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 calories
carbohydrate: 39.8 g
cholesterol: 102.7 mg
fat: 33.1 g
fiber: 2.7 g
protein: 15.6 g
saturatedFat: 19.1 g
servingSize: -
sodium: 915.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.

  3. 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.

  4. 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.

Recipe Yield

16 servings

Recipe Note

A delicious creamy and savory soup that will sure to be a hit with any dinner guests or family!

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