Baked Potato Soup for the Slow Cooker

Baked Potato Soup
  • Yield: 12 servings


3pounds russet potatoes, peeled and chopped into 1Ž2-inch pieces
2medium yellow onions, diced
1bunch green onions, chopped (white and green parts)
4 garlic cloves, minced
4cups reduced-sodium chicken broth
1teaspoon coarse salt
1teaspoon black pepper
1 (8-ounce) bag grated Cheddar cheese
1/2pound sliced bacon
1cup heavy cream


  1. To prepare for the freezer: Divide potatoes, onions, garlic, salt and pepper between two large freezer bags. Place bacon, cheese and a copy of this recipe in another large bag. Label bags and tape together. Place in freezer. Put a sticky note on broth and heavy cream.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bag of vegetables into a 6-quart slow cooker; add broth. Cover and cook on LOW 6 hours. Turn off slow cooker and stir in heavy cream.
  3. Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.
—Recipe by Karry Hosford

Nutritional Info *per serving

  • Calories 230
  • Fat 12g
  • Cholesterol 45g
  • Sodium 450mg
  • Carbohydrate 25g
  • Fiber 2g
  • Protein 8g
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