Slow Cooker Loaded Baked Potato Soup Recipe

Cook the bacon. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the skillet.

Sauté the vegetables. Return the skillet to medium heat. Add the onion and cook for 2 minutes. Add the celery and continue cooking until the vegetables are softened. Transfer them to the slow cooker.

Slow cook. Add the potatoes, chicken stock, onion powder, garlic powder, dry mustard, salt and pepper. Cover and cook on HIGH for about 4 hours or LOW for 6–7 hours, until the potatoes are easily pierced with a fork.

Blend. Carefully transfer about 2 cups of the potatoes and broth to a blender and purée until smooth. Return the purée to the slow cooker and stir. Alternatively, partially blend the soup with an immersion blender. Note: Hot liquid expands in a blender. Blend in small batches, vent the lid and cover it with a folded kitchen towel.

Finish the soup. Stir in the half-and-half, Greek yogurt and cheddar cheese until smooth and creamy. Taste and adjust the seasoning.

Serve. Ladle the soup into bowls and top with the reserved bacon, additional cheddar and chopped scallions.