BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP
The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.
Provided by Brett McKenney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
- Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
- Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 39.7 g, Cholesterol 89.1 mg, Fat 32.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 15.3 g, Sodium 1990.1 mg, Sugar 3.1 g
SLOW COOKER, EASY BAKED POTATO SOUP
I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!
Provided by The-Baby-Bow-Lady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 7h30m
Yield 4
Number Of Ingredients 14
Steps:
- Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
- Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
- Pour water into the slow cooker.
- Cook on Low 7 to 9 hours.
- Pour half-and-half into the soup; cook another 15 minutes.
- Garnish with Cheddar cheese and green onion to serve.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 17.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1720.2 mg, Sugar 2.6 g
EASY SLOW-COOKER POTATO SOUP
This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
SLOW COOKER LOADED POTATO SOUP
Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
Provided by Mallory
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
- Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
- Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
- Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 50.3 g, Cholesterol 137.2 mg, Fat 42.2 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 24.1 g, Sodium 1087.7 mg, Sugar 3.4 g
SLOW COOKER TWICE BAKED POTATO SOUP
Healthy yet hearty. This soup will be sure to warm you up on a cold day!
Provided by Bridget O'Connor
Categories Cream Soups
Time 4h30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!
CHEDDAR-BACON TWICE-BAKED POTATOES
Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
- Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
- Bake 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 440, Carbohydrate 39 g, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1030 mg
TWICE BAKED POTATO SOUP
Make and share this Twice Baked Potato Soup recipe from Food.com.
Provided by jtrautwein89
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
- Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
- Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
- Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
- Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
- Spoon 1/4 cup remaining potato into each bowl.
- Divide the broth mixture among the bowls.
- Top with bacon, cheese and sour cream.
Nutrition Facts : Calories 892.6, Fat 43.4, SaturatedFat 20.4, Cholesterol 81.3, Sodium 1442.8, Carbohydrate 103, Fiber 12.4, Sugar 6.1, Protein 25
TWICE BAKED POTATOES - CROCK POT
Make and share this Twice Baked Potatoes - Crock Pot recipe from Food.com.
Provided by hatfield_b
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in slow cooker, and cover with salted water.
- Cover. Cook on High for 3-4 hours or until tender, then drain well.
- Transfer potatoes to a mixing bowl, and mash with a potato masher until almost smooth.
- Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth.
- Stir in 1 Celsius of the cheese and half the bacon.
- Return mixture into the slow cooker.
- Cover. Cook on Low for 2 hours, or on High for 1 hour.
- Spread evenly into a baking dish.
- Use a spatula or fork to make an irregular surface.
- Top with remaining cheese, bacon and green onions.
- Place under broiler for 4-5 minutes to melt cheese and brown top. (Note: If you don't have access to an oven, you can return to the slow cooker instead. The cheese will melt but will not brown.).
- Serve immediately.
" TWICE BAKED" POTATO SOUP
This is a really good soup/chowder that I created recently. It tastes a lot like twice baked mashed potatoes - except for it's a soup. Very flavorful. I use Bear Creek brand Creamy Potato Soup Mix. Enjoy.
Provided by EmilieLearnstoCook
Categories Chowders
Time 35m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the soup mix according to the directions on the back of the bag. Let the soup cook for 5 minutes.
- Stir in the onion and garlic into the pot of soup, letting it simmer for another 10 minutes. Stir occasionally.
- Cut a generous chunk of cheddar cheese (about 2 ounces) and drop it into the soup pot. Wait a couple minutes for the cheese to melt and then stir the soup.
- Ladle the soup into bowls. Top with shredded cheddar cheese and scallions.
Nutrition Facts : Calories 81.4, Fat 6.3, SaturatedFat 4, Cholesterol 19.8, Sodium 117.9, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 4.9
SLOW COOKER BAKED POTATO SOUP
A creamy winter treat! Perfect for cool fall days or to warm you from the inside on a cold winter day! This baked potato soup comes together entirely in the slow cooker and is great for working moms and dads.
Provided by Sara S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h25m
Yield 12
Number Of Ingredients 11
Steps:
- Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours.
- Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted.
- Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.
Nutrition Facts : Calories 653 calories, Carbohydrate 39.8 g, Cholesterol 163.8 mg, Fat 48.2 g, Fiber 3 g, Protein 17.6 g, SaturatedFat 28.5 g, Sodium 1559.8 mg, Sugar 2.7 g
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