Description
Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
Ingredients
- 4 pounds russet potatoes, peeled and chopped
- 1 (32 ounce) carton low-sodium chicken stock
- 1 yellow 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
Instructions
- Combine potatoes
- chicken stock
- onion
- salt
- and pepper in a slow cooker. Cook on High until potatoes are tender
- about 4 hours.
- 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.
- 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.
- 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.
- Ladle into bowls and garnish with remaining bacon
- remaining Cheddar
- sour cream
- and scallions.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Servings: 8