Description
A warm and comforting soup that combines the rich flavors of baked potatoes with the convenience of a slow cooker.
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup sour cream
- 4 slices of bacon, cooked and crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Peel and dice the russet potatoes, onion, and minced garlic.
- In the crockpot, add the diced potatoes, onion, and minced garlic.
- Pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged.
- Add salt, black pepper, paprika, and cayenne pepper (if using). Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Use a potato masher to mash the soup slightly, leaving some chunks for texture.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is creamy.
- If the soup is too thick, add more broth or water to reach desired consistency.
- Serve hot, topped with crumbled bacon, additional cheese, and sliced green onions.
Notes
For a lighter version, reduce the cream, or substitute with a plant-based alternative. You can also customize toppings according to preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg