Slow Cooker Baked Potato Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
- 1 large onion chopped
- 1/2 cup sour cream
- 4 cups chicken broth
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded cheddar cheese
- 1 pound bacon chopped
- 3 tablespoons flour
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 5 cloves garlic minced
- 6-8 potatoes, peeled and cubed (i usually use russets but have also used red potatoes or yukon golds and they are equally delicious)
- 1/2 - 1 teaspoon sea salt
- chives or green onions (for garnish optional)
- Carbohydrate 59.6359396234505 g
- Cholesterol 4380.7953117323 mg
- Fat 1063.3744084848 g
- Fiber 3.23575005722046 g
- Protein 1037.4899649237 g
- Saturated Fat 355.407697390341 g
- Serving Size 1 1 recipe (5964g)
- Sodium 8919.65310882537 mg
- Sugar 56.4001895662301 g
- Trans Fat 91.6003354294307 g
- Calories 14207 calories
In a large skillet, cook the bacon until crispy, then remove it from the pan and set aside.Cook the onion in the bacon fat until soft. Add the garlic and thyme, and sauté for an additional 1-2 minutes.Add the flour, stir and brown for several minutes, then add in 2 cups broth and gently stir until thickened.Add this thickened gravy mixture to the slow cooker, along with the potatoes and rest of the broth.Cook 5-6 hours on low, or until the potatoes are soft.minutes before serving, add 1.5 cups cheese, the sour cream, and the heavy cream to the slow cooker. Using a potato masher or immersion blender, mash the potato chunks to make a smoother consistency. (I still like to leave some chunks in there, though)Heat through, then serve. Top with bacon bits, the remaining cheese, and chives, if desired.
