Cozy Comfort: Slow Cooker Loaded Potato Soup
Imagine coming home on a chilly evening to the inviting aroma of a delicious soup simmering away in your slow cooker. As you step through the door, a sense of warmth envelops you, wrapping you in the cozy embrace of home. That’s the magic of Slow Cooker Loaded Potato Soup—it’s not just a meal; it’s a comforting experience that brings people together.
This soup is the perfect antidote for those dreary days when you crave something hearty and satisfying. Picture a bowl filled with creamy potato goodness, topped with crispy bacon, sharp cheddar cheese, and a dollop of tangy sour cream. It’s a delightful combination of textures and flavors that will make your taste buds sing. The velvety soup, coupled with the crunch of bacon and the rich flavor of cheese, creates a symphony of comfort that is hard to resist.
One of the best parts of this recipe is its simplicity. With just a bit of prep work, you can toss everything into your slow cooker and let it do the magic while you go about your day. This means more time for yourself, whether it’s spending time with family, catching up on a good book, or simply relaxing. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and savory dish that will leave you feeling content and satisfied.
Ingredients
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 quarts chicken broth
- 1 tsp salt
- Dash of black pepper
- ½ cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- 8 slices cooked bacon, crumbled
- ¼ cup chives, minced
Optional Toppings:
- Extra bacon pieces
- Additional shredded cheese
- Chopped chives
Instructions
- Prep the Vegetables: Start by peeling and dicing the russet potatoes into small, even pieces. Finely chop the onion and mince the garlic.
- Cook the Bacon: In a large pan, crisp the bacon until golden. Drain on paper towels and crumble into pieces. You can prepare the bacon in advance if you prefer.
- Combine in Slow Cooker: Add the diced potatoes, garlic, onion, chicken broth, salt, and pepper to the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend for Texture: Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, blend half the soup in a regular blender and return it to the slow cooker.
- Add Creaminess: Stir in the sour cream, shredded cheddar cheese, and heavy cream. Mix until the cheese melts and the soup thickens. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheese, and chives.
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