This easy slow cooker loaded potato soup tastes just like your favorite loaded baked potato, covered in cheese and bacon but in soup form.
I’m beyond thrilled that Fall is finally here so we can fully embrace warm comfort food. Pack away your bathing suits and pull out your cozy sweaters and pants. Prepare yourselves for cheese, soup, everything warm and totally in season. Let’s not forget pumpkiny because I will be very soon embracing it’s goodness full force. I can’t spend an entire month celebrating an apple a day and then forget about the 2nd best part about Fall food. I must have missed the memo that October 1st is national every blogger must post a pumpkin recipe day, but… I failed apparently. Promise I’ll have some fun stuff coming up soon though!
Last week I shared my first soup of the season: slow cooker chicken tortilla soup, to be exact. After after thinking about a creamy and chunky loaded potato soup for an entire year, it was finally time. I mean, it’s soup season so it’s just right to make this now. Otherwise, I can’t explain why it took me so long and I regret having not made it sooner. It’s ridiculously good. If you loved potatoes, you’ll love this.
It tastes just like a baked potato, loaded with cheese and bacon… but in soup form. Oh it’s so good. So so good. It had to have chunks. Forget the creamy potato soups you see everywhere. A good potato soup needs chunks, big hearty potato chunks throughout.
Yield: serves 4-6
Cook Time: 4 hours
Your favorite loaded baked potato, covered in cheese and bacon but in soup form.
7C potatoes (or roughly 6 medium)
1C yellow onion
3 cloves garlic
3C chicken stock
1 1/2 tsp salt
1 tsp ground pepper
1C heavy cream
4-6 slices thick cut bacon
Monterey Jack Cheese
Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).
Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.
Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.
When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.
May be stored chilled for up to several days.
Baked by Rachel original