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


  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 for 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.