Crockpot Baked Potato Soup

✺ Let's cook

1. 1

   Cook the bacon

   5–10 min

   Cook bacon in a skillet until crispy. Remove, crumble and reserve 1–2 tablespoons of bacon drippings.

2. 2

   Build the soup base

   5 min

   Add potatoes, onion, garlic, broth, butter, ground mustard, white ground pepper and salt to the slow cooker. Stir.

3. 3

   Slow cook until tender

   6–7 hr LOW

   Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until the potatoes are very tender.

4. 4

   Mash half the potatoes

   2–3 min

   Mash about half of the potatoes directly in the crockpot with a potato masher, leaving the rest chunky.

5. 5

   Add the cream

   15–20 min

   Stir in heavy cream and cook on HIGH for 15–20 minutes until heated through.

6. 6

   Melt in Colby Jack

   3–5 min

   Switch to WARM. Gradually stir in the shredded Colby Jack cheese (8 oz) until melted, then stir in sour cream.

7. 7

   Finish and serve

   3 min

   Stir in half the bacon, taste and add salt if needed. Ladle into bowls and top with remaining bacon, Asiago cheese and fresh chives.