Hi, I’m Elise. Today, we’re going to prepare loaded potato soup - slow cooker recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Loaded Potato Soup - Slow Cooker Recipe
Loaded Potato Soup - Slow Cooker is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Loaded Potato Soup - Slow Cooker is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have loaded potato soup - slow cooker using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Loaded Potato Soup - Slow Cooker:
- Get 8 slices
- Get 2 lb. russet or yukon gold potatoes
- Make ready 1/2 yellow onion, diced
- Prepare 3 cloves garlic, minced
- Take 4 cups unsalted chicken or vegetable broth
- Take 1 tsp. dried thyme
- Get 1/2 tsp. herbs de provence (or poultry seasoning works)
- Get 2/3 cup sour cream
- Make ready 1/2 cup heavy cream
- Get 1 cup shredded cheddar cheese (plus additional for topping)
- Make ready 1 tsp. dried chives
- Prepare To taste salt and pepper
Steps to make Loaded Potato Soup - Slow Cooker:
- In a large skillet, cook the 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 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 (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 bits and additional cheddar cheese, along with some freshly chopped chives, if you’d like. Refrigerate any leftovers.
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