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Baked potato soup

4. Loaded Baked Potato Soup

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 pounds russet potatoes peeled and diced
  • 1 small onion finely chopped
  • 4 cups chicken broth
  • 1 package 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 6 slices bacon cooked and crumbled
  • Sliced green onions for garnish

Method
 

  1. Place potatoes, onion, and broth in slow cooker.
  2. Cover; cook on low 6 hours, until potatoes are very tender.
  3. Lightly mash about half the potatoes in the pot with a potato masher to thicken soup.
  4. Stir in cream cheese, cheddar, and sour cream until melted and smooth.
  5. Top with crumbled bacon and green onions; serve.