Name: Slow Cooker Baked Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Russet potatoes, peeled and cubed - 5 pounds; Chicken broth - 3 (14 ounce) cans; Chopped sweet onion - 1 cup; Salted butter - ¼ cup; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Heavy cream - 1 quart; Shredded sharp Cheddar cheese, divided - 2 ¼ cups; Chopped scallion greens - 1 cup; Cooked and crumbled bacon - 12 slices; Sour cream, or to taste (Optional) - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Baked Potato Soup

1. Russet potatoes, peeled and cubed - 5 pounds

2. Chicken broth - 3 (14 ounce) cans

3. Chopped sweet onion - 1 cup

4. Salted butter - ¼ cup

5. Salt - 1 tablespoon

6. Ground black pepper - 1 tablespoon

7. Heavy cream - 1 quart

8. Shredded sharp Cheddar cheese, divided - 2 ¼ cups

9. Chopped scallion greens - 1 cup

10. Cooked and crumbled bacon - 12 slices

11. Sour cream, or to taste (Optional) - ¼ cup

How to cook deliciously - Slow Cooker Baked Potato Soup

1. Stage

Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours.

2. Stage

Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted.

3. Stage

Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.