Your favorite loaded baked potato, covered in cheese and bacon but in soup form.
Keyword: Dinner, Potatoes, Slow cooker, Soup
4-6slicesthick 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.
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.