Photo by Aimee Broussard.

In the kitchen: Slow Cooker Loaded Potato Soup

During these low-temperature months, a loaded baked potato soup is comfort served up in a bowl, and the best part is that it takes little elbow grease to pull together. A simple chopping of your ingredients and an addition of a few last-minute headliners for the grand finale, and you’ve got yourself a hearty winter meal. Aimee Broussard’s recipe is full-proof for families, with hefty portions making for tasty leftovers to last throughout the week, or else frozen and thawed for any unexpected cold front.


6 large baking potatoes, cut into cubes
1 large onion, chopped
1 qt. chicken broth
¼ cup butter
2 ½ tsp. salt
1 tsp. pepper
1 cup half-and-half
1 cup shredded cheddar cheese
3 Tbsp. chives, chopped
8 slices bacon, cooked and crumbled
Combine first 6 ingredients in a large slow cooker; cover and cook on low for 6 to 8 hours or high for 4 hours. Mash mixture against sides of slow cooker until potatoes are coarsely chopped. Stir in half-and-half, cheese, chives and bacon.
Makes 6-8 servings.