This easy slow-cooker potato soup has all the good stuff you love on a potato--including bacon, cheese and scallions. Serve this loaded baked potato soup with a salad for an easy dinner--just 15 minutes of active prep time!--whenever you're in need of some serious comfort food. It would also be fun fare for a casual party. Serve it straight out of the slow cooker and set out bowls of toppings so everyone can assemble their own. You can easily make this soup vegetarian--just use vegetable broth and skip the bacon. Source: Eatingwell.com, September 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours. Turn off the slow cooker.

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  • Remove and discard the garlic and bay leaf. Add half-and-half and pepper to the potato mixture; mash using a potato masher, leaving some chunks.

  • Pour half of the potato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process for 10 seconds. (Use caution when blending hot liquids.) Return the blended soup to the remaining potato mixture in the slow cooker; stir to combine. Ladle evenly into 6 bowls. Top evenly with cheese, yogurt, scallions and bacon.

Tips

Equipment: 6-quart slow cooker

Nutrition Facts

316 calories; 9.5 g total fat; 5 g saturated fat; 27 mg cholesterol; 468 mg sodium. 1146 mg potassium; 45.4 g carbohydrates; 3.2 g fiber; 4 g sugar; 13.8 g protein; 317 IU vitamin a iu; 15 mg vitamin c; 41 mcg folate; 176 mg calcium; 2 mg iron; 63 mg magnesium;

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