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Slow-Cooker Loaded Potato Soup

This Slow-Cooker Loaded Baked Potato Soup is filled with cheese, ham, and bacon.
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Prep Time 15 mins
Course Main Course
Cuisine American
Servings 8

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.