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Erickson Slow Cooker Loaded Potato Soup

A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.

Ingredients

3 lb russet potatoes, peeled and diced

1 onion, diced

3 garlic cloves, minced

5 cups low-sodium chicken stock

1 tsp kosher salt

1/2 tsp black pepper

8 oz cream cheese, softened

1 cup whole milk

2 cups shredded sharp cheddar

8 slices bacon, cooked crisp and chopped

Green onions for serving

Directions

1. Add potatoes, onion, garlic, stock, salt, and pepper to slow cooker.

2. Cook on LOW 6 to 7 hours until potatoes are very tender.

3. Mash some of the potatoes directly in the cooker, leaving plenty of chunks.

4. Stir in cream cheese and milk until smooth, then add cheddar.

5. Serve topped with bacon, green onions, and extra cheddar.

1. Add potatoes, onion, garlic, stock, salt, and pepper to slow cooker. 2. Cook on LOW 6 to 7 hours until potatoes are very tender. 3. Mash some of the potatoes directly in the cooker, leaving plenty of chunks. 4. Stir in cream cheese and milk until smooth, then add cheddar. 5. Serve topped with bacon, green onions, and extra cheddar.