Loaded Baked Potato Soup (Slow Cooker)

1. Cook bacon until crispy, chop, and set aside (try not to eat it all).
2. Add potatoes, ham, bacon (reserve some for topping), onion, celery, carrots, and garlic to the slow cooker.
3. Pour in chicken broth. Add Dijon, Worcestershire, black pepper, and paprika.
4. Cook on HIGH for 4 hours, until potatoes are tender.
5. Before adding cheese, use an immersion blender and blend about half the soup—creamy but still chunky.
6. Stir in cream cheese until fully melted.
7. Add cheddar cheese and stir until smooth.

(If using heavy cream next time, add it here.)

8. Taste, adjust pepper if needed, and serve.

Top with sour cream, green onions, and extra bacon.

Eat immediately. Repeat tomorrow.