Loaded Baked Potato Soup

 

Loaded Baked Potato Soup

Rating  5.0 from 5 reviews
Prep time:  15 mins
Cook time:  4 hours
Total time:  4 hours 15 mins
Serves: 8-10
 

 

 

 

Rating  5.0 from 5 reviews
Prep time:  15 mins
Cook time:  4 hours
Total time:  4 hours 15 mins

 

 

Ingredients

• 8 slices precooked bacon, chopped
• 2 Tbsp olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1-1/2 tsp fresh minced thyme or ½ tsp dried
• 2 Tbsp all-purpose flour
• 4 cups chicken broth
• 6 medium russet potatoes, peeled and cut into ½ inch pieces
• 2 cups shredded cheddar cheese (8 oz) plus extra for serving
• ½ cup heavy cream
• Salt & pepper to taste
• 3 scallions, chopped

Instructions

1. In a skillet, cook onion, garlic and thyme in olive oil until onions are softened and lightly browned.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.
4. Stir in remaining broth and potatoes into slow cooker. Cover and cook until potatoes are tender (4-6 hours on low or 3-4 hours on high)
5. Using potato masher or mix-n-chop, mash potatoes until mostly smooth
6. Stir in cheddar cheese until melted
7. Stir in cream and let sit until heated (5 minutes)
8. Heat chopped bacon in microwave for 1 minute to crisp
9. Season soup with salt and pepper to taste and serve topped with cheese, bacon and scallions

 

 

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