Slow Cooker Loaded Potato Soup

01Method

1. 1

   Add the potatoes, chicken stock, onion, salt, and pepper to a slow cooker. Set to High and cook until the potatoes are fork-tender, approximately 4 hours.

2. 2

   While the potatoes cook, fry the bacon pieces in a large skillet over medium-high heat, turning as needed, until fully browned and crispy, about 10 minutes. Transfer to paper towels to drain and remove excess grease from the pan.

3. 3

   Use an immersion blender to puree the potato mixture directly in the slow cooker until smooth. Stir in half the cheddar and half the cooked bacon, switch the setting to Low, and continue cooking for 1 to 2 hours.

4. 4

   In the same skillet over medium-low heat, melt the butter, then whisk in the flour and cook until the mixture forms a light golden paste, about 5 minutes. Stir in the heavy cream, sour cream, and garlic powder, whisking until thickened. Pour this mixture into the slow cooker and cook on Low for an additional hour.

5. 5

   Serve the soup ladled into bowls and top with the remaining bacon, remaining cheddar, a dollop of sour cream, and a sprinkle of scallions.