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The ingredients needed to prepare Loaded Potato Soup - Slow Cooker:
- Take 8 slices bacon
- Provide 2 lb. russet or yukon gold potatoes
- Use 1/2 yellow onion, diced
- Get 3 cloves garlic, minced
- Get 4 cups unsalted chicken or vegetable broth
- Use 1 tsp. dried thyme
- Prepare 1/2 tsp. herbs de provence (or poultry seasoning works)
- Use 2/3 cup sour cream
- Prepare 1/2 cup heavy cream
- Use 1 cup shredded cheddar cheese (plus additional for topping)
- Use 1 tsp. dried chives
- Prepare To taste salt and pepper
Steps to make Loaded Potato Soup - Slow Cooker:
- In a large skillet, cook the bacon over med-high heat for 5-7 minutes, until browned and crispy (Or you can bake in the oven @ 400°F for about 12-15 minutes). Then remove the bacon with some tongs onto a towel lined plate and set it aside. Once it's cooled, roughly chop it.
- Peel and roughly chop the potatoes. Place them into a greased slow cooker along with half of the drained bacon (save the rest for topping the finished soup with), broth, onion, garlic, thyme and herbs. Give it all a good stir, then place the lid on and cook on low heat for 6-7 hours, until the potatoes are tender.
- Once tender, use a masher to just roughly mash some of the potatoes, until it reaches your desired consistency. Then stir in the sour cream, heavy cream, dried chives and the 1 cup cheddar cheese. Season it to taste with salt and pepper.
- Place the lid back on for an additional 15-20 minutes, until everything is heated through.
- Serve immediately, topped with the reserved bacon bits and additional cheddar cheese, along with some freshly chopped chives, if you'd like. Refrigerate any leftovers.
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