Loaded Baked Potato Soup – This soup has definitely made the rounds of the blogosphere. I’ve seen it numerous times on many different blogs. I first saw it on Josie’s blog and made it shortly thereafter but didn’t blog about it for whatever reason. (Or maybe I mashed too many of the potatoes it was more like mashed potato soup. Maybe that happened.) So when we finally had some actual winterlike weather, I quickly made up my mind to put this our menu again.
I received the cookbook that this comes from for Christmas and I bookmarked tons and tons of recipes and have made several of them. Knowing the recipes are from America’s Test Kitchen, while not always easy, I know they will be delicious and this is no exception.
Aside from a little prep work of peeling and cutting potatoes, this soup will be cooking away in your slow cooker in less than 15 or 20 minutes and you will have a delicious dinner in a few short hours (okay, so 4-6, but still).
Learn from me. Don’t mash too many of the potatoes. I promise, it’ll be better that way. 🙂
Loaded Baked Potato Soup
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 ½ medium onions, minced
- 3 garlic cloves, minced
- 1 ½ tsp. fresh thyme, minced or ½ tsp. dried thyme
- Kosher salt and freshly ground black pepper
- 2 tbsp. all-purpose flour
- 4 cups chicken stock, divided
- 3 lbs. russet potatoes (about 6 medium), peeled and cut into ½-inch pieces
- 1 cup shredded cheddar cheese, plus more for serving
- ½ cup heavy cream
- 3 scallions, thinly sliced
- 6 slices baked, cooked and crumbled
1. In a medium skillet, heat butter and olive oil over medium to medium-high heat until butter is melted. Add in onions and cook until almost tender, 5-7 minutes. Add in garlic and thyme and cook until fragrant, about 30 seconds. Season with salt and pepper. (Be cautious with the salt as the chicken stock, cheese, and bacon will all add saltiness, as well.)
2. Whisk in the flour and cook, stirring constantly, for 1 minute. Slowly add in 1 cup of the broth and whisk, scraping up any browned bits from the bottom of the pan. Transfer mixture to the slow cooker.
3. Stir in remaining 3 cups of broth and the potatoes. Cover and cook until potatoes are tender, 4-6 hours on low.
4. Once potatoes are tender, remove 2 cups of the potatoes and mash until mostly smooth with a potato masher. Return to slow cooker and stir in the cheddar and heavy cream. Let sit for 5 minutes and then stir before serving. Top with scallions, additional cheddar, and bacon
adapted from America’s Test Kitchen Slow Cooker Revolution.