loaded baked potato soup

📝 Step-by-Step Instructions

1. Layer the Base:
   • Place the diced Russet potatoes, chopped onion, and minced garlic into the insert of your slow cooker. 🥔🧅🧄
   • Pour in the chicken broth, then add the salt, black pepper, and smoked paprika. Stir gently to distribute the seasonings.
2. Slow Cook:
   • Cover with the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the potatoes are fork-tender. ⏲️
3. Mash & Stir in Cream:
   • Use a potato masher directly in the slow cooker to gently mash about half of the cooked potatoes to thicken the soup while keeping plenty of hearty potato bites. 🥣
   • Reduce the slow cooker heat setting to LOW or WARM.
   • Stir in the heavy cream, sour cream, and 1 cup of shredded cheddar cheese until completely melted, creamy, and smooth. 🥛🧀
4. Garnish & Serve:
   • Ladle warm, thick potato soup into bowls.
   • Load up each bowl with crispy crumbled bacon, chopped chives, and an extra sprinkle of cheddar cheese! Serve hot and enjoy! 😋✨