One of the best feelings is when I walk through the front door of my tiny little apartment and the scent of dinner wafts toward me. It is for this reason that I really do love my slow cooker. Whoever invented this compact appliance that prepares dinner while I toil away at work should really have some sort of holiday in their name.
This soup is particularly delicious made in a slow cooker. Inspired by a fully loaded baked potato, it’s hearty and delicious. You could probably add some broccoli florettes while it cooks for a little healthy aspect or some crispy, crumbled bacon to top it off, but I think it’s kind of perfect the way it is.
loaded baked potato soup
makes 4 servings
1 medium yellow onion, diced
1 pound russet potatoes, cubed into bite-sized pieces
3 cups chicken broth
1 1/2 cup whole milk
1 cup ham, chopped into bite-sized pieces
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 cup sharp cheddar, shredded
1/2 cup sour cream or plain Greek yogurt
2 scallions, sliced
Add the onion, potatoes, broth, milk, ham, paprika, and black pepper to a slow cooker. Set to low and let cook for 6-8 hours. Ladle the soup into bowls and top with cheddar, sour cream, and scallions. Serve hot.