I am always trying to find easy recipes that the family will love and this one seriously is restaurant worthy. Aside from the peeling and dicing of the potatoes, this recipe was so simple. I added garlic to give it a little something extra and I'm so glad I did. This reheated beautifully, however if you are wanting leftovers and are a family larger than 3-4 people you will definitely want to double the recipe. I was surprised at how little leftovers we had just between my husband and I, but we did eat multiple helpings. The toppings on this are absolutely key to making it have that loaded baked potato feel. Do yourself and add this one to the list, mama! You won't regret it
4 cups peeled and diced large russet potatoes (I used approx 4-5 potatoes)
1 small white onion, chopped
3 cups chicken broth
4 Tbsp salted butter
1/4 c flour
1/4 c sour cream
1 1/2 c heavy whipping cream
Fresh ground pepper (to taste)
Garlic powder (to taste)
Bacon crumbles (I used Hormel Real Bacon Bits)
Sharp cheddar cheese (shredded)
Green Onions (chopped)
1. Add potatoes, diced onion and chicken broth to your slow cooker. Cook on low for 4-6 hours or high 3-4 until potatoes are tender
2. About 30 minutes before it is done, melt butter in a medium saucepan whisking in flour cooking until bubbly. Slowly add the heavy whipping cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 more minutes.
3. Serve with your choice of toppings and ENJOY!