Slow Cooker Loaded Potato Soup
Description
This loaded potato soup has the same ingredients as loaded baked potatoes — bacon, Cheddar cheese, sour cream, and scallions but in soup form!
Ingredients
•
4 pounds russet potatoes, peeled and chopped
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1 (32 ounce) carton low-sodium chicken stock
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1 yellow onion, diced
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1 1/2 teaspoons salt
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1 1/2 teaspoons ground black pepper
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1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
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1 cup shredded Cheddar cheese, divided
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4 tablespoons butter
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1/4 cup all-purpose flour
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2 cups heavy cream
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1/4 cup sour cream
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2 teaspoons garlic powder
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2 tablespoons chopped scallions, or to taste
Directions
1
Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2
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.
3
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.
4
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.
5
Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.