If you are looking for other game day ideas check out: football rice krispies, pizza bites, hot wings or no cook Italian kabobs.
Slow Cooker Loaded Baked Potato Soup
Source: Slow Cooker Revolution, via Pink Parsley
8 slices bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme
2 tbsp all-purpose flour
4 c low-sodium chicken broth
3 lbs Russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces
2 c shredded sharp cheddar cheese, plus more for serving
1/2 c heavy cream
1/2 c sour cream, plus more for serving
salt and pepper
sliced scallions, minced
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and refrigerate until serving. Pour off all but about 2 tablespoons of the fat.
Add the onion and cook over medium-high heat until softened and lightly browned, about 8 minutes. Add the garlic and thyme, and season with salt and pepper. Cook an additional minute or so. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits. Cook until the mixture is starting to thicken, then transfer to the slow cooker.
Stir in the remaining 3 cups of broth, potatoes, salt and pepper into the slow cooker. Cover and cook until the potatoes are tender, 4 to 6 hours on low.
Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher. Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream. Stir to combine and let the soup sit until heated all the way through, about 10 minutes. [I kept the soup in the crock pot on 'warm' for several hours with no issue]
When ready to serve, ladle into bowls and top with bacon, shredded cheese sour cream and scallions.