Slow Cooker Loaded Baked Potato Soup

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 ½ cups shredded cheddar cheese
• 1 cup sour cream
• 1 ½ cups milk or half-and-half
• 6 slices bacon, cooked and crumbled
• 3 tablespoons butter
• Optional toppings: sliced green onions, extra cheese, extra bacon, sour cream

Instructions

1. Add to Slow Cooker:
   In your slow cooker, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Cover and cook on low for 7–8 hours or high for 4–5 hours, until potatoes are tender.
2. Mash or Blend:
   Use a potato masher for a chunky texture, or an immersion blender for a smoother soup—whatever you prefer!
3. Make It Creamy:
   Stir in the butter, shredded cheese, milk (or half-and-half), and sour cream. Mix until fully melted and smooth.
4. Add the Bacon:
   Stir in most of the crumbled bacon (save a little for topping if you like).
5. Serve and Garnish:
   Ladle into bowls and top with green onions, more cheese, and the reserved bacon for that full baked potato experience.

Note:

• For extra richness, use heavy cream instead of milk.
• You can prep everything the night before and refrigerate the crock—just start it in the morning!
• This soup thickens as it cools, making it even better the next day.

Enjoy!