Crock-Pot Loaded Potato Soup Recipe

Ingredients

• 4 pounds russet potatoes, peeled and chopped
• 1 (32 ounce) carton low-sodium chicken stock
• 1 yellow onion, diced
• 1.5 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
• 1 cup shredded Cheddar cheese, divided
• 4 tablespoons butter
• 0.25 cup all-purpose flour
• 2 cups heavy cream
• 0.25 cup sour cream
• 2 teaspoons garlic powder
• 2 tablespoons chopped scallions, or to taste

Instructions

1. In a slow cooker, combine potatoes, chicken stock, onion, salt, and pepper. Cook on High for approximately 4 hours, or until the potatoes are tender.
2. Cook bacon in a large skillet over medium-high heat, flipping occasionally, until crispy, around 10 minutes. Transfer bacon to paper towels to drain and remove most of the grease from the skillet.
3. Using an immersion blender, puree the potatoes directly in the slow cooker until smooth. Stir in 1/2 cup of Cheddar cheese and half of the cooked bacon. Set the slow cooker to Low and cook for 1 to 2 hours.
4. Melt butter in the skillet over medium-low heat. Add flour, whisking constantly until a light golden-brown paste forms, about 5 minutes. Incorporate heavy cream, sour cream, and garlic powder, whisking until thickened. Pour the mixture into the slow cooker and cook on Low for an additional hour.
5. Serve the soup in bowls and top with the remaining bacon, Cheddar cheese, sour cream, and scallions.

Nutrition

• Calories: 647 kcal
• Fat Content: 42 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 1088 mg
• Protein Content: 19 g
• Cholesterol Content: 137 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 24 g
• Unsaturated Fat Content: 0 g