Description
Slow Cooker Loaded Baked Potato Soup is creamy and comforting and just what winter calls for!
Ingredients
6 – 8 slices of bacon
4 lbs. russet potatoes, peeled and cubed
1 large yellow onion, chopped
2 celery stalks, small dice
3 cloves garlic, minced
28 oz. chicken broth
Kosher salt and freshly ground black pepper, to taste
2 cups half & half
2 cups shredded cheddar cheese, divided
1 cup sour cream, divided
Chopped scallion
Instructions
To make the bacon, preheat oven to 375 F.
Arrange bacon on a rack set over a baking sheet.
Bake for 30 minutes, until bacon is browned and crisp.
Remove from oven and drain on paper towels.
Crumble bacon into small bite size pieces. Set aside.
Place potatoes, onion, celery and garlic in a 5 quart electric slow cooker.
Add chicken broth, salt and pepper.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until potatoes are tender.
Mash mixture with a potato masher (be sure to leave some larger pieces of potato); stir in half & half, 1/2 cup sour cream, and 3/4 cup of cheddar.
Cover and cook on HIGH for 20 minutes.
Ladle soup into bowls.
Top with sour cream and cheddar.
Sprinkle with crumbled bacon and chopped scallions.
