Slow Cooker Loaded Baked Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Slow Cooker Loaded Baked Potato Soup

1. Idaho potatoes, skin-on, cut into 1-inch cubes - 8 large
2. Chicken broth - 1 (32 ounce) carton
3. Processed cheese food (such as Velveeta®), cubed - 1 (1 pound) loaf
4. Heavy whipping cream - 1 pint
5. Sour cream - 1 (16 ounce) container
6. Cream cheese, softened - 1 (8 ounce) package
7. Chopped white onion - 1 cup
8. Chopped green onions - 1 cup
9. Bacon - 1 (1 pound) package

How to cook deliciously - Slow Cooker Loaded Baked Potato Soup

1. Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.

2. Stage

Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.

3. Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.

4. Stage

Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.