Loaded Potato Soup with Onions

Serves 8 in about 4 hours. A slow cooker recipe built around cream cheese and sour cream.

Ingredients

• 2¼ lbs potatoes (about 6 or 7 med) peeled and cut in 2" cubes
• 1 small onion, diced fine
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• ½ cup butter, cubed
• 6 cups chicken broth, low sodium
• ¾ cup flour
• 2 cups milk, divided
• 8 oz cream cheese, cubed
• 2½ cups sharp cheddar cheese, shredded
• ½ lb thick cut bacon, cooked, chopped
• 1 cup ham, diced
• 1 cup sour cream
• 4 green onions, chopped

Method

1. In a 6 qt or larger slow cooker, add the onion in an even layer.
2. Tip in the cubed potatoes on top of the onion. Scatter on salt and pepper, and the butter.
3. Tip in the chicken broth over and put the lid on. Simmer on Low for 6-8 hours, or High for 3-4 hours.
4. Turn slow cooker to High (if not already). Beat together the flour and 1 cup of the milk. Mix into the soup and put the lid back on. Simmer another 20 minutes.
5. Turn off the slow cooker. Stir in the cream cheese. Then use a potato masher to mash up the potatoes. Leave a few chunks if you want to.
6. Warm up the remaining milk and stir it in, cheddar cheese, bacon and ham. Stir.
7. In a small bowl, add the sour cream and a ladleful of the soup, Stir together (to temper) and then stir into the soup. Taste and adjust salt if needed.
8. Tip in the green onions and serve hot with some crusty bread.

More slow cooker ideas are in the slow cooker collection.