Slow-Cooker Loaded Baked Potato Soup
Hearty potato soup loaded with bacon, cheese, chives, and sour cream should be a winner. ￼￼￼￼￼￼But to get it right in the slow cooker, we had to rethink the potato.
Why This Recipe Works
To achieve the ideal creamy and silky smooth texture we were looking for, we ditched the typical russet potato, and turned to less starchy red potatoes. For the base of the soup, we cooked bacon until crispy (reserving it for garnishing the soup) and then sautéed onion and garlic in 2 tablespoons of bacon fat. We added chicken broth, brought it to a simmer, and poured the flavorful broth mixture over the potatoes in the slow cooker. We cooked the soup between 5 and 6 hours on high and then pureed the soup with an immersion blender. To “load” our baked potato soup, we whisked sharp cheddar cheese into the hot soup until it was fully melted and then added heavy cream for richness. Garnished with fresh chives, sour cream, and crispy bacon, this soup finally had all the appeal of a loaded baked potato, in a bowl.
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