Loaded Baked Potato Soup - Taste of the South

By MarieR

Ingredients

• 3 3 1-inch pounds baking potatoes, peeled and cut into 1-inch cubes
• 3 3 3 cups chicken broth
• 2 2 2 cups water, divided
• 1/2 1/2 1/2 cup chopped yellow onion
• 2 2 2 teaspoons kosher salt
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1/2 1/2 1/2 teaspoon garlic powder
• 1 1 1 cup heavy whipping cream, warmed
• Garnish: crumbled cooked bacon, chopped, fresh dill, shredded Cheddar cheese, ground black pepper

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

In a 5- to 6-quart slow cooker, combine potatoes, broth, 1½ cups water, onion, salt, pepper, and garlic powder.
Cover and cook on high 5 hours or until tender, or on low 9 hours. Using a potato masher, mash to desired consistency. Stir in cream and remaining ½ cup water, if needed. Garnish servings with bacon, dill, cheese, and pepper, if desired.