Loaded Potato Soup - Slow Cooker
This is super covenient comfort food. All it takes is a little bit of prep time, then the slow cooker does the rest for you. This soup comes out thick and creamy, even without making a roux for it. This has become my preferred way to make potato soup. Recipe adapted from : Damndelicious.com
Ingredients
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8 slices bacon
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2 lb. russet or yukon gold potatoes
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1/2 yellow onion, diced
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3 cloves garlic, minced
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4 cups unsalted chicken or vegetable broth
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1 tsp. dried thyme
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1/2 tsp. herbs de provence (or poultry seasoning works)
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2/3 cup sour cream
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1/2 cup heavy cream
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1 cup shredded cheddar cheese (plus additional for topping)
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1 tsp. dried chives
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To taste salt and pepper
Cooking Instructions
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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.
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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.
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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.
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4
Place the lid back on for an additional 15-20 minutes, until everything is heated through.
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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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