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.