Baked Potato Soup

READY IN: 6hrs 21mins
Recipe by Battle in Seattle

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.

Top Review by Messy44

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.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a 5-quart slow-cooker.
  2. Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  4. Stir in half-n-half, cheese, and chives.
  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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