Slow-Cooker Potato Soup

Total Time Prep: 30 min. Cook: 8-1/4 hours
Yield 12 servings (4 quarts)
Contest Winner
Test Kitchen Approved
This slow-cooker potato soup takes all the flavor of a loaded baked potato—butter, bacon and onion—and turns it into an easy Crockpot potato soup you can serve any day of the week.

Ingredients

  • 5 pounds potatoes, peeled and cubed (about 10 cups)
  • 1 medium onion, finely chopped
  • 5 cans (14-1/2 ounces each) chicken broth
  • 1 garlic clove, minced
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 packages (8 ounces each) cream cheese, softened and cubed
  • 1 cup half-and-half cream
  • 1/4 cup butter, cubed
  • TOPPINGS:
  • 1 pound bacon strips, cooked and crumbled
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup minced chives

Directions

  1. Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
  2. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
  3. Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.

Nutrition Facts

1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.

I like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious comfort food recipes to my kids. —Jamie Chase, Rising Sun, Indiana
Recipe Creator

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