Brett’s Slow Cooker Loaded Baked Potato Soup

Original recipe yields 6 servings
Ingredient Checklist

3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
2 (14.5 ounce) cans chicken broth
1 white onion, finely chopped
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package crisp cooked bacon, crumbled
¾ cup half-and-half
¾ cup shredded Cheddar cheese, plus more for garnish
½ cup sour cream, plus more for garnish
3 tablespoons minced fresh chives (Optional)

Instructions Checklist

Step 1

Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
Step 2

Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
Step 3

Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

Cook’s Notes:

You can use white or yellow onions.

Margarine can be substituted for the butter.

Light sour cream can be substituted for the full-fat version.


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