Baked Potato Soup In A Slow Cooker Recipe 445

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
• Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
• Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

LOADED BAKED POTATO SOUP IN THE CROCK POT

Steps:

• Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
• Cook on LOW for 8-10 hours or HIGH for 5 hours without opening the lid during the cooking time. You'll want to cook this until the potatoes are tender.
• Add the cream cheese to the slow cooker, you can cube it if you like, but it's not nescessary. Using an immersion blend up the soup. If you don't have an immersion blender you can use a regular blender, you will need to blend the soup in batches.
• Season the soup with salt and pepper to taste.
• Serve with desired toppings.

SLOW COOKER, EASY BAKED POTATO SOUP

Steps:

• Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
• Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
• Pour water into the slow cooker.
• Cook on Low 7 to 9 hours.
• Pour half-and-half into the soup; cook another 15 minutes.
• Garnish with Cheddar cheese and green onion to serve.

SLOW COOKER BAKED POTATOES

Steps:

• Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

SLOW COOKER BAKED POTATO SOUP

Steps:

• 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.

LOADED BAKED POTATO SOUP (SLOW COOKER)

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Cut tops off of the garlic bulbs, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil. Roast in oven until fragrant, about 30 - 45 minutes. Remove from oven and unwrap to cool enough to handle.
• Meanwhile, dice potatoes, leaving skin intact. Add to slow cooker.
• Add chicken broth, onion, salt and pepper. Turn slow cooker to high and cover until garlic is done.
• When roasted garlic is cool enough to handle, squeeze the head to release the cloves. Using a bowl, plate, or cutting board is optimal, as the skins will flake off and you will not want to add them to your soup. After extracting the garlic cloves, add to the potato mixture in the slow cooker. Stir and re-cover. Cook on High for 1 hour, then reduce to Low. Cook for 6 hours on low.
• After 6 hours, take the lid off the slow cooker. Using a potato masher or immersion blender, break up the potatoes until a chunky yet creamy texture is achieved. Add cream, milk*, cheese, and yogurt, stirring until well blended. Turn slow cooker back to High. Add sliced green onions, bacon, and salt and pepper to taste. * More or less milk can be added depending on desired consistency.

BAKED POTATO SOUP IN A SLOW COOKER RECIPE - (4.4/5)

Steps:

• Take the cream cheese out of the refrigerator so it can come to room temperature. This allows it to blend into the soup better. Prepare the vegetables for the soup. Wash and peel the potatoes. Chop them into about 1" pieces, which makes for a chunkier soup. If you like a creamier soup, chop them smaller. Set aside. Chop the onion into small pieces. Chop the garlic finely, or use garlic from a jar, about 2-3 teaspoons. Combine the potatoes, onion, garlic, broth and salt and pepper in your slow cooker. (Don't add the cream cheese, yet). Cook on high for 6 hours and low for 10 hours. About an hour before serving, take the cream cheese out of the refrigerator so it can come to room temperature. Just before serving, add the cream cheese that has been brought to room temperature, into your slow cooker and stir until it is melted. If you prefer a chunk soup, ladle into bowls and top with your favorite toppings! If you prefer a creamy soup, either blend a little at a time in a blender, or use an immersion blender in the slow cooker. Try different versions, like adding clams for a clam chowder, or stir the bacon, cheese and green onion into the soup and top with a dollop of sour cream.