Fall is here in South Carolina and the 100 degree temperatures of summer are finally gone! There is a chill in the evening air and it’s the perfect time to start making great fall and winter dishes! I love soups and stews and one of my favorites is this loaded potato soup! This soup is hearty and will definitely warm you up when it’s cold outside! And it’s a slow cooker meal, which means that it’s easy…and it will make your house smell great!
When cooking with my slow cooker, I love making soups and stews because they are a great way to incorporate some super healthy bone broth. You can use as much or as little bacon as you like! You can never have too much bacon….!
This soup is both gluten and grain free, so it’s perfect for people eating either way.
- 2 potatoes, peeled and diced
- 1/3 cup onion, chopped
- 1 carrots, thinly sliced
- 1/2 stalks of celery, sliced
- 1 cloves garlic, chopped
- 1/4 tsp unrefined sea salt
- 1/8 tsp black pepper
- 2 cups chicken broth or vegetable broth
- 1 tbsp arrowroot or tapioca flour
- 1/2 cups heavy cream
- 2 slices pastured bacon
- 1/2 cups cheddar cheese, shredded
- Chives (opt)
- Place the potatoes, carrots, celery, onion, salt, pepper and broth into the slow cooker.
- Cover and cook on high for 4 hours, until vegetables are tender.
- In a small bowl, mix the cream, arrowroot or tapioca flour and all of the cheese except enough to top.
- Pour into vegetable mix and stir.
- Allow to cook for 15-20 minutes.
- While that is cooking, cook your bacon until crisp.
- Remove from heat and cut into little pieces.
- Spoon soup into bowls and top with remaining cheddar cheese, bacon and chives.