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Loaded "Baked" Potato Soup

SERVES
8
COOK TIME
4 Hr

This rich soup has all the fixin's of a loaded baked potato and is just as tasty. We use refrigerated potatoes that are already diced with onions. How's that for easy?

What You'll Need

  • 2 (20-ounce) packages refrigerated diced potatoes with onion
  • 1 (32-ounce) container chicken broth
  • 1/4 cup butter
  • 2 teaspoon garlic salt
  • 1 1/4 teaspoon freshly ground black pepper
  • 1 (10-3/4-ounce) can cream of potato soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1 1/2 cup (6 ounces) shredded extra-sharp Cheddar cheese, divided
  • 3 tablespoon chopped fresh chives
  • 4 fully cooked slices bacon, chopped

What to Do

  1. In a 4- to 5-quart slow cooker, combine potatoes, chicken broth, butter, garlic salt, black pepper, and potato soup.
     
  2. Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours, or until potatoes are tender.
     
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in sour cream, 1 cup cheese, and chives. Ladle into individual bowls, and evenly sprinkle each serving with bacon and remaining cheese.
     

Notes

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