Slow Cooker Loaded Potato Soup

Recipe by Catherine Pla

Serves 6-8

Slow Cooker Loaded Potato Soup

If you love baked potatoes, this soup is for you. It tastes like a baked potato with all the fixin’s and it’s just the ticket on a cold, winter night. Prep it in the morning, and you’ll have a wonderful dinner ready for you. If you want extra nutrition, add some steamed broccoli florets when you stir in the cheese.

• 6 large baking potatoes, peeled and diced

• 8 slices bacon

• 1 large onion, chopped

• 3 garlic cloves, chopped

• 1 bay leaf

• 1 sprig of fresh thyme

• 2 t kosher salt

• 1⁄2 t black pepper

• 4 c chicken broth

• 1⁄2 c half and half or heavy cream

• 1 1⁄2 c shredded sharp cheddar cheese, plus more for garnish

• 4 T chopped chives or scallions, divided

• Sour cream for garnish

Cook the bacon in a skillet over medium heat. Alternatively, you can sauté in your slow-cooker, using the sauté setting to brown the bacon. Remove bacon and all but 1 tablespoon of fat from the pan. Set the bacon aside for garnishing the soup later. Add the chopped onion to the bacon fat and cook until softened. Add garlic and cook 1 minute more.

Transfer mixture to the slow-cooker, if it’s not there already. Add potatoes, bay leaf, thyme sprig, salt, pepper and chicken broth to the cooker, cover, and cook on low for 8 hours or high for 4 hours.

After desired cooking time has elapsed, stir in cream and cheese. Remove bay leaf and thyme sprig. Use an immersion blender to purée the soup until creamy. Stir in 2 tablespoons chopped chives or scallions. Adjust seasoning, adding more salt and pepper if necessary.

Top with sour cream, crumbled bacon, cheese and chopped chives or scallions.