Your favorite loaded baked potato, covered in cheese and bacon but in soup form.
Prep Time10mins
Cook Time4hrs
Total Time4hrs10mins
Course: Soup
Cuisine: American
Keyword: Dinner, Potatoes, Slow cooker, Soup
Servings: 6
Ingredients
7Cpotatoes
1Cyellow onionchopped
3clovesgarlicminced
3Cchicken stock
1 1/2tspsalt
1tspground pepper
1Cheavy cream
4-6slicesthick cut bacon
Monterey Jack Cheese
Instructions
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.
When initial cook time is up, 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.