Loaded Potato Soup - Slow Cooker

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, loaded potato soup - slow cooker. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Loaded Potato Soup - Slow Cooker is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Loaded Potato Soup - Slow Cooker is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have loaded potato soup - slow cooker using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Potato Soup - Slow Cooker:
  1. Prepare 8 slices bacon
  2. Take 2 lb. russet or yukon gold potatoes
  3. Make ready 1⁄2 yellow onion, diced
  4. Get 3 cloves garlic, minced
  5. Prepare 4 cups unsalted chicken or vegetable broth
  6. Take 1 tsp. dried thyme
  7. Get 1⁄2 tsp. herbs de provence (or poultry seasoning works)
  8. Take 2⁄3 cup sour cream
  9. Get 1⁄2 cup heavy cream
  10. Prepare 1 cup shredded cheddar cheese (plus additional for topping)
  11. Make ready 1 tsp. dried chives
  12. Make ready To taste salt and pepper

In a medium saucepan, melt butter over medium heat. Instructions Add potatoes, diced onions and chicken broth to your slow cooker. Place potatoes in the slow cooker. Add onion, celery, garlic, parsley, and bacon and stir until well combined.

Instructions to make Loaded Potato Soup - Slow Cooker:
  1. In a large skillet, cook the bacon over med-high heat for 5-7 minutes, until browned and crispy (Or you can bake in the oven @ 400°F for about 12-15 minutes). Then remove the bacon with some tongs onto a towel lined plate and set it aside. Once it's cooled, roughly chop it.
  2. Peel and roughly chop the potatoes. Place them into a greased slow cooker along with half of the drained bacon (save the rest for topping the finished soup with), broth, onion, garlic, thyme and herbs. Give it all a good stir, then place the lid on and cook on low heat for 6-7 hours, until the potatoes are tender.
  3. Once tender, use a masher to just roughly mash some of the potatoes, until it reaches your desired consistency. Then stir in the sour cream, heavy cream, dried chives and the 1 cup cheddar cheese. Season it to taste with salt and pepper.
  4. Place the lid back on for an additional 15-20 minutes, until everything is heated through.
  5. Serve immediately, topped with the reserved bacon bits and additional cheddar cheese, along with some freshly chopped chives, if you'd like. Refrigerate any leftovers.

Place potatoes in the slow cooker. Add onion, celery, garlic, parsley, and bacon and stir until well combined. Add the chicken stock (and more if necessary) so that the top of the potatoes are submerged in the liquid. Directions Line a slow cooker with foil and spray with cooking spray. Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.

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