Slow Cooker Loaded Potato Soup
Ingredients
The soup base
-
2.5
lbs
Yukon gold potatoes
-
3
cups
chicken broth or vegetable broth
-
2
cups
whole milk or low fat
-
½
cup
heavy cream or light cream
-
1
cup
sour cream
-
½
cup
extra sharp cheddar cheese
-
¼
cup
all-purpose flour
-
4
tablespoons
unsalted butter
-
1 ½
cups
sweet onion
-
2
tablespoons
garlic cloves, chopped
-
1
teaspoon
table salt
-
1
teaspoon
black pepper
-
1
teaspoon
sweet paprika
-
½
teaspoon
chili powder (optional)
The toppings
-
6
slices
bacon
-
optional
green onions
-
optional
additional shredded cheddar cheese
Instructions
- Rinse, peel, and cube the potatoes.
- Cook the bacon in the slow cooker until crispy, then remove and leave the fat.
- Add butter, onion, and garlic to the cooker and cook until tender.
- Sprinkle flour over the mixture and cook for 3-4 minutes.
- Set the cooker to low and cool slightly.
- Add potatoes, broth, milk, and cream, and stir to combine.
- Add salt, pepper, paprika, and chili powder, then stir again.
- Cover and cook on low for 4 hours until potatoes are fork-tender.
- Remove half the potatoes, puree them, and return to the cooker.
- Chop the bacon and add to the soup along with sour cream and cheese.
- Cook for an additional 15 minutes with the lid on until cheese melts.
- Garnish with cheese, bacon bits, and green onions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
435
Total fat
28g
Total carbohydrates
36g
Total protein
11g
Sodium
624mg
Cholesterol
76mg
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