Loaded Baked Potato Soup

Thick, creamy, and loaded with all the best fixings, this hearty soup is comfort in a bowl. Tender russet potatoes simmer in a rich, buttery broth until perfectly soft, then get blended with cream, cheese, and crisp bacon for that signature baked-potato flavor. Topped with scallions and a little extra cheddar, it’s the kind of cozy meal that feels like a hug on a cold day — simple, filling, and absolutely irresistible.

Ingredients

1 5lb bag of russet potatoes

1 small onion, pureed

32 ounces of chicken broth (plus more for thinning to desired consistency)

3 minced garlic cloves

1/4 cup salted butter

1 teaspoon of pepper

I cup heavy whipping cream

1 heaping cup of shredded cheddar cheese

1/4 cup of chopped scallions

1/2 pound of bacon, chopped and fried

Extra cheddar cheese for sprinkling

Equipment

CrockPot, measuring spoons, measuring cups, frying pan, immersion blender, large fork for mashing, sharp all-purpose cutting knife, potato peeler, spatula, cutting board, food processor, large ladle or spoon for stirring, strainer.

Directions

1. Rinse potatoes in a strainer, then peel them. Discard the peels, and then cut up the potatoes into bite-sized pieces.

2. Combine the first six ingredients in a large crock pot, then cover and cook on LOW for 6-8 hours.

2. Mash the mixture with a large fork until potatoes are coarsely chopped and soup is slightly thickened. For a smoother consistency, use an immersion blender.

3. Stir in heavy cream and 1 cup of cheddar cheese.

4. Chop up raw bacon into small pieces, then pan fry until cooked through.

5. Top soup with cooked bacon, scallions, and cheddar cheese.

6. Enjoy!

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