"Baked" Potato Soup

Name: "Baked" Potato Soup
Cuisine: American
Ingredients: PREP: 21 MINUTES COOK: 4 HOURS OR 8 HOURS; MAKES: 12 CUPS; 6 large russet potatoes, peeled and cut into ½-inch cubis (about 3% pounds); 1 large onion, chopped (about 1% cups); 3(14-ounce) cans chicken broth with roasted garlic % cup butter; 2 % teaspoons salt; 1% teaspoons freshly ground pepper; 1 cup whipping cream or half-and-half; 1 cup (4 ounces) shredded sharp Cheddar cheese; 3 tablespoons chopped fresh chives; 1(8-ounce) container sour cream (optional); Special; Slow Cooker; Bonus Section!; 4 bacon slices, cooked and crumbled; Shredded Cheddar cheese

3 steps

Consider this the down-home comfort version of a loaded taicebaked botato-warm and creamy, just the way potato soup should be.

Updated at: Wed, 22 Oct 2025 23:36:04 GMT

Nutrition balance score

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Ingredients

0 servings

4HOURS

MINUTES, OR 8 HOURS

12 CUPSMAKES

6russet potatoes

large, peeled and cut into 1/2-inch cubis

1onion

large, chopped

3 x 14 ouncecans chicken broth with roasted garlic %

cup butter

2 teaspoonssalt

1 teaspoonsfreshly ground pepper

1 cupwhipping cream

or half-and-half

1 cupshredded sharp cheddar cheese

3 tablespoonsfresh chives

chopped

1 x 8 ouncesour cream

Special

shredded cheddar cheese

Instructions

Step 1

1. Combine first 6 ingredients in a 5quart slow cooke :

Step 2

Cover and cook on HIGH 4 hours or on LOW 8 he urs or until potato is tender.

Step 3

3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.

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"Baked" Potato Soup

Nutrition balance score

Ingredients

Instructions

Notes

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