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Slow Cooker Loaded Baked Potato Soup

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2 1/2 lbs Russet Potatoes, peeled and sliced
1 White Onion, chopped
2 1/4 Cups Chicken Broth
4 Garlic Cloves, minced
1 Tsp Salt
1/2 Tsp Black Pepper
8 oz Cream Cheese
1 Cup Shredded Cheddar Cheese, plus more for topping
1 1/2 Cups Heavy Cream
1/2 lb Bacon, cooked and crumbled
Green Onions, sliced, for topping
Sour Cream, for topping, optional


  1. Wash and peel the potatoes. Slice into 1-2-inch pieces. Chop the onion and mince the garlic.
  2. Add the potatoes, onion, garlic, chicken broth, salt, and pepper to the bowl of a slow cooker. Cover and cook on high for 4 hours or low for 6-8 hours.
  3. Once done cooking, use a potato masher to mash the potatoes. Add the cream cheese, heavy cream, and 1 cup of shredded cheese. Continue to use the potato masher to mash and blend the ingredients. If you like a chunkier soup, only use the potato masher. If you want a smoother soup, use an immersion blender to remove the larger chunks.
  4. Serve warm. Top with additional shredded cheese, chopped bacon, sliced green onions, sour cream (optional), salt, and pepper. Enjoy!
  5. Let any leftover soup cool completely and store in an airtight container in the fridge for 3-4 days to be enjoyed as leftovers.
Course: Dinner, Lunch, Soup
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