This easy slow-cooker potato soup has all the good stuff you love on a potato--including bacon, cheese and scallions. Serve this loaded baked potato soup with a salad for an easy dinner--just 15 minutes of active prep time!--whenever you're in need of some serious comfort food. It would also be fun fare for a casual party. Serve it straight out of the slow cooker and set out bowls of toppings so everyone can assemble their own. You can easily make this soup vegetarian--just use vegetable broth and skip the bacon.
Ingredients
- 3 pounds small russet potatoes, peeled and chopped
- 4 cups unsalted chicken broth or vegetable broth
- 3 cloves garlic, smashed
- ½ teaspoon salt
- 1 bay leaf
- ½ cup half-and-half
- ¼ teaspoon ground pepper
- ¾ cup shredded cheddar cheese
- 6 tablespoons whole-milk plain greek yogurt
- 6 tablespoons chopped scallions
- 3 slices center-cut bacon, cooked and crumbled
Directions
- Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours. Turn off the slow cooker.
- Remove and discard the garlic and bay leaf. Add half-and-half and pepper to the potato mixture; mash using a potato masher, leaving some chunks.
- Pour half of the potato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process for 10 seconds. (Use caution when blending hot liquids.) Return the blended soup to the remaining potato mixture in the slow cooker; stir to combine. Ladle evenly into 6 bowls. Top evenly with cheese, yogurt, scallions and bacon.