Name: Brett's Slow Cooker Loaded Baked Potato Soup recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

544.2 calories carbohydrate: 39.7 g cholesterol: 89.1 mg fat: 32.4 g fiber: 3.9 g protein: 24 g saturatedFat: 15.3 g servingSize: - sodium: 1990.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

6 servings

Recipe Note

The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.

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