Loaded Baked Potato Soup

Loaded Baked Potato Soup-1-15I have been on a quest to find GREAT tasting recipes for the slow cooker. I love having the option of an appliance doing my cooking for me, especially during a busy day or when I’m sleeping between night shifts.

I got this recipe from America’s Test Kitchen, Slow Cooker Revolution, and I am so pleased with it. The prep work took only a few minutes and when we stepped through the door on a gloomy Sunday afternoon after church, we were welcomed with the warm and comforting aroma of simmering potato soup. Potatoes, bacon, onions, thyme and cheese – doesn’t the ingredient list already make your mouth water? This soup is very savory and comforting while still remaining feather-light.

Yields: 6-8 servings

Ingredients:

8 slices of bacon

1 onion, minced

2 garlic cloves

1 sprig of thyme

2 Tablespoons flour

4 cups chicken broth

3 pounds (about 6 medium) russet potatoes, peeled

1-2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving

1/2 cup heavy cream

salt, pepper

chives, for garnishing

Instructions:

Loaded Baked Potato Soup-1-27Cut the bacon into small pieces, lardons. Cook over medium heat until golden and crisp. Set aside on a paper towel to drain and then store in a small container. You will use it later to garnish the soup. Loaded Baked Potato Soup-1-25Drain all but 1 -2 Tablespoons of bacon grease. Add the onion, garlic and thyme, season with 1/4 teaspoon of salt and cook over medium heat until soft and slightly golden. Loaded Baked Potato Soup-1-26Add the flour and cook for about 1 min.

Loaded Baked Potato Soup-1-24

Add about 1 cup of broth and whisk to combine until the liquid is thickened. If you’re using a nonstick skillet, use a wooden spoon or a plastic whisk. You can use a regular whisk on a stainless steel or cast iron skillet.
Loaded Baked Potato Soup-1-23Add the remaining broth (or as much as will fit in your skillet) and bring to a boil.  Pour it all into the slow cooker.

Loaded Baked Potato Soup-1-22Cut the potatoes into 1/2 inch cubes.

Loaded Baked Potato Soup-1-21Add the potatoes to the thickened broth into the slow cooker. Cover and cook for 4-6 hours on low. Loaded Baked Potato Soup-1-20

Loaded Baked Potato Soup-1-19Remove 2 cups of cooked potatoes and some of the liquid and mash with a potato masher. Loaded Baked Potato Soup-1-18Add to the soup along with the cream and the shredded cheese. The recipe calls for 2 cups (8 oz) of cheese; I thought it was too much and used half the amount and it was perfect. Use as much as you like.  Loaded Baked Potato Soup-1-17Discard the thyme sprigs. Heat up the reserved bacon in the microwave or in a skillet until warm.

Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.Loaded Baked Potato Soup-1-15

Loaded Baked Potato Soup-1-14

Loaded Baked Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 8 slices of bacon
  • 1 onion, minced
  • 2 garlic cloves
  • 1 sprig of thyme
  • 2 Tablespoons flour
  • 4 cups chicken broth
  • 3 pounds (about 6 medium) russet potatoes, peeled
  • 1-2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving
  • ½ cup heavy cream
  • salt, pepper
  • chives, for garnishing
Instructions
  1. Cut the bacon into small pieces, lardons. Cook over medium heat until golden and crisp.
  2. Set aside on a paper towel to drain and then store in a small container. You will use it later to garnish the soup. Drain all but 1 -2 Tablespoons of bacon grease.
  3. Add the onion, garlic and thyme, season with ¼ teaspoon of salt and cook over medium heat until soft and slightly golden.
  4. Add the flour and cook for about 1 min.
  5. Add about 1 cup of broth and whisk to combine until the liquid is thickened. If you're using a nonstick skillet, use a wooden spoon or a plastic whisk. You can use a regular whisk on a stainless steel or cast iron skillet.
  6. Add the remaining broth (or as much as will fit in your skillet) and bring to a boil. Pour it all into the slow cooker.
  7. Cut the potatoes into ½ inch cubes. Add the potatoes to the thickened broth into the slow cooker. Cover and cook for 4-6 hours on low.
  8. Remove 2 cups of cooked potatoes and some of the liquid and mash with a potato masher. Add to the soup along with the cream and the shredded cheese.
  9. Discard the thyme sprigs.
  10. Heat up the reserved bacon in the microwave or in a skillet until warm.
  11. Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.

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