Slow Cooker Baked Potato Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 10 mins
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Servings
6 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Baked Potato Soup
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Creamy, comforting and perfect for a chilly day, this Slow Cooker Potato Soup recipe is loaded with flavor! Made with your favorite potatoes, onions, garlic and finished with cream cheese, sour cream and your favorite baked potato toppings, this slow cooker soup recipe is easy to make and great for any night of the week.
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Ingredients
- 2-3 trips Bacon
- 1 tablespoon bacon fat leftover from bacon
- ¾ cup onion about ½ medium onion, chopped
- 2 tablespoons garlic chopped
- 1 ½ lbs. gold potatoes
- 4 cups chicken stock unsalted if possible
- 4 oz. cream cheese
- ¼ cup sour cream
- salt to taste
- black pepper to taste
Toppings
- sour cream
- cheese
- Bacon
- chives chopped
Instructions
- Cook the bacon. Throw 1-2 strips of bacon in a skillet. When crisp, remove them from the pan and save for later in the fridge. (You can reheat these in the microwave for 20-30 seconds until warm for garnish.) Save the grease.
- Add the onion and garlic to the skillet with the bacon grease. Cook until soft and fragrant, about 5-7 minutes. Scoop into the slow cooker.
- Scrub and chop the potatoes into 1-2” pieces. (The smaller the bites, the quicker they’ll be cooked through.)
- Place the chopped potatoes in the slow cooker, and pour in the stock.
- Place the lid on the slow cooker, and cook on low for 7-8 hours. If you need your soup done faster, cook on high for 4-5 hours.
- Thirty minutes before serving, add the cream cheese and sour cream. Let them melt into the soup. Do not do this early or they will curdle.
- Blend in a regular-sized blender or with an immersion blender until smooth.
- Serve with your favorite toppings, and enjoy immediately!
Notes
- This recipe is very easy to double for a crowd!
- To make this soup vegetarian, skip the bacon and bacon fat. Saute the onion and garlic in avocado or olive oil. Use vegetable broth instead of chicken stock.
- How to store: Store in an airtight container in the refrigerator for 3-4 days. Let the soup cool completely before placing in the refrigerator.
- How to freeze: Freeze in a freezer-safe storage container for up to 3 months. Let defrost in the fridge, then reheat in the microwave.
Nutrition Information
Show Details
Serving
1serving
Calories
351kcal
(18%)
Carbohydrates
31g
(10%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
59mg
(20%)
Sodium
493mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 59mg | 20% |
| Sodium | 493mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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