Slow Cooker Loaded Potato Soup
Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
russet potatoes, peeled and chopped
4
pounds
low-sodium chicken stock
1
(32 ounce) carton
yellow onion, diced
1
salt
1 ½
teaspoons
ground black pepper
1 ½
teaspoons
thick cut bacon, cut into 1/2-inch pieces
1
(16 ounce) package
shredded Cheddar cheese, divided
1
cup
garlic powder
2
teaspoons
heavy cream
2
cups
butter
4
tablespoons
all-purpose flour
¼
cup
sour cream
¼
cup
chopped scallions, or to taste
2
tablespoons
 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.
