Recipe Details
"Indulge in the ultimate comfort food with this velvety, rich loaded potato soup made effortlessly in your slow cooker. It's thick, creamy, and topped with all your favorite baked potato fixings like smoky bacon, sharp cheddar, and fresh green onions."
1 Ingredients
| Qty | Item |
|---|---|
| 5 lbs | Russet potatoes, peeled and cubed |
| 1 medium | Yellow onion, finely diced |
| 3 cloves | Garlic, minced |
| 4 cups | Chicken broth |
| 0.25 cup | Unsalted butter, sliced |
| 1 tsp | Salt |
| 0.5 tsp | Black pepper |
| 1 cup | Heavy cream |
| 0.66 cup | Sour cream |
| 2 cups | Sharp cheddar cheese, shredded |
| 8 slices | Bacon, cooked and crumbled |
| 0.25 cup | Fresh chives or green onions, sliced |
2 Instructions
Place the cubed potatoes, diced onion, minced garlic, chicken broth, butter, salt, and pepper into a 6-quart slow cooker. Stir to combine.
Cover and cook on Low for 7-8 hours or on High for 3-4 hours, until the potatoes are very tender.
Once the potatoes are cooked, use a potato masher or an immersion blender to mash about one-third to one-half of the potatoes. This creates a thick, creamy base while leaving some chunks for texture.
Stir in the heavy cream, sour cream, and half of the shredded cheddar cheese. Stir until the cheese is melted and the soup is well combined.
Cover and cook on High for another 15-20 minutes to allow the flavors to meld and the soup to thicken further.
Ladle the soup into bowls and garnish with the remaining cheddar cheese, crumbled bacon, and fresh chives before serving.
π‘ Tips & Tricks
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Β·
For the creamiest texture, use Russet potatoes as they have a high starch content that breaks down beautifully.
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Β·
Always grate your own cheese from a block; pre-shredded cheese contains anti-clumping agents that can make the soup grainy.
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Β·
If the soup is too thick, stir in an extra splash of chicken broth or milk until your desired consistency is reached.
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Β·
Cook the bacon separately until extra crispy so it maintains its crunch when added to the creamy soup.
? Frequently Asked Questions
Can I use red or Yukon Gold potatoes?
How do I store and reheat leftovers?
Can I freeze this soup?
How can I make this soup even thicker?
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