This delicious comfort soup is a real-food, slow-cooker dump meal! You can set it up in 10 minutes and then forget it till dinner time. The cheese and milk at the end needs a few minutes to melt, but in that time you can make a salad and set the table.
Loaded Baked Potato Soup (Slow Cooker)
An easy, real-food , comfort soup that will please the whole family!
Equipment
- Slow Cooker
Ingredients
- 3 slices cooked bacon, crumbled
- 1 T. butter
- 1 medium onion, chopped
- 3 cloves garlic, crushed or minced
- 3 cups vegetable or chicken broth
- 1 T. tapioca flour (optional, for thickening)
- 7-8 medium white potatoes, peeled and quartered
- 1 1/2 t. salt
- 1/4 t. black pepper (or more to taste)
- 1 cup whole milk
- 2 cups cheddar cheese, freshly grated
Optional Toppings
- 1/4 cup green onions, chopped
- 1/4 cup cheddar cheese, freshly grated
- 3 slices cooked bacon, crumbled
Instructions
- Place 6 slices bacon on a paper-towel lined paper plate and cover with a paper towel. Microwave on high for 1 minute. Let cool. (Or use pre-cooked bacon.)
- Melt butter in a saute pan. Add onion and saute for 4 to 5 minutes, stirring often until lightly browned. Add garlic and saute for 1 more minute. Remove from heat.
- Peel and then cut potatoes into quarters.
- Combine the following in slow cooker: 3 crumbled slices of cooked bacon, cooked onion/garlic mixture, broth, tapioca flour (if using), potatoes, salt and pepper. Stir and cook on low for 6 to 7 hours, or until potatoes are very soft.
- Add milk and shredded cheese and continue on low for 30 minutes. Stir, serve into bowls and add toppings.