Crockpot Baked Potato Soup
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"Recipe source: Relish"Serves | Prep Time | Cook Time
Why I Love This Recipe
Make ahead and freeze until used, or make it and serve it when ready
Ingredients You'll Need
3pounds russet potatoes, peeled and chopped into 1Ž2-inch pieces
2medium yellow onions, diced
1bunch green onions, chopped (white and green parts)
4 garlic cloves, minced
4cups reduced-sodium chicken broth
1teaspoon coarse salt
1teaspoon black pepper
1 (8-ounce) bag grated Cheddar cheese
1/2pound sliced bacon
1 cup heavy cream
To prepare for the freezer: Divide potatoes, onions, garlic, salt and pepper between two large freezer bags. Place bacon, cheese and a copy of this recipe in another large bag. Label bags and tape together. Place in freezer. Put a sticky note on broth and heavy cream.
To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags of vegetables into a 6-quart slow cooker; add broth. Cover and cook on LOW 6 hours. Turn off slow cooker and stir in heavy cream.
Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.