Description
Hearty and comforting loaded baked potato soup made easy in your slow cooker.
Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped fresh chives
Instructions
- Place the diced potatoes and chopped onion in the slow cooker.
- Pour the chicken or vegetable broth over the vegetables.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk and heavy cream until smooth. Cook, stirring, until the mixture thickens.
- Carefully transfer the cooked potato mixture from the slow cooker to the saucepan with the cream mixture.
- Mash some of the potatoes with a potato masher or the back of a spoon to thicken the soup, leaving some chunks for texture.
- Stir in the salt and pepper.
- Stir in the shredded cheddar cheese until melted and smooth.
- Serve hot, topped with crumbled bacon and fresh chives.
Notes
- For a smoother soup, use an immersion blender to blend the soup to your desired consistency after adding the cream mixture.
- Adjust the amount of broth for your preferred soup thickness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 90mg