You are here: Home » Recipes » Baked Potato Soup for the Slow Cooker Baked Potato Soup for the Slow Cooker Recipe by Karry HosfordKitchen Tested Yield 12 servings Chop all the ingredients, freeze, then pull out for an easy slow-cooker meal. High Cotton Food Styling and Photography lalala soup PrintEmail Ingredients 3 pounds russet potatoes, peeled and chopped into 1Ž2-inch pieces2 medium yellow onions, diced1 bunch green onions, chopped (white and green parts)4 garlic cloves, minced4 cups reduced-sodium chicken broth1 teaspoon coarse salt1 teaspoon black pepper1 (8-ounce) bag grated Cheddar cheese1/2 pound sliced bacon1 cup heavy cream Instructions 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.