Slow Cooker Baked Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
8 servings
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Calories
343 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Baked Potato Soup
Description
Slow Cooker Baked Potato Soup is made by combining peeled, diced Yukon gold potatoes with diced onions, minced garlic, cooked bacon, dried parsley, chicken broth, salt, and pepper in a slow cooker. The ingredients cook together for several hours, softening the potatoes and blending flavors.
After slow cooking, the soup is thickened either with a traditional roux mixture of butter, flour, and evaporated milk or heavy cream, or alternatively with a cornstarch and evaporated milk mixture. This step adds creaminess and body without overpowering the soup's base ingredients. Sharp cheddar cheese and sour cream enrich the overall flavor and provide a slightly tangy contrast.
The soup can be served topped with additional cheddar cheese, cooked bacon, chives, and chopped green onions, which introduce fresh and crispy textures, complementing the creamy warmth of the soup. This hearty soup suits comforting meals during cooler weather.
Ingredients
- 10 lices Bacon diced, cooked
- 5 cups chicken broth low sodium
- 2 pounds potato peeled and diced, Yukon gold variety
- 1 medium sweet onion diced
- 6 garlic minced, use more if you want, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon parsley dried
- 1/2 cup sour cream
- 2 cups cheddar cheese shredded sharp
Roux Mixture:
- 4 tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
- 3 tablespoons cornstarch
- 12 oz evaporated milk
Toppings:
- chives
- cheddar cheese shredded
- Bacon cooked
- green onion chopped
Instructions
Cook Potatoes:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, and gradually add the evaporated milk or heavy cream, depending on which one you are using.
- Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
- If you want to avoid making the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
- Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
- Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes to thicken.
- Stir in the shredded cheddar cheese and sour cream. Stir well until thoroughly combined and creamy, and season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon, cheese, green onions, and sour cream.
- The soup can be refrigerated for up to 3-5 days.
- Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 343kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 750mg | 31% |
| Potassium | 800mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 307mg | 31% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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