Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
Ingredients
- russet potatoes: 4 pound (chopped)
- carton low-sodium chicken stock: 1 piece (32 ounce)
- yellow onion: 1 piece (diced)
- ½ teaspoons salt: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- thick cut bacon: 1 pack (16 ounce pack, cut into 1/2 inch pieces)
- cheddar cheese: 1 cup (divided, shredded)
- garlic powder: 2 tsp
- heavy cream: 2 cups
- butter: 4 Tbsp
- all-purpose flour: 0.25 cup
- sour cream: 0.25 cup
- scallions: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
-
Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
-
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
-
Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
-
Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
-
Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
