Baked Potato Soup for the Slow Cooker
Chop all the ingredients, freeze, then pull out for an easy slow-cooker meal.
Ingredients (10)
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3 lb Russet Potato
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2 Yellow Onions
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1 Green Onion Bunch
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4 Garlic Cloves
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4 cup Low Sodium Chicken Broth
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1 tsp Kosher Salt
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1 tsp Freshly Ground Black Pepper
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8 oz Cheddar Cheese
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½ lb Bacon
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1 cup Heavy Cream
Directions
- 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 for 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.