Rating: 5 stars
2 Ratings
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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


Recipe Summary

15 mins
6 hrs 15 mins


Ingredient Checklist


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.

  • 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.


Equipment: 6-quart slow cooker

Nutrition Facts

2 cups soup, 2 Tbsp. cheese, 1 Tbsp. yogurt, 1 Tbsp. scallion & 1/2 slice bacon each
316 calories; protein 13.8g; carbohydrates 45.4g; dietary fiber 3.2g; sugars 3.8g; fat 9.5g; saturated fat 5g; cholesterol 27.5mg; vitamin a iu 317.5IU; vitamin c 14.8mg; folate 41.2mcg; calcium 175.6mg; iron 2.2mg; magnesium 62.9mg; potassium 1146mg; sodium 468.4mg; thiamin 0.2mg.

2 1/2 starch, 1 high-fat protein, 1/2 fat