Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
We are potato lovers in this house! When my wife was pregnant that is all she craved (then she ironically developed gestational diabetes, so no more for her!)
Nothing is better on a cool almost spring day than a hearty bowl of potato soup! This classic recipe brings everything you love about a baked potato into a bowl with creamy texture you will love to scarf down!
To make this the ultimate soup, you could really use an immersion blender. It makes is so easy, and saves you the hassle of having to blend it in batches in your standard stand blender. (Though if you love a classic blender, might we recommend Ninja?)
Ingredients
- 8 cups of water
- 4 TBS chicken base
- 4 lbs red potatoes, chopped into 1″ pieces
- 1/2 sweet onion, chopped
- 1 lb bacon, chopped, cooked, divided – reserve grease
- 1 1/2 cups of sour cream, plus more for garnish
- 1 lb cheddar cheese, shredded for garnish
- 1 bunch of green onion, chopped for garnish
Instructions
- Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
- Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
- Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
- Add in 1 1/2 cups of sour cream and blend to desired texture.
- Garnish with remaining bacon, green onion, cheddar cheese, and sour cream.
Want to elevate this soup? We love this “Deluxe” version filled with Parmesan!