• 6 large baking potatoes, peeled, cut in 1/2-inch cubes
  • 1 large onion, chopped
  • 1 quart low sodium chicken broth (for vegetarian use vegetable broth)
  • 3 cloves garlic, minced (or pressed)
  • 1/4 c. butter
  • 2 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 c. cream or half-and-half cream
  • 1 c. shredded sharp Cheddar cheese
  • 3 T. chopped fresh chives or scallions
  • 1 c. sour cream (optional)
  • 4 slices bacon, fried & crumbled, optional (for vegetarian, eliminate bacon)
  • cheese, for sprinkling, if desired

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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. Combine first seven ingredients in a large slow cooker.
  2. Cover. Cook on High for 4 hours or Low for 8 hours (check to make sure potatoes are tender).
  3. Mash mixture until potatoes are coarsely chopped, and soup is slightly thickened.
  4. Stir in cream, cheese and chives/scallions.
  5. Top with sour cream (if desired), sprinkle with bacon, more cheese (if desired) and chives/scallions.

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

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