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Loaded Potato Soup

Print Recipe
Thick potato soup needs something crisp on top. Bacon handles that, while chives and a spoonful of sour cream keep each bowl from feeling too heavy.
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 2 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 3 cups low-sodium chicken broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can evaporated milk, 12 ounces
  • 2 tablespoons cornstarch
  • 1 cup freshly shredded cheddar cheese
  • 1/2 cup sour cream, plus more for serving
  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons chopped chives

Instructions

  • Combine the potatoes, onion, garlic, broth, salt, and pepper in the slow cooker. Cover and cook on low for 6–8 hours, until the potatoes crush easily with a fork.
  • Mash some of the potatoes directly in the pot, leaving the rest in pieces.
  • Whisk the evaporated milk and cornstarch together until smooth. Stir into the soup, switch to high, and cover for 20–30 minutes, until thickened.
  • Turn off the heat. Add the cheddar a handful at a time, stirring until melted, then stir in the sour cream. Taste and adjust the seasoning.
  • Add bacon, chives, and extra sour cream to the individual bowls.

Notes

Cook: 6–8 hours on low, plus 20–30 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.