Loaded Potato Soup

Instructions

Step 1 Add diced potatoes, chicken broth, onion, and garlic to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender. /n
Step 2 In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute to form a roux. /n
Step 3 Gradually whisk in heavy cream and cook until thickened and smooth. /n
Step 4 Stir the cream mixture into the slow cooker with the potatoes and mix well. /n
Step 5 Use a potato masher to slightly mash some of the potatoes for a thicker texture. /n
Step 6 Add cheddar cheese, sour cream, salt, pepper, and paprika, stirring until fully combined and creamy. /n
Step 7 Stir in most of the crumbled bacon, reserving some for topping. /n
Step 8 Serve hot, garnished with remaining bacon, green onions, and extra cheese if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat, stirring occasionally and adding a splash of milk if needed.
Microwave in short intervals, stirring between each to ensure even heating.
This soup can be frozen for up to 2 months, though texture may slightly change upon reheating.