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Slow Cooker Loaded Baked Potato Soup

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A creamy and hearty soup that’s perfect for chilly days, loaded with potatoes, savory protein, and topped with cheese and sour cream.

Ingredients

Scale
  • 4–6 medium-sized potatoes (russet or Yukon gold)
  • 1–2 cups diced bacon, ham, or cooked chicken
  • 1 onion, diced
  • 2–3 cloves garlic, minced
  • 3–4 green onions, chopped
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1–2 cups shredded cheddar cheese
  • Chives or additional green onions for garnish

Instructions

  1. Prep the potatoes: Start by washing and peeling your potatoes. Then, chop them into bite-sized cubes.
  2. Sauté the veggies (optional): In a skillet, add a dash of olive oil over medium heat, throw in the diced onions, and minced garlic, and sauté for about 3-5 minutes until soft and fragrant.
  3. Load the slow cooker: Toss the potatoes into the slow cooker along with the cooked bacon (or protein of choice), sautéed onions, garlic, thyme, and broth. Stir everything together.
  4. Set and forget: Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours.
  5. Finish with creaminess: Once the cooking time is up, mash some of the potatoes with a fork. Stir in the sour cream and shredded cheese while it’s nice and hot.
  6. Season to taste: Adjust your seasonings as needed and serve with the toppings.
  7. Serve it up: Ladle the soup into bowls and top with chopped chives or green onions, additional cheese, and a dollop of sour cream.

Notes

Add a pinch of cayenne for a little heat, if desired. This soup can be made vegan by substituting certain ingredients.

Nutrition

Keywords: slow cooker, baked potato soup, comfort food, creamy soup

Find it online: https://rusticflavor.com/slow-cooker-loaded-baked-potato-soup/

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