Crockpot Loaded Potato Soup

Ingredients

Instructions

0 of 6 steps complete

1. 1Add the potatoes, onion, garlic, chicken broth, salt, pepper and paprika to a 6-quart slow cooker. Stir, cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are completely fork-tender.
2. 2Cook the bacon in a skillet until crisp, drain on paper towels and crumble. Reserve a spoonful of the bacon fat if you like — it adds wonderful flavor to the roux.
3. 3About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 1–2 minutes, then slowly whisk in the heavy cream and simmer 2–3 minutes until thickened.
4. 4Pour the cream mixture into the slow cooker and stir. Mash some of the potatoes against the side of the crock with a potato masher — this thickens the soup naturally while leaving plenty of hearty chunks.
5. 5Stir in the sour cream and the 2 cups of cheddar until melted and smooth. Cover and cook on HIGH for 20–30 minutes more, until hot and slightly thickened.
6. 6Taste and adjust the salt. Ladle into bowls and top each serving with extra cheddar, crumbled bacon and sliced green onions. Refrigerate leftovers within 2 hours for up to 3 days; thin with a splash of broth when reheating.