute sour cream with Greek yogurt and use half-and-half instead of heavy cream.
- You can blend the soup for a smooth texture or leave it chunky.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 850mg