There is nothing better than skiing that final slope of the day, down to a warm and satisfying bowl of soup that was effortlessly made. This delicious and organic slow cooker loaded baked potato soup will warm you up from the inside out.
During the winter season, we go skiing a lot. Mostly to Mammoth because it is only a 6 hour drive from Malibu. We drive our “Mammoth Mobile”, an extra large SUV loaded with the family, ski equipment, our dog Mochi, and my slow cooker. After a long day of skiing, I don’t want to spend a lot of time cooking, so I often rely on my slow cooker for meals. This loaded baked potato soup is so simple and comforting. Honestly, it is one of my favorite meals made in a slow cooker.
Before heading out to ski, I quickly cook the roux, add it to the slow cooker, along with diced potatoes and broth. By the time we return, you can smell the aroma of potatoes and thyme seeping through the hall of the hotel where our suite is located. I’m sure everyone walking by our suite is longing to join us for the meal.
When cooking with potatoes, I buy organic because commercially farmed potatoes are some of the most pesticide-contaminated vegetables. A 2006 U.S.D.A. test found 81 percent of potatoes tested still contained pesticides after being washed and peeled, and the potato has one of the highest pesticide contents of fruits and vegetables.
You don’t have to wait until a ski trip to try this soup. It is perfect at home too, during any kind of weather.
- 2 tablespoons organic olive oil
- 2 tablespoons all-purpose flour
- 1 onion, minced
- 2 garlic cloves, minced
- 1-teaspoon fresh thyme or ½ teaspoon dried
- 1 bay leaf
- 4 cups organic low-sodium chicken broth (can use vegetable broth for vegetarians)
- 3 pounds organic russet potatoes (about 6 medium or 4 large), peeled and cut into ½ inch pieces
- 1-½ cups shredded cheddar cheese, plus extra for serving
- ½ cup organic heavy cream
- 1-½ teaspoons kosher salt and pepper to taste
- 8 slices of bacon, chopped (optional)
- 3 scallions, sliced thin
- ½ cup Organic Greek yogurt or sour cream for topping (optional)
- In a large skillet, heat the oil over medium heat, add onion, garlic, and thyme and continue to cook until onion has softened, approximately 8 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup of broth and cook until roux has thickened. Transfer to slow cooker.
- Stir remaining 3 cups broth, potatoes, and bay leaf into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.
- Transfer 2 cups cooked potatoes to a bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, and then stir in mashed potatoes and cream. Season with salt and pepper. Let soup sit until heated through, about 5 minutes.
- Cook bacon until crisp and transfer to a paper towel.
- Serve soup topped with bacon, scallions, cheddar, and Greek yogurt.