Slow-Cooker Loaded Potato Soup
This Slow-Cooker Loaded Baked Potato Soup is filled with cheese, ham, and bacon.
Equipment
- Slow cooker
Ingredients
- 6 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 tablespoons fresh basil or 2 teaspoons dried
- 2 tablespoons fresh parsley or 2 teaspoons dried
- 3 cups chicken broth
- 1/4 cup butter + 2 tablespoons butter
- 3 tablespoons corn strach
- 3 garlic cloves, minced
- 1 cup half & half
- 1/2 cup parmesan cheese, grated
- 2 cups cheddar cheese, shredded
- salt & pepper to taste
- 6 slices bacon cooked and crumbled
- 1 cup ham, chopped
- green onions, freesh dill, or sour cream (optional)
Instructions
- Peel, dice, and rinse potatoes well. Add potatoes to your slow cooker.Heat 2 tablespoons of butter and cook onions on medium for 5 minutes. Turn heat to low and add garlic, cook for 2 minutes.Add basil, parsley, chicken broth, 1/4 cup butter, garlic, and onions.Cover and cook on LOW for 5- 6 hours or HIGH for 4 – 5 hours.Using a potato masher, mash potatoes until smooth and slightly chunky. The soup will be thin. Add ham, 1/2 & 1/2, and cheeses to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.Cook, drain, and crumble bacon.Remove one cup of soup and combine with 3 tablespoons of corn starch. stir until fully combined. Add the “corn starch slurry” to the soup and stir well. The mixture should be thick. If you want a thicker soup, remove 1 cup of soup and 1 tablespoon of corn starch until desired consistency is reached. If the soup is too thick, add a bit of milk until desired consistency is reached.Top with bacon and garnish with cheese, green onions, sour cream, or dill, if desired.
