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Slow Cooker Baked Potato Soup
Slow Cooker Baked Potato Soup - packed with flavor soup that takes minimal prep! So good, it's bound to become a family favorite!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
slow cooker baked potato soup, slow cooker soup
Servings:
8
people
Calories:
303
kcal
Author:
Anna
Ingredients
3
slices
bacon
chopped
2
Tablespoons
salted butter
1
clove
garlic
pressed
½
cup
chopped onion
¼
cup
all-purpose flour
1
cup
chicken stock
1
cup
milk
½
teaspoon
salt
¼
teaspoon
pepper
3
lbs
russet potatoes
peeled, washed, chopped
3
cups
chicken stock
1
cup
water
½
cup
shredded cheddar cheese
green onions
chopped (for garnish)
US Customary
-
Metric
Instructions
In a large saucepan, cook bacon until crispy. Transfer cooked bacon pieces onto a paper towel lined plate. Cool. Refrigerate until ready to serve.
Into the pan with bacon grease, add butter, garlic and onion and cook until veggies are soft.
Sprinkle flour over the veggies and stir it in. Cook for about 1 minute.
Slowly drizzle chicken stock into the saucepan, whisking constantly. The mixture should thicken up.
Add milk and cook until thickened.
Add salt and pepper.
Place potatoes in the slow cooker.
Add stock and water.
Add the veggie mixture from the saucepan.
Cover and set the slow cooker on low for 6 hour or high for 4 hours.
Serve in a bowl, topped with shredded cheese, bacon pieces and green onions.
Nutrition
Calories:
303
kcal
|
Carbohydrates:
40
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
464
mg
|
Potassium:
913
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
210
IU
|
Vitamin C:
10.7
mg
|
Calcium:
113
mg
|
Iron:
2
mg