5-9 hours
1.5 kg Scotty Brand potatoes, peeled and diced
1 large onion, finely chopped
3 cloves garlic, minced
2 litre vegetable or chicken broth
100ml milk (whole or 2%)
100ml heavy cream
100g shredded cheddar cheese
50g sour cream
200g bacon, cooked and crumbled
4 green onions, sliced (for garnish)
Salt and black pepper to taste
1/4 cup all-purpose flour (optional, for thickening)
Optional Toppings:
Additional shredded cheese
Chopped fresh chives
Extra bacon bits
Peel and dice the Scotty Brand potatoes into small, bite-sized pieces.
Place the diced potatoes, chopped onion, minced garlic, and vegetable or chicken broth in the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
Use a potato masher to partially mash the potatoes in the slow cooker. This will give the soup a thicker texture.
In a separate bowl, whisk together the milk, heavy cream, and flour (if using). Slowly add this mixture to the slow cooker, stirring well.
Stir in the shredded cheddar cheese and sour cream until well combined.
Cook the bacon until crispy, then crumble it into small pieces.
Add the crumbled bacon to the slow cooker. Season the soup with salt and black pepper to taste. Stir well.
Cover and continue cooking on low for an additional 30 minutes to allow the flavors to meld.
Ladle the loaded potato soup into bowls. Top each serving with sliced green onions and any additional toppings you prefer, such as extra shredded cheese, chopped chives, or more bacon bits.
