Fall is here in South Carolina and the 100 degree temperatures of summer are finally gone! There is a chill in the evening air and it’s the perfect time to start making great fall and winter dishes! I love soups and stews and one of my favorites is this loaded potato soup! This soup is hearty and will definitely warm you up when it’s cold outside! And it’s a slow cooker meal, which means that it’s easy…and it will make your house smell great!
When cooking with my slow cooker, I love making soups and stews because they are a great way to incorporate some super healthy bone broth. You can use as much or as little bacon as you like! You can never have too much bacon….!
This soup is both gluten and grain free, so it’s perfect for people eating either way.
Slow Cooker Loaded Potato Soup
- 2 russet potatoes peeled and diced
- 1/3 cup onion chopped
- 1 carrots thinly sliced
- 1 stalks of celery sliced
- 1 cloves garlic chopped
- 1/4 tsp unrefined sea salt
- pinch black pepper
- 2 cups chicken broth or vegetable broth
- 1 tbsp arrowroot or tapioca flour
- 1/3 cups heavy cream
- 2-3 tbsp real bacon bits uncured
- 1/2 cup cheddar cheese shredded
- Chives opt
Place the potatoes, carrots, celery, onion, salt, pepper and broth into the slow cooker.
Cover and cook on high for 4 hours, until vegetables are tender.
In a small bowl, mix the cream, 1/4 cup cheese and arrowroot or tapioca flour.
Pour into vegetable mix and stir.
Allow to cook for 15-20 minutes.
Spoon soup into bowls and top with remaining cheddar cheese, bacon bits and chives.