Crock Pot Baked Potato Soup Recipe 455 Food

CROCK POT BAKED POTATO SOUP

Steps:

• Wash potatoes and prick several times with a fork.
• Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
• Let cool.
• Cut potatoes.
• Melt butter in a heavy sauce pan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minutes, stirring constantly.
• Gradually add milk.
• Cook over medium heat, stirring constantly until mixture is bubbly.
• Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
• Cook on High for 4 hours.
• Stir in the sour cream right before serving.
• If soup is to thick, add a little milk at a time until desired thickness is achieved.
• Garnish with additional sour cream and crumbled bacon.

CROCK-POT LOADED BAKED POTATO SOUP RECIPE

Steps:

• In a large skillet on the stove-top set on medium heat add the diced bacon and slowly cook the bacon until crispy. Remove the cooked bacon with a slotted spoon and set aside on a plate lined with paper towels to drain.
• Pour off the bacon fat from the skillet except for about 2 tablespoons and add the chopped onion. Cooked the onion over medium-high heat until the onion becomes translucent and starts to just turn brown.
• Add half of the bacon, onions, chicken stock, potatoes, celery, carrots, garlic, bay leaves, thyme and pepper to a 6 quart or larger slow cooker and stir to combine.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until the potatoes and carrots are soft.
• During the last half hour of cooking whisk together the sour cream, half and half and flour until there are no lumps of flour.
• Remove and discard the bay leaves.
• Add the cream mixture and shredded cheddar cheese to the soup and stir to combine.
• Recover and continue cooking on LOW for the remaining 30 minutes until the soup is thickened.
• Ladle hot soup into bowls and garnish with chopped chives and a sprinkle of the reserved bacon.

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP

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.

EASY CROCK POT POTATO SOUP

Steps:

• Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
• Cook on low 4 to 6 hours, or on high 3-4 hours - until potatoes are soft.
• About 30 to an hour minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick.
• Stir into the soup.
• Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

SLOW COOKER, EASY BAKED POTATO SOUP

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.

BAKED POTATOES FROM THE CROCK POT

Steps:

• Stab potatoes with fork.
• Wrap each in foil.
• Fill crock pot with potatoes.
• Cover and cook on High 2 1/2- 4 hours.
• Do not add water.
• Cooking time depends on how big your potatoes are.
• Use your best judgement.
• It doesn't hurt to cook them for the 4 hours.
• For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

BAKED POTATO SOUP

Steps:

• Combine first 7 ingredients in a 5-quart slow-cooker.
• Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in half-n-half, cheese, and chives.
• In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

CROCK POT POTATO SOUP

Steps:

• Peel 6 large potatoes. Cut into bite-size pieces.
• Put in crock pot along with leeks, onions, carrot, chicken bouillon cubes, parsley flakes, chopped celery, salt, water, butter, pepper, evaporated milk, and flour.
• Mix well.
• Cook on low 8 to 10 hours.
• Garnish with crumbled bacon and chives.