Description
The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use…so I combined 2 together that sounded great. It’s is the best potato soup I’ve ever had! Anyone who’s tried it cannot get enough of it.
Ingredients
- 3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
- 2 (14.5 ounce) cans chicken broth
- 1 white onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (8 ounce) package crisp cooked bacon, crumbled
- ¾ cup half-and-half
- ¾ cup shredded Cheddar cheese, plus more for garnish
- ½ cup sour cream, plus more for garnish
- 3 tablespoons minced fresh chives (Optional)
Instructions
- Combine potatoes
- chicken broth
- onion
- butter
- salt
- and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft
- 4 to 5 hours.
- Stir bacon
- half-and-half
- Cheddar cheese
- and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy
- 15 to 20 minutes more.
- Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese
- sour cream
- and chives.
Prep Time: 20 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 35 mins
Servings: 6