LOADED CROCKPOT POTATO SOUP RECIPES

Steps:

• Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
• Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
• On medium heat, add chicken broth, milk, potatoes and bring to a boil.
• Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
• Remove from heat. Ladle 1 cup soup into each bowl.
• Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
• In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
• Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
• In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
• Serve with more cheese and chives for garnish.