You know what tastes delicious on a cold evening? Crock Pot Loaded Potato Soup does. I love a good baked potato loaded up with all the extras. What better way to warm up then to combine the two and serve it in a bowl. A big bowl of baked potato soup is packed full of chunks of tender potatoes, smoky bacon with a rich creamy broth.
Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve ¼ cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken.
Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
Makes 6 to 8 servings.
Prevent browning potatoes: The trick to prevent the potatoes from browning while you are peeling and cubing them is to immediately place the potatoes in a bowl of cold water as you peel them. Peel all of the potatoes and place them in the water. Remove one potato at a time and cube it. Put all of the cubed potatoes into the bowl of water. Repeat until all of the potatoes are cubed.
Rinsing the potatoes: Rinse the cubed potatoes until the water is clear to remove some of the starch.
Potatoes absorb salt: Adjust the salt after the recipe has finished cooking.
Slow cooking dairy: Add the milk and sour cream to the soup after the potatoes have cooked. Because it will take at least 4 hours for the potatoes to cook. This will prevent the milk from scorching during the long cooking period.