I love the starchy, creamy decadence of loaded twice baked potatoes, but I rarely have the patience to make them. Instead, I get my fix from this easy-to-make soup. Simply fry up some bacon, toss a few ingredients in your slow cooker, and you’ll have a satisfying, delicious meal.
Potato soup can be smooth or chunky, but for this version I prefer a creamy finish and use toppings to add texture. Yukon gold potatoes give the soup a lovely buttery color and the thin, tender skins don't need to be peeled. Slow cooking the garlic mellows the bite, for a milder flavor that enhances instead of overpowering. A blend of heavy cream and sour cream provides a rich, velvety finish.
Garlic Baked Potato Soup
6
10 minutes
8 hours
8 hours 10 minutes
1/2 pound bacon, thinly sliced
3 pounds Yukon gold potatoes (or red potatoes), large dice
5 cloves garlic, peeled and smashed
1-2 quarts water
1 teaspoon (7 g) salt
1/2 teaspoon (1 g) white pepper
1/2 cup (120 ml) heavy cream
1 cup (240 ml) sour cream
1 cup (100 g) shredded cheddar cheese
1 bunch fresh chives, chopped
Heat a skillet over medium heat. Add bacon, cooking until brown and crisp. Drain on paper towels. Set aside.
In a 6-quart slow cooker, combine 1/2 the cooked bacon, potatoes, garlic, water, salt, and pepper. Cook on low for 8 hours.
Add heavy cream, sour cream and cheddar cheese. Use a blender/emersion blender to smooth out. For a chunkier soup, use a potato masher or blend lightly.
Serve soup garnished with remaining bacon, extra sour cream, cheese, and chives.
Tip: To enhance the garlic flavor in this dish, garnish with fried garlic chips. Slice 2 cloves thinly. Cook in 1 tablespoon of olive oil over medium heat until golden, about 2 minutes. Drain on paper towels before serving.
