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Loaded Potato Soup

This thick potato soup is perfect with a little something crispy on top. Chives and a spoonful of sour cream help bring the taste home.

Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings 6 servings

Ingredients

  • 2 pounds Yukon Gold potatoes cut
  • 3 cups chicken broth
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt plus more to taste
  • 1 can evaporated milk 12 ounces
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream plus more for serving
  • 2 tablespoons chives chopped
  • 6 slices bacon cooked and crumbled

Instructions

  1. Combine the potatoes, onion, garlic, broth, salt and pepper in the slow cooker.
  2. Cover and cook on low for 6–8 hours, until the potatoes crush easily.
  3. Mash some of the potatoes directly in the pot, leaving the rest in pieces.
  4. Whisk evaporated milk and cornstarch together until smooth.
  5. Stir into the soup, switch to high, and cover for 20–30 minutes.
  6. Once thickened, turn off the heat.
  7. Add cheddar cheese a handful at a time, stirring until melted.
  8. Stir in the sour cream, taste, and adjust seasoning as needed.
  9. Add bacon, chives and extra sour cream to each bowl.

Recipe Notes

Cook 6–8 hours on low. You’ll need an additional 20–30 minutes to finish.