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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Comments

  1. Deanna says

    Can I still make this if I don’t have a slow cooker? If so what adjustments in time would I have to make? Thnks

  2. Marina says

    Such a perfect comfort soup. Actually craving some right now. I am so fortunate to be able to come over once in a while for lunch or dinner and being able to try and enjoy your amazing cooking and spend time with you and Serge. You two are so genuine I love it :)

  3. Alla says

    I just made this soup for the kiddos & it is truly amazing!!! Thank you sooo much Olya! I just added cooked corn afterwards because our kids are huge corn lovers. Love this soup!!!! Blessings :)

  4. says

    I bought the Slow Cooker Revolution by America’s Test Kitchen and love it. I have made many of the soups and stews and all have turned out very well. I haven’t made their Loaded Baked Portato soup because I have a slow cooker Potato-Leek soup that we have loved for years.
    I hope you and your family have a wonderful Christmas.

  5. Inna says

    You mentioned that you could prep this the night before and then turn it on in the morning….potatoes also? Will they turn color? Or do you add potatoes in the morning?

    • says

      Yes, add the potatoes to the soup right away, Inna. They will not turn brown, because they will be completely covered with liquid. Potatoes oxidize (turn gray/brown) when they are exposed to air.

  6. liliya says

    I Just made this soup. Sooooo good :) i tried it once in restaurant and always wanted to make my own. I made it on stove. My hubby loved it

    • says

      Lena, cheddar cheese works really well in soups like this because it melts really well and has a mild but cheesy flavor. However, you can use any cheese that melts well, like Monterey Jack, Colby, Gruyere, etc.

  7. Liliya says

    I love this soup. I made it today again and it’s soooo good. I don’t have a slow cooker so I just made it in a bigger pan. Love it

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