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Slow Cooker Loaded Baked Potato Soup
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Description
Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions.
Ingredients
- 7 cups Russet Potatoes (about 4 Large Potatoes), Chopped Into ½ Inch Cubes
- 1 Onion, Chopped
- 3 cloves Garlic, Minced Or Pressed
- 3 cups Chicken Stock
- ¼ cups Unsalted Butter, Cut Into Small Cubes
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 1 cup Half-and-Half Cream
- FOR THE TOPPINGS (optional):
- 1 cup Cheddar Cheese, Shredded
- 3 slices Bacon, Cooked And Crumbled
- ¼ cups Green Onions, Sliced
Preparation
Combine all ingredients (except cream and toppings) in a large crock pot. Cook for 3–4 hours on high or 6–7 hours on low, until potatoes are tender.
Mash gently with a potato masher until soup reaches the consistency you like (I like to leave it a little lumpy). For a fully pureed soup, use a food processor to puree.Stir in the cream.
Pour the soup into a bowl and sprinkle on cheddar cheese, crumbled bacon and green onions.
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