Like a delicious loaded baked potato but in a comforting bowl of hot soup!
Add chopped and peeled potatoes, diced onion, chicken stock and Meadow Fresh Cream to a slow cooker on low and cook for 6-8 hours.
Once your potatoes are soft add salt and pepper to taste and remove a cup of sauce from the slow cooker.
Melt butter in a saucepan and add the flour. Once well combined add the sauce from the slow cooker, whisk in until a smooth sauce is made and return the thickening mixture to the slow cooker. Stir in to combine.
Mash or gently blend the potatoes to your preferred consistency and allow to cook on high for a further ten minutes, until thickened.
Once thickened, turn the heat off and stir in the Meadow Fresh Sour Cream.
Lastly, divide into bowls, top with cheese, bacon, spring onion and paprika. Enjoy!