Slow Cooker Loaded Potato Soup
Slow Cooker Loaded Potato Soup is a gluten free soup. This recipe makes 4 servings with 599 calories, 19g of protein, and 34g of fat each. For $1.84 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of yellow onion, chicken stock, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. 786 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 4 hours. It is brought to you by Baked by Rachel. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. Slow Cooker Loaded Potato Soup, Slow Cooker Loaded Potato Soup, and Slow cooker loaded baked potato soup are very similar to this recipe.
Servings: 4
Cooking duration: 240 minutes
Ingredients:
4-6 slices thick cut bacon
3C chicken stock
3 cloves garlic
1 tsp ground pepper
1C heavy cream
Monterey Jack Cheese
7C potatoes (or roughly 6 medium)
1 1/2 tsp salt
1C yellow onion
Equipment:
slow cooker
bowl
frying pan
paper towels
blender
Cooking instruction summary:
Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.May be stored chilled for up to several days.
Step by step:
1. Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic.
2. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper.
3. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).Meanwhile, in a large skillet over medium heat, cook bacon.
4. Drain on paper towels.
5. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.
6. Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.When ready to serve, garnish with shredded Monterey Jack cheese and bacon.
7. Additional optional toppings: green onions, fried onions, croutons and sour cream.May be stored chilled for up to several days.
Nutrition Information:
covered percent of daily need
