Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 7 servings
Ingredients: 8 ounces bacon (about 8 slices. chopped ); 1 onion (minced); 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried); 2 cloves garlic (minced); 2 tablespoons all-purpose flour; 4 cups low sodium chicken broth; 3 pounds russet potatoes (about 6 medium. peeled and cut into 1/2 inch pieces); 2 cups shredded cheddar cheese (about 8 ounces. plus extra for topping); 1/2 cup heavy cream; 3 scallions sliced thin

brittney.balser

Prep 20 mins20m

Cook 7 hrs7h

Serves 7

A hefty amount of chopped bacon is key. We mashed some of the cooked potato pieces and then stirred them back into the soup

Ingredients

8 ounces bacon (about 8 slices. chopped)
1 onion (minced)
1 ½ teaspoons minced fresh thyme (or ½ teaspoon dried)
2 cloves garlic (minced)
2 tablespoons all-purpose flour
4 cups low sodium chicken broth
3 pounds russet potatoes (about 6 medium. peeled and cut into ½ inch pieces)
2 cups shredded cheddar cheese (about 8 ounces. plus extra for topping)
½ cup heavy cream
3 scallions sliced thin

Instructions

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1
Cook bacon in 12-inch skillet over medium heat until crips () Transfer bacon to paper towel-lined plate and refrigerate until serving Save 2 tablespoons of bacon fat
2
Add onion, garlic, and thyme to fat in skillet and cook over medium-high heat until onion is softened and lightly browned () Stir in flour and cook for Slowly whisk in 1 cup broth, scraping up any browned bits Transfer to slow cooker
3
Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender ( on low)
4
Microwave bacon on paper towel-lined plate until hot and crips (about ) Season soup with salt and pepper and serve with scallions, crisp bacon, and additional cheddar

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