Slow Cooker Loaded Potato Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
8 servings
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Course
Soup
Slow Cooker Loaded Potato Soup
Description
The recipe starts by crisping diced bacon for smoky flavor and texture. Peeled and chopped russet potatoes are cooked in a slow cooker alongside chicken stock, onion, minced garlic, fresh thyme sprigs, butter, and the cooked bacon. The slow cooking process softens the potatoes thoroughly, infusing the broth with the flavor of herbs and aromatics. Once tender, the potatoes are mashed to create a creamy base with some texture remaining.
Cheddar cheese, sour cream, and heavy cream are stirred in to enrich the soup and add a smooth, velvety finish. The seasoning is adjusted with kosher salt and freshly ground black pepper to taste. The soup is then kept warm in the slow cooker until serving, allowing flavors to blend further. If needed, additional chicken stock can be added to adjust consistency.
This soup can be served as a main or a hearty starter, with its rich, cheesy, and smoky profile complementing crusty bread or fresh salads. The slow cooker method allows for convenient preparation ahead of time.
Ingredients
- 4 lices Bacon diced
- 2 pounds russet potato peeled and chopped
- 3 cups chicken stock
- ½ onion chopped
- 3 cloves garlic minced
- 2 prigs thyme fresh
- 1 tablespoon butter unsalted
- 1 cup cheddar cheese shredded
- ⅔ cup sour cream
- ½ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
- Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
- Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately.
User Reviews
Overall Rating
4.9
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