Slow Cooker Baked Potato Soup
Serves 610 mins prep420 mins cook
Creamy, comforting and perfect for a chilly day, this Slow Cooker Potato Soup recipe is loaded with flavor! Made with your favorite potatoes, onions, garlic and finished with cream cheese, sour cream and your favorite baked potato toppings, this slow cooker soup recipe is easy to make and great for any night of the week.
0 servings
What you need
tbsp bacon fat, leftover from bacon
cup onion, about [adjustable]½ medium[/adjustable] onion
tbsp garlic
cup chicken stock, unsalted if possible
oz cream cheese
cup sour cream
salt & pepper, to taste
chive, chopped
Instructions
0 Cook the bacon. Throw [adjustable]1-2[/adjustable] strips of bacon in a skillet. When crisp, remove them from the pan and save for later in the fridge. (You can reheat these in the microwave for 20-30 seconds until warm for garnish.) Save the grease. 1 Add the onion and garlic to the skillet with the bacon grease. Cook until soft and fragrant, about 5-7 minutes. Scoop into the slow cooker. 2 Scrub and chop the potatoes into 1-2” pieces. (The smaller the bites, the quicker they’ll be cooked through.) 3 Place the chopped potatoes in the slow cooker, and pour in the stock. 4 Place the lid on the slow cooker, and cook on low for 7-8 hours. If you need your soup done faster, cook on high for 4-5 hours. 5 Thirty minutes before serving, add the cream cheese and sour cream. Let them melt into the soup. Do not do this early or they will curdle. 6 Blend in a regular-sized blender or with an immersion blender until smooth. 7 Serve with your favorite toppings, and enjoy immediately!View original recipe
