Slow Cooker Twice Baked Potato Soup Recipes

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.

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.

TWICE BAKED POTATO SOUP

Steps:

• Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
• Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
• Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
• Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
• Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
• Spoon 1/4 cup remaining potato into each bowl.
• Divide the broth mixture among the bowls.
• Top with bacon, cheese and sour cream.

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

TWICE BAKED POTATOES - CROCK POT

Steps:

• Place potatoes in slow cooker, and cover with salted water.
• Cover. Cook on High for 3-4 hours or until tender, then drain well.
• Transfer potatoes to a mixing bowl, and mash with a potato masher until almost smooth.
• Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth.
• Stir in 1 Celsius of the cheese and half the bacon.
• Return mixture into the slow cooker.
• Cover. Cook on Low for 2 hours, or on High for 1 hour.
• Spread evenly into a baking dish.
• Use a spatula or fork to make an irregular surface.
• Top with remaining cheese, bacon and green onions.
• Place under broiler for 4-5 minutes to melt cheese and brown top. (Note: If you don't have access to an oven, you can return to the slow cooker instead. The cheese will melt but will not brown.).
• Serve immediately.