Slow Cooker Loaded Potato Soup

This is one of my favorite, go-to recipes. I’ve been branching out and trying new soup recipes lately, but for a few years I pretty much just made this every couple of weeks through fall and winter- and no other soups.

I looked around for a slow cooker loaded potato soup recipe but I never found one that I loved, so I took this recipe and adapted it. I wanted something that was delicious, used golden or red skin potatoes, and was easy. This ends up being super simple.

Let me also level with you: I didn’t feel like using my DSLR and dealing with temperamental midday/evening lighting yesterday when I cooked this, so I took these photos on my phone. I usually take my food photos on my DSLR.

First, chop the potatoes. This time I’ve got some small gold potatoes from the Farmer’s Market. (Russet potatoes are vile, so I don’t use those). I used approximately 9 of them.

Next, chop the onions. These sweet onions also came from the Farmer’s Market, and I used 1 medium/small onion (although by Farmer’s Market standards, this onion was huge).

Toss the chopped potatoes and chopped onion in the crock pot.

Then cover with 1 full quart of chicken broth. You can use vegetable broth if you want the recipe to be vegetarian, since there’s no reason not to, but I happened to have chicken broth on hand. I haven’t personally tried it with veggie broth, so I cannot attest to it’s flavor.

These potatoes and onions sit in the crock pot for about 3.5hrs before you get to the next step, which is perfect if you’re busy with online classes (like me).

When the potatoes are almost fully cooked, it’s time to add 1&1/2 cup of heavy cream, 2/3 of a cup of flour, 5 tablespoons of butter, and 1/4 cup (ish) of sour cream. The recipe I sort-of followed calls for you to make a roux, but I’ll be honest, I think it’s just extra work and dishes. I just dump it all in the soup. I actually made a roux once for this recipe, but realized it makes absolutely no difference, and never have again.

Cook for another 30mins on high while you bake (or pan fry, if you prefer the laborious version…) some bacon for crumbling.

When it’s all done, ladle some soup into your bowl and top with cheddar, bacon crumbles, and chives or green onion!

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