Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
Baked Potato Soup for the Slow Cooker

Baked Potato Soup for the Slow Cooker

Chop all the ingredients, freeze, then pull out for an easy slow-cooker meal.

Serves: 12 Save

Ingredients (10)

  • 3 lb Russet Potato
  • 2 Yellow Onions
  • 1 Green Onion Bunch
  • 4 Garlic Cloves
  • 4 cup Low Sodium Chicken Broth
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 8 oz Cheddar Cheese
  • ½ lb Bacon
  • 1 cup Heavy Cream
Add to cart

Directions

  1. 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.
  2. 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.
  3. Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.