Step-by-Step Guide to Prepare Award-winning Loaded Potato Soup - Slow Cooker

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, loaded potato soup - slow cooker. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Loaded Potato Soup - Slow Cooker is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Loaded Potato Soup - Slow Cooker is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook loaded potato soup - slow cooker using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Loaded Potato Soup - Slow Cooker:

1. Take 8 slices bacon
2. Make ready 2 lb. russet or yukon gold potatoes
3. Get 1/2 yellow onion, diced
4. Prepare 3 cloves garlic, minced
5. Get 4 cups unsalted chicken or vegetable broth
6. Prepare 1 tsp. dried thyme
7. Make ready 1/2 tsp. herbs de provence (or poultry seasoning works)
8. Get 2/3 cup sour cream
9. Prepare 1/2 cup heavy cream
10. Make ready 1 cup shredded cheddar cheese (plus additional for topping)
11. Get 1 tsp. dried chives
12. Get To taste salt and pepper

Steps to make Loaded Potato Soup - Slow Cooker:

1. In a large skillet, cook the bacon over med-high heat for 5-7 minutes, until browned and crispy (Or you can bake in the oven @ 400°F for about 12-15 minutes). Then remove the bacon with some tongs onto a towel lined plate and set it aside. Once it's cooled, roughly chop it.
2. Peel and roughly chop the potatoes. Place them into a greased slow cooker along with half of the drained bacon (save the rest for topping the finished soup with), broth, onion, garlic, thyme and herbs. Give it all a good stir, then place the lid on and cook on low heat for 6-7 hours, until the potatoes are tender.
3. Once tender, use a masher to just roughly mash some of the potatoes, until it reaches your desired consistency. Then stir in the sour cream, heavy cream, dried chives and the 1 cup cheddar cheese. Season it to taste with salt and pepper.
4. Place the lid back on for an additional 15-20 minutes, until everything is heated through.
5. Serve immediately, topped with the reserved bacon bits and additional cheddar cheese, along with some freshly chopped chives, if you'd like. Refrigerate any leftovers.

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