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Loaded Baked Potato Soup
Melissa Hart

Loaded Baked Potato Soup

Loaded potato soup turns gluey when every potato is blended. Mash only half and leave the rest in soft cubes. Bacon, cheddar and sour cream belong at the finish, not in a six-hour simmer where the cheese separates and the bacon goes limp.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 oz bacon cut into 1/2-inch pieces
  • 3 lbs russet potatoes peeled and cut into 1/2-inch cubes
  • 1 1/2 cups diced yellow onion
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sliced scallions

Method
 

  1. Cook the bacon in a skillet for 8 minutes until crisp, drain it, and refrigerate it until the soup is nearly done.
  2. Place the potatoes, onion, garlic, broth, salt and pepper in a 6-quart crockpot.
  3. Cover and cook on low for 6 hours until the potatoes crush easily.
  4. Mash about half the potatoes in the crock, stir in the milk and sour cream, and cook on high for 20 minutes until steaming.
  5. Switch off the heat, stir in the cheddar by handfuls, and add the bacon and scallions just before serving.