Slow Cooker Loaded Baked Potato Soup

Slow Cooker Loaded Baked Potato Soup

- 3 pounds red potatoes, unpeeled, cut into ½-inch cubes

- 2 (14.5 ounce) cans chicken broth

- 1 white onion, finely chopped

- 2 tablespoons butter

- 1 teaspoon salt

- ½ teaspoon ground black pepper

- 1 (8 ounce) package crisp-cooked bacon, crumbled

- ¾ cup half-and-half

- ¾ cup shredded Cheddar cheese, plus more for garnish

- ½ cup sour cream, plus more for garnish

- 3 tablespoons minced fresh chives (Optional)

- Combine potatoes, chicken broth, onion, butter, salt, and black pepper in a slow cooker. Cover.

- Cook on High until soup flavors have melded and potatoes are extremely soft, 4 to 5 hours.

- Stir in bacon, half-and-half, Cheddar cheese, and sour cream. Cook on Low until thick and creamy, 15 to 20 minutes more.

- Mash soup with a potato masher to your desired consistency.

- Garnish with additional Cheddar cheese, sour cream, and chives.