• 6 large russet potatoes, washed, peeled and diced,
  • 1 large onion, chopped
  • 32 oz. chicken broth
  • 3 tsp. minced garlic
  • 3 T. unsalted butter
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 c. milk
  • 1 c. shredded sharp Cheddar cheese
  • 3 T. chopped scallions
  • 4 oz. cream cheese
  • 4 slices bacon, cooked & crumbled
  • 1/2 c. shredded cheddar cheese, for garnish

Pin It

Slow Cooker Loaded Baked Potato Soup is the perfect comfort food on a cool night.  This recipe can be altered to be used for a vegetarian recipe too – just omit the bacon and use vegetable broth instead of chicken broth.

  1. Layer potatoes, then onions in a 6-Quart slow cooker.
  2. Next, add chicken broth, garlic, butter, salt & pepper.
  3. Cover. Cook on High for 4 hours or Low for 6 hours or until potatoes are tender.
  4. Press soup with a masher until potatoes are coarsely chopped, and soup is slightly thickened.
  5. Stir in milk, cream cheese, cheddar cheese and scallions.
  6. Cover and cook for 20-30 more minutes on Low or until cheeses are melted.
  7. Serve in bowls topped with bacon pieces and additional cheese to garnish.

Happy Crocking!

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



Loaded Baked Potato Soup - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites