Ingredients:

  • 2.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken bone broth
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp smoked paprika
  • 6 slices thick-cut bacon, diced and divided
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Crisp the Bacon. Place your diced bacon in a cold skillet, then turn the heat to medium. Fry for about 8 minutes until the fat has rendered and the bits are a deep mahogany color. Note: Starting in a cold pan helps the fat render more evenly without burning the edges.
  2. Drain and Separate. Remove the bacon with a slotted spoon and let it rest on paper towels. Set half aside for the garnish and keep the other half for the pot.
  3. Load the Base. Place your cubed potatoes, diced onion, minced garlic, half of the crispy bacon, sea salt, black pepper, and smoked paprika into the slow cooker. Note: Adding the bacon now allows its smoky oils to permeate the potatoes while they soften.
  4. Add the Liquid. Pour the 4 cups of chicken bone broth over the potato mixture. Stir once to ensure the spices are distributed.
  5. Set and Forget. Cover the lid tightly. Cook on High for 4 hours (or Low for 7-8 hours) until the potatoes are fork tender and fall apart with slight pressure. Note: Avoid opening the lid during the first 3 hours, as it releases significant heat and adds to the cook time.
  6. Thicken the Broth. Use a potato masher to lightly crush about 1/3 of the potatoes directly in the pot. You'll see the liquid turn from clear to cloudy and thick. Note: This releases the starches that create the baked potato texture.
  7. Melt the Cream Cheese. Add the cubed, softened cream cheese into the hot liquid. Whisk or stir vigorously until no white lumps remain and the broth is a uniform ivory color.
  8. The Final Dairy Fold. Pour in the heavy cream and sour cream. Stir gently to incorporate.
  9. Add the Cheese. Sprinkle in the 2 cups of shredded sharp cheddar. Stir until the cheese is completely melted and the soup looks velvety and rich.
  10. Final Garnish. Ladle the soup into warm bowls and top with the remaining crispy bacon bits. > Chef's Tip: For a really deep flavor, take one tablespoon of the rendered bacon fat from the skillet and whisk it into the soup along with the cream cheese. It adds a professional gloss and an extra layer of smoky goodness that people can't quite put their finger on. Easy Baked Potato Soup in 30 Minutes with Creamy Broth — Master easy baked potato soup with our step-by-step guide. Featuring a clever...Easy Creamy Chicken Noodle Soup in 30 Minutes — Master easy creamy chicken noodle soup with our step-by-step guide. Includes ...Southern Sweet Potato Casserole for 12 Servings — Master this Southern Sweet Potato Casserole with our step-by-step timing guid... $img_2$