Slow Cooker Loaded Potato Soup


  • 4 pounds russet potatoes, peeled and chopped
  • 1 (32 ounce) carton low-sodium chicken stock
  • 1yellow onion, diced
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ground black pepper
  • 1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
  • 1 cup shredded Cheddar cheese, divided
  • 2 teaspoons garlic powder
  • 2 cups heavy cream
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • ¼ cup sour cream
  • 2 tablespoons chopped scallions, or to taste(Optional)
  • Directions

  • Step 1

    Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.


  • Step 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.

  • Step 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.

  • Step 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 and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.

  • Step 5

    Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

  • Cook's Note:

    If you don’t have an immersion blender, you can use a potato masher instead.

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