Slow Cooker Baked Potato Soup recipe
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Ingredients
- 5 pounds russet potatoes, peeled and cubed 3 (14 ounce) cans chicken broth 1 cup chopped sweet onion ¼ cup salted butter 1 tablespoon salt 1 tablespoon ground black pepper 1 quart heavy cream 2 ¼ cups shredded sharp Cheddar cheese, divided 1 cup chopped scallion greens 12 slices cooked and crumbled bacon ¼ cup sour cream, or to taste
Nutrition Info
- 653 caloriescarbohydrate: 39.8 gcholesterol: 163.8 mgfat: 48.2 gfiber: 3 gprotein: 17.6 gsaturatedFat: 28.5 gservingSize: -sodium: 1559.8 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Baked Potato Soup
Directions
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Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours.
Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted.
Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.