first class slow cooker potato soup vest

slow cooker potato soup

yummy
Popular Recipes

Slow Cooker Potato Soup

If you thought loaded baked potatoes were comforting, just wait until you try this soup version! It's creamy, hearty, and finished with some seriously fun baked potato toppings.

Ingredients

  • 6 slices bacon, chopped
  • 2 lb. russet potatoes, peeled and cubed
  • 3 celery stalks, sliced
  • 1 large leek, cleaned and chopped
  • 3 garlic cloves, finely chopped
  • 4 c. chicken stock
  • 1 tsp. kosher salt
  • 6 sprigs of fresh thyme
  • 1/2 tsp. ground black pepper
  • 3/4 c. sour cream, plus more for garnish
  • Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

Direction

  1. Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
  2. Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard.
  3. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.