Slow Cooker Loaded Potato Soup

By lorik

The easiest way to puree this soup is with an immersion blender. Our favorite model is the KitchenAid 3-Speed hand Blender. If using a standard blender, let the soup cool for 5 minutes before pureeing. Puree in batches, holding lid in place with a dish towel. Buy large potatoes so there are fewer to peel.

Ingredients

• 8 slices bacon, chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 5 1/2 cups chicken broth
• 3 pounds Red Bliss potatoes, peeled and sliced 1/2 inch thick
• Salt and pepper
• 8 ounces white sharp cheddar cheese, shredded (2 cups)
• 1 cup heavy cream
• 1/4 cup minced fresh chives
• Sour cream

Preparation

Step 1

1. Cook bacon in large saucepan over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and refrigerate until soup is ready. Pour off all but 2 tablespoons fat from pot.

2. Add onions to fat in pot and cook until softened and lightly browned, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, scraping up any browned bits, and bring to boil over high heat.

3. Combine potatoes and 1 1/2 teaspoons salt in slow cooker. Pour hot broth mixture over potatoes; stir to combine. Cover and cook until potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.

4. Puree soup with immersion blender until smooth, about 1 minute. (Alternatively, puree soup in batches in blender until smooth; transfer to Dutch oven and keep warm over low heat.) Whisk cheddar into soup until melted. Whisk in cream, chives, and 1 teaspoon pepper. Season with salt to taste.

5. Microwave bacon until hot and crispy, about 30 seconds. Serve soup, garnished with bacon and sour cream.