Crock Pot Baked Potato Soup Food

CROCK POT - STYLE LOADED BAKED POTATO SOUP

Steps:

• Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheese and chives.
• Top with sour cream (if used), sprinkle with bacon and more cheese.

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.

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.

SLOW COOKER BAKED POTATO SOUP

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.

LOADED BAKED POTATO SOUP - CROCK POT POTATO SOUP

Steps:

• Combine potatoes, onion, soups, parsley, salt and pepper in slow cooker.
• Cover; cook on high 3 hours or until vegetables are tender.
• Stir together flour and powdered milk; stir into cooker. (Diced ham can be added.).
• Cover; cook 30 minutes until hot.
• Sprinkle each serving with bacon and cheese.

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.

GINA'S BAKED POTATO SOUP (CROCK POT)

Steps:

• Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
• Add all ingredients to your warmed crock pot and stir in well.
• Let it cook on low for a few hours stirring occasionally.
• Enjoy!

SLOW COOKER LOADED POTATO SOUP

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.

SLOW COOKER POTATO SOUP

Steps:

• Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
• At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

BAKED POTATO SOUP IN A SLOW COOKER RECIPE - (4.4/5)

Steps:

• Take the cream cheese out of the refrigerator so it can come to room temperature. This allows it to blend into the soup better. Prepare the vegetables for the soup. Wash and peel the potatoes. Chop them into about 1" pieces, which makes for a chunkier soup. If you like a creamier soup, chop them smaller. Set aside. Chop the onion into small pieces. Chop the garlic finely, or use garlic from a jar, about 2-3 teaspoons. Combine the potatoes, onion, garlic, broth and salt and pepper in your slow cooker. (Don't add the cream cheese, yet). Cook on high for 6 hours and low for 10 hours. About an hour before serving, take the cream cheese out of the refrigerator so it can come to room temperature. Just before serving, add the cream cheese that has been brought to room temperature, into your slow cooker and stir until it is melted. If you prefer a chunk soup, ladle into bowls and top with your favorite toppings! If you prefer a creamy soup, either blend a little at a time in a blender, or use an immersion blender in the slow cooker. Try different versions, like adding clams for a clam chowder, or stir the bacon, cheese and green onion into the soup and top with a dollop of sour cream.

LOADED BAKED POTATO SOUP FOR CROCKPOT

Steps:

• Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
• Stir in cream, cheddar cheese and chives.
• Top with sour cream (if using); sprinkle with bacon and more cheese.