Samantha Nicole Start this Slow Cooker Loaded Potato Soup int he morning and by the time you walk through the door after work, you’ll have a hot dinner ready to go. Slow Cooker Loaded Potato Soup combines all the elements of a loaded baked potato — butter, bacon, cheese, and chives — in a comforting format made for curling up on the couch on a cold day. Load it with toppings to your heart’s desire.
Ingredients
For the soup:
- 5 pounds russet or white potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 5 (14.5-ounce) cans chicken broth
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 (8-ounce) packages cream cheese, softened and cubed
- 1 cup half-and-half
- 1/4 cup butter, cubed
Optional toppings:
- 1 pound bacon strips, cooked and crumbled
- 3/4 cup sharp cheddar cheese, shredded
- 1/4 cup chives, minced
Directions
Step 1 -Place the potatoes and the onions in a 6-quart slow cooker.
Step 2 -Add in the broth, the garlic, the salt, and the pepper.
Step 3 -Cook, covered, on low until the potatoes are tender, about 8-10 hours.
Step 4 -Once tender, mash the potatoes to desired consistency.
Step 5 -Stir in the cream cheese, the half-and-half, and the butter.
Step 6 -Cook, covered, until heated through, about 15 minutes.
Step 7 -Just before serving, whisk the soup to combine.
Step 8 -Serve topped with the bacon, the cheese, and the chives.
