Slow Cooker Baked Potato Soup Recipe

Ingredients

• 5 pounds russet potatoes, peeled and cubed
• 3 (14 ounce) cans chicken broth
• 1 cup chopped sweet onion
• cup salted butter
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 quart heavy cream
• 2 cups shredded sharp Cheddar cheese, divided
• 1 cup chopped scallion greens
• 12 slices cooked and crumbled bacon
• cup sour cream, or to taste (Optional)

Directions

1. Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker.
2. Set the slow cooker to Low and cook, stirring every hour, for 4 to 6 hours.
3. After the potatoes are tender, mash them and the onions into pieces smaller than 1/2 inch.
4. Let the soup cook for an additional hour.
5. Stir in the heavy cream, 2 cups of Cheddar cheese, and scallion greens. Continue cooking until heated through and the cheese has fully melted.
6. Serve the soup in large bowls, garnished with the remaining Cheddar cheese, crumbled bacon, and a dollop of sour cream (optional).

Nutrition Facts

Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.