Description
A rich, comforting slow-cooker soup that combines the flavors of a loaded baked potato into one easy-to-serve bowl.
Ingredients
Scale
- 4 lbs Russet potatoes, peeled and cubed
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup cooked bacon bits
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Add cubed potatoes and diced onions to the crockpot.
- Pour in chicken broth and add butter, salt, and pepper.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Mash about 1/3 of the potatoes directly in the pot.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Serve hot, topped with a dollop of sour cream, bacon bits, and chives.