Slow-Cooker Loaded Baked Potato Soup
"To achieve the ideal creamy and silky smooth texture we were looking for, we ditched the typical russet potato, and turned to less starchy red potatoes. For the base of the soup, we cooked bacon until crispy (reserving it for garnishing the soup) and then sautéed onion and garlic in 2… read more..."
INGREDIENTS
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To achieve the ideal creamy and silky smooth texture we were looking for, we ditched the typical russet potato, and turned to less starchy red potatoes. For the base of the soup, we cooked bacon until crispy (reserving it for garnishing the soup) and
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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 di
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8 slices bacon, chopped
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2 onions, chopped
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2 garlic cloves, minced
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1/2 teaspoon dried thyme
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5 1/2 cups chicken broth
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3 pounds Red Bliss potatoes, peeled and sliced 1/2 inch thick
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Salt and pepper
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8 ounces white sharp cheddar cheese, shredded (2 cups)
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1 cup heavy cream
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1/4 cup minced fresh chives
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Sour cream
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