• 4 lg. baked potatoes
  • 2/3 c. butter
  • 2/3 c. flour
  • 6 c. milk
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 4 chopped green onions
  • 12 slices bacon, fried and crumbled
  • 2 c. shredded cheddar cheese
  • 1 c. sour cream

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When I have left over baked potatoes, I always go to my got to soup, and that would be Baked Potato Soup in the Slow Cooker!

  1. Cut baked potato in half. Scoop out pulp and put in a small bowl.
  2. Melt butter in a large kettle. Add flour. Gradually stir in milk. Comtinue to stir until smooth, thickened, ad bubbly.
  3. Stir in potato pulp, salt, pepper, and three quarters of the onions, bacon and cheese. Cook until heated. Stir in Sour Cream.
  4. Transfer to the slow cooker and set on Low for 45 minutes to 1 hours until heat through. Top with remaiing onions, bacon, and cheese.

Note: Serve on a buffet table, straight from the slow cooker.

Variation: Add extra Velveeta Cheese to make the soup extra cheesy and creamy.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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