Description
A creamy and hearty slow cooker loaded baked potato soup that is perfect for cold weather and easy to prepare.
Ingredients
- 3 lbs gold potatoes, peeled and chopped
- 10 slices cooked bacon, broken into pieces
- 1 large onion, diced
- 6 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon dried parsley or 3 tablespoons fresh parsley
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 3 ½ cups shredded cheddar cheese
- 1 ⅓ cups sour cream
- ½ cup plain Greek yogurt
- 4 tablespoons cornstarch (optional for thickening)
- Green onions for serving
Instructions
- Place the chopped potatoes, bacon, onion, garlic, chicken broth, parsley, salt, garlic salt, and black pepper in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Once cooked, mash some of the potatoes with a potato masher for a creamy texture.
- Stir in the cheddar cheese, sour cream, and Greek yogurt until well combined.
- If desired, mix cornstarch with a little water and add to the soup to thicken.
- Serve hot, garnished with green onions.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Feel free to add other toppings like additional cheese or croutons.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American