Good morning here we will give you a recipe loaded potato soup - slow cooker which is delicious The way making it is very easy. You just need to be careful to get results from loaded potato soup - slow cooker which has aroma and taste that able evoke our tastes.

So that the result of loaded potato soup - slow cooker, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare loaded potato soup - slow cooker delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required for make

1. Use 8 slices bacon
2. Prepare 2 lb. russet or yukon gold potatoes
3. Prepare 1/2 yellow onion, diced
4. Take 3 cloves garlic, minced
5. Prepare 4 cups unsalted chicken or vegetable broth
6. Prepare 1 tsp. dried thyme
7. Take 1/2 tsp. herbs de provence (or poultry seasoning works)
8. Prepare 2/3 cup sour cream
9. Prepare 1/2 cup heavy cream
10. Prepare 1 cup shredded cheddar cheese (plus additional for topping)
11. Prepare 1 tsp. dried chives
12. Take To taste salt and pepper

Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Along with blending the potatoes, this will help thicken the soup and make it ultra creamy. Step-by-Step Directions Step One - Peel and dice the potatoes, add them to the crockpot. Add the onion, whole garlic, and black pepper.

Instructions to make Loaded Potato Soup - Slow Cooker:

1. 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.
2. 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.
3. 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.
4. Place the lid back on for an additional 15-20 minutes, until everything is heated through.
5. 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.
6. Done and ready to serve!

Step Two - Pour over chicken broth. Add potatoes, diced onions and chicken broth to your slow cooker. Whisk in flour and cook until bubbly. Slowly add heavy cream, sour cream. Add this to the soup and stir.

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