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    You are in: Home / Recipes / Baked Potato Soup Recipe
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    Baked Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 21 mins

    21 mins

    6 hrs

    Battle in Seattle's Note:

    I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.

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    Ingredients:

    Serves: 8-12

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine first 7 ingredients in a 5-quart slow-cooker.
    2. 2
      Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
    3. 3
      Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
    4. 4
      Stir in half-n-half, cheese, and chives.
    5. 5
      In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

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    Ratings & Reviews:

    • on December 20, 2009

      45

      We really enjoyed this soup. I made it with very few changes, just left out the butter (cholesterol watchers) and salt (have a sodium-free kid). Par-boiled the potatoes and onions and threw them in the crock pot with everything up to the pepper. Whend they were tender, I whipped it a bit with my immersion blender, then added the rest and stirred it in. Very comforting on a cold night in the north. Will make again! Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2009

      55

      This is fabulous. I love how easy it is to prepare. I think a lot of the richness of taste comes from using the chicken broth. I went with full-fat half-and-half and added 10 slices of bacon (we love bacon!). I also dumped the bacon and sour cream right into the soup rather than serving separately. This was perfect for a chilly fall night, thank you so much for sharing this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2008

      55

      I really enjoy potato soups, but don't usually peel the potatoes! Didn't for this recipe either, & considering how small the potatoes were chopped, that was no problem! When it came to mashing, I only mashed about half of them, leaving the rest in small chunks! I also left out the optional sour cream & cut the amount of bacon in half! Would love to have eaten all of this myself, but instead opted to share about half of it with a couple of neighbors who enjoyed it as much as we did! Thanks for sharing the recipe! [Tagged, made & reviewed as part of my Soup's On theme in My-3-Chefs]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Baked Potato Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 357.8
     
    Calories from Fat 91
    25%
    Total Fat 10.1 g
    15%
    Saturated Fat 5.4 g
    27%
    Cholesterol 22.4 mg
    7%
    Sodium 857.8 mg
    35%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.7 g
    19%
    Protein 13.6 g
    27%

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