Slow Cooker Loaded Baked Potato Soup recipe
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Ingredients
- 8 large Idaho potatoes, skin-on, cut into 1-inch cubes 1 (32 ounce) carton chicken broth 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 1 pint heavy whipping cream 1 (16 ounce) container sour cream 1 (8 ounce) package cream cheese, softened 1 cup chopped white onion 1 cup chopped green onions 1 (1 pound) package bacon
Nutrition Info
- 511 caloriescarbohydrate: 39.8 gcholesterol: 102.7 mgfat: 33.1 gfiber: 2.7 gprotein: 15.6 gsaturatedFat: 19.1 gservingSize: -sodium: 915.8 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Loaded Baked Potato Soup
Directions
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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.
Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.
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.
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.