Recipe of Homemade Loaded Potato Soup - Slow Cooker
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Loaded Potato Soup - Slow Cooker. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Loaded Potato Soup - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Loaded Potato Soup - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Loaded Potato Soup - Slow Cooker is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Loaded Potato Soup - Slow Cooker using 12 ingredients and 5 steps. Here is how you can achieve that.
This is super covenient comfort food. All it takes is a little bit of prep time, then the slow cooker does the rest for you. This soup comes out thick and creamy, even without making a roux for it. This has become my preferred way to make potato soup. Recipe adapted from : Damndelicious.com
Ingredients and spices that need to be Prepare to make Loaded Potato Soup - Slow Cooker:
- 8 slices bacon
- 2 lb. russet or yukon gold potatoes
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups unsalted chicken or vegetable broth
- 1 tsp. dried thyme
- 1/2 tsp. herbs de provence (or poultry seasoning works)
- 2/3 cup sour cream
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese (plus additional for topping)
- 1 tsp. dried chives
- To taste salt and pepper
Instructions to make Loaded Potato Soup - Slow Cooker
- In a large skillet, cook the bacon over med-high heat for 5-7 minutes, until browned and crispy (Or you can bake in the oven @ 400°F for about 12-15 minutes). Then remove the bacon with some tongs onto a towel lined plate and set it aside. Once it's cooled, roughly chop it.
- Peel and roughly chop the potatoes. Place them into a greased slow cooker along with half of the drained bacon (save the rest for topping the finished soup with), broth, onion, garlic, thyme and herbs. Give it all a good stir, then place the lid on and cook on low heat for 6-7 hours, until the potatoes are tender.
- Once tender, use a masher to just roughly mash some of the potatoes, until it reaches your desired consistency. Then stir in the sour cream, heavy cream, dried chives and the 1 cup cheddar cheese. Season it to taste with salt and pepper.
- Place the lid back on for an additional 15-20 minutes, until everything is heated through.
- Serve immediately, topped with the reserved bacon bits and additional cheddar cheese, along with some freshly chopped chives, if you'd like. Refrigerate any leftovers.
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