@tq25_2: Dép nữ xinh #depnu

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Thursday 22 October 2026 07:45:00 GMT
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“Easy recipe of the day ❤️”.              🥔🧀 SLOW COOKER LOADED BAKED POTATO SOUP! 🥓🤍.        Prep time 20 minutes Cook time 6–7 hours LOW Servings 6–8 bowls Ingredients 3 pounds russet potatoes, peeled and diced 1 medium yellow onion, chopped 4 cloves garlic, minced 4 cups chicken broth 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder 8 slices bacon, cooked and crumbled 1 cup heavy cream 1 cup sour cream 2 cups shredded sharp cheddar cheese 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup milk 3 green onions, sliced         Instructions 1. Load the slow cooker Add diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, smoked paprika, onion powder, and garlic powder. Stir to combine. 2. Cook until tender Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender. 3. Make it thick and creamy Mash some of the potatoes directly in the slow cooker, leaving some chunks for texture. 4. Prepare the creamy base Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 2–3 minutes. 5. Add the cheesy goodness Stir the flour mixture into the soup. Add heavy cream, sour cream, 1½ cups cheddar cheese, and half the crumbled bacon. Stir until creamy and the cheese melts. Heat on LOW for another 15–20 minutes without boiling. 6. Load up the toppings Ladle into bowls and top with the remaining cheddar, crispy bacon, sliced green onions, and an extra dollop of sour cream. Serve hot! Chef's tips For extra flavor: Use sharp cheddar and thick-cut bacon. For a thicker soup: Mash more potatoes or let the soup rest for 10 minutes before serving. For the smoothest texture: Shred cheese from a block instead of using pre-shredded cheese. Avoid curdling: Add sour cream and heavy cream near the end, and don't let the soup boil. For extra-loaded flavor: Add a pinch of cayenne pepper and a little extra black pepper. Follow & Save for tomorrow’s recipe!”❤️❤️#L#LoadedBakedPotatoSoupS#SlowCookerRecipesC#CrockPotRecipesC#ComfortFoodsamsdailybiets
“Easy recipe of the day ❤️”. 🥔🧀 SLOW COOKER LOADED BAKED POTATO SOUP! 🥓🤍. Prep time 20 minutes Cook time 6–7 hours LOW Servings 6–8 bowls Ingredients 3 pounds russet potatoes, peeled and diced 1 medium yellow onion, chopped 4 cloves garlic, minced 4 cups chicken broth 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder 8 slices bacon, cooked and crumbled 1 cup heavy cream 1 cup sour cream 2 cups shredded sharp cheddar cheese 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup milk 3 green onions, sliced Instructions 1. Load the slow cooker Add diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, smoked paprika, onion powder, and garlic powder. Stir to combine. 2. Cook until tender Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender. 3. Make it thick and creamy Mash some of the potatoes directly in the slow cooker, leaving some chunks for texture. 4. Prepare the creamy base Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 2–3 minutes. 5. Add the cheesy goodness Stir the flour mixture into the soup. Add heavy cream, sour cream, 1½ cups cheddar cheese, and half the crumbled bacon. Stir until creamy and the cheese melts. Heat on LOW for another 15–20 minutes without boiling. 6. Load up the toppings Ladle into bowls and top with the remaining cheddar, crispy bacon, sliced green onions, and an extra dollop of sour cream. Serve hot! Chef's tips For extra flavor: Use sharp cheddar and thick-cut bacon. For a thicker soup: Mash more potatoes or let the soup rest for 10 minutes before serving. For the smoothest texture: Shred cheese from a block instead of using pre-shredded cheese. Avoid curdling: Add sour cream and heavy cream near the end, and don't let the soup boil. For extra-loaded flavor: Add a pinch of cayenne pepper and a little extra black pepper. Follow & Save for tomorrow’s recipe!”❤️❤️#L#LoadedBakedPotatoSoupS#SlowCookerRecipesC#CrockPotRecipesC#ComfortFoodsamsdailybiets

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