Loaded Baked Potato Soup
Ingredients
- 2 lb russet potatoes, peeled and cubed
- 1 (32-oz) carton chicken broth
- ¼ cup finely chopped onion
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ cup heavy cream
- 4 slices bacon
- ½ cup shredded Cheddar cheese
Instructions
- Combine potatoes, broth, onion, salt, pepper, and garlic powder in a 4-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until potatoes are tender.
- Mash potatoes to desired consistency in cooker, and stir in cream. Cover and cook 15 minutes longer.
- Meanwhile, cook bacon in a skillet over medium heat until crisp; drain on paper towels, and crumble.
- Divide soup between 2 bowls. Top with bacon and cheese.
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