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
-
In a 4- to 5-quart slow cooker, combine potatoes, chicken broth, butter, garlic salt, black pepper, and potato soup.
-
Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours, or until potatoes are tender.
-
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
-
If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
- Want even more potato soup variations? Check out our collection of Creamy Potato Soup Recipes: 7 Cozy Recipes for Potato Soup.