Slow Cooker Cheesy Baked Potato Soup
A creamy, cheesy soup with plenty of bacon! Yukon gold potatoes have the perfect texture and buttery taste for this soup, but Russet potatoes or red potatoes would also work in this recipe.
Recipe source: Gimme Some Oven
Recipe source: Gimme Some Oven
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Slow Cooker Cheesy Baked Potato Soup
Prep Time30 Minutes
Servings8
Cook Time480 Minutes
Ingredients
2 pounds gold potatoes, peeled (if desired) and chopped or crumbled
1 medium white or yellow onion, peeled and chopped
6 slices bacon, cooked and diced
3-4 cups chicken or vegetable broth
4 tablespoons butter
â…“ cup all-purpose flour
1 - 12-ounce can evaporated milk
1 cup shredded sharp cheddar cheese
½ cup sour cream or Greek yogurt
1 teaspoon Kosher salt, or more to taste
½ teaspoon freshly-cracked black pepper
OPTIONAL TOPPINGS: thinly-sliced green onions or chives
Bacon crumbles
Sour cream
Shredded sharp cheddar cheese
Directions
- In large slow cooker, add potatoes, onions, cooked bacon and 3 cups chicken broth; stir to combine.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork tender and cooked through.
- Just before serving, melt the butter in a small saucepan over medium-high heat.
- Whisk in the flour until it is completely combined; cook for 1 minute, stirring occasionally.
- Gradually add the evaporated milk and continue whisking until the mixture is completely smooth. Continue cooking until mixture reaches a simmer and thickens considerably, stirring constantly.
- Immediately pour mixture into the slow cooker and stir until combined.
- Add the cheddar cheese, sour cream or yogurt, salt and pepper; stir until combined.
- Serve warm with desired toppings.
TIP: If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup. If you would like the soup to be thinner, add in an extra 1 to 2 cups of warmed milk or broth.
NOTE: This recipe will not freeze well.
30 minutes
Prep Time
480 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Medium B Size Gold Potatoes, 3 Pound
$3.99$1.33/lb
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Carnation Evaporated Milk, 12 Ounce
$2.39$0.20/oz
Kraft Shredded Sharp Cheddar Cheese, 8 Ounce
$3.99$0.50/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Green Onions Bunched, 1 Each
$1.49
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Daisy Sour Cream, 8 Ounce
$2.29$0.29/oz
Kraft Shredded Sharp Cheddar Cheese, 8 Ounce
$3.99$0.50/oz
Directions
- In large slow cooker, add potatoes, onions, cooked bacon and 3 cups chicken broth; stir to combine.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork tender and cooked through.
- Just before serving, melt the butter in a small saucepan over medium-high heat.
- Whisk in the flour until it is completely combined; cook for 1 minute, stirring occasionally.
- Gradually add the evaporated milk and continue whisking until the mixture is completely smooth. Continue cooking until mixture reaches a simmer and thickens considerably, stirring constantly.
- Immediately pour mixture into the slow cooker and stir until combined.
- Add the cheddar cheese, sour cream or yogurt, salt and pepper; stir until combined.
- Serve warm with desired toppings.
TIP: If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup. If you would like the soup to be thinner, add in an extra 1 to 2 cups of warmed milk or broth.
NOTE: This recipe will not freeze well.