Recipes

Rachel Johnson, Contributor

Slow-Cooker Loaded Baked Potato Soup

There's nothing like a hearty, potato- and cheese-filled soup to keep you warm on cold winter nights.

TOTAL TIME: 20 minutes active time, 4-6 hours slow-cooking

MAKES: 6 servings

INGREDIENTS:

6 strips bacon

4 cups potatoes (about 3 to 4 large russet potatoes), peeled and diced

1 small onion, chopped

2 teaspoons kosher salt

3 cups chicken broth

4 tablespoons butter

3 tablespoons cornstarch

2 cups heavy cream

Salt and pepper, to taste

1 1/2 cups shredded cheddar cheese

Chopped green onions

PREPARATION AND COOKING:

1. Place 6 strips of bacon on a microwave-safe plate lined with paper towels. Microwave 3 to 4 minutes or until cooked through but not crispy. Let cool slightly, then chop into small pieces.

2. In a slow cooker, combine potatoes, onion, salt, chicken broth, butter and chopped bacon. Cook on low 4 to 6 hours or on high 3 to 4 hours or until potatoes are tender.

3. About 30 minutes before soup is done, whisk in the cornstarch and heavy cream. Continue to cook on low another 20 to 30 minutes to thicken.

4. Taste and season with salt and pepper. Ladle into bowls; top with cheddar cheese and green onions before serving.

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