Ingredients

• 8 slices thick-cut smoked bacon, diced
• 2 medium yellow onions, finely chopped
• 4 garlic cloves, finely chopped
• ½ teaspoon crushed thyme leaves
• 5 cups low-sodium chicken stock
• 2¾ pounds red potatoes, peeled and cut into ½-inch rounds
• Salt and ground black pepper, to taste
• 8 ounces extra-sharp white cheddar, coarsely grated (about 2 cups)
• 1¼ cups heavy whipping cream
• 3 tablespoons finely snipped chives
• Sour cream, for serving

Things to Note Before Cooking

The simplest way to puree this soup is with an immersion blender. If you’re using a regular blender, let the soup cool for a few minutes before blending.

When blending in batches, hold the lid in place with a dish towel to avoid spills.

Choose larger potatoes to minimize peeling time.

Cooking the Bacon

In a large saucepan, cook the bacon over medium heat until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and refrigerate until the soup is ready.

Pour off all but 2 tablespoons of the bacon fat from the pot.

Sautéing the Aromatics

Add the onions to the remaining fat in the pot and cook until softened and lightly browned, about 7 to 9 minutes. Stir in the garlic and thyme, cooking until fragrant, about 30 seconds. Pour in the stock, scraping up any browned bits, and bring the mixture to a boil over high heat.

Building the Soup in the Slow Cooker

Place the potatoes and 1½ teaspoons of salt in the slow cooker. Pour the hot broth mixture over the potatoes and stir to combine. Cover and cook on high for 5 to 6 hours or on low for 6 to 7 hours until the potatoes are tender.

Blending and Finishing the Soup

Use an immersion blender to puree the soup until smooth, about 1 minute. Alternatively, puree the soup in batches using a standard blender, then transfer it back to a Dutch oven and keep warm over low heat.

Whisk in the cheddar until melted, followed by the cream, chives, and 1 teaspoon of pepper. Season with salt to taste.

Reheating the Bacon and Serving

Microwave the bacon until hot and crispy, about 30 seconds. Serve the soup garnished with the bacon and a dollop of sour cream.

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Slow Cooker Loaded Baked Potato Soup

Velvety spoonfuls of creamy, cheddar-infused broth, punctuated by smoky bacon, fragrant thyme, and tender potato chunks, with a hint of garlic.

Ingredients

• ▢ 8 slices thick-cut smoked bacon diced
• ▢ 2 medium yellow onions finely chopped
• ▢ 4 garlic cloves finely chopped
• ▢ ½ teaspoon crushed thyme leaves
• ▢ 5 cups low-sodium chicken stock
• ▢ 2¾ pounds red potatoes peeled and cut into ½-inch rounds
• ▢ Salt and ground black pepper to taste
• ▢ 8 ounces extra-sharp white cheddar coarsely grated (about 2 cups)
• ▢ 1¼ cups heavy whipping cream
• ▢ 3 tablespoons finely snipped chives
• ▢ Sour cream for serving

Instructions

• Cook bacon in a large saucepan over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate; refrigerate until the soup is ready. Pour off all but 2 tablespoons of bacon fat from the pot.
• Add onions to the pot and cook until softened and lightly browned, about 7-9 minutes. Stir in garlic and thyme; cook until fragrant, about 30 seconds. Pour in the stock, scrape up any browned bits, and bring to a boil over high heat.
• Place potatoes and 1½ teaspoons salt in the slow cooker. Pour the hot broth mixture over the potatoes and stir to combine. Cover and cook on high for 5-6 hours or on low for 6-7 hours until potatoes are tender.
• Use an immersion blender to puree the soup until smooth, about 1 minute. Alternatively, puree the soup in batches using a standard blender, then transfer back to the pot and keep warm over low heat. Whisk in the cheddar until melted. Add cream, chives, and 1 teaspoon of pepper. Season with salt to taste.
• Microwave the bacon until hot and crispy, about 30 seconds. Serve the soup garnished with bacon and a dollop of sour cream.