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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Loaded Baked Potato Soup

  • Author: America's Test Kitchen
  • Prep Time: 7 mins
  • Cook Time: 6 hours 10 mins
  • Total Time: 6 hours 17 mins
  • Yield: 6-8 1x
  • Category: Soups

Ingredients

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

 

21 Comments

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.