Slow cooker baked potato soup
Prep time
Cook time
Total time
All the goodness of a twice-baked potato in a cup of soup!
Recipe type: Soup
Serves: 8
  • 8 slices bacon, chopped into small cubes
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1 litre chicken broth, divided
  • About 6 large baking potatoes, peeled, cut into ½-inch cubes
  • 175g Kraft Cracker Barrel Extra Old Cheddar cheese (or any sharp cheddar), grated
  • 1 cup skim milk
  • To garnish
  • ½ cup plain Greek yoghurt
  • ¼ cup chopped fresh chives
  • 8 green onions, finely sliced
  • approx ¼ cup sliced almonds, lightly toasted
  1. Fry bacon in large skillet on medium heat until crisp.
  2. Remove bacon from skillet with slotted spoon, reserving a little of the bacon fat in the skillet.
  3. Drain the bacon on paper towels and refrigerate until ready to use.
  4. Add onions to drippings in skillet, cook over mediun-high heat until they start to soften.
  5. Add flour to the pan and cook for approximately 1 minute, stirring continuously.
  6. Add 1 cup broth and allow the sauce to come to a boil.
  7. Pour into slow cooker. Stir in remaining broth and add the potatoes; cover with lid.
  8. Cook on HIGH for approximately 2.5 hours (will depend on your slow cooker - the original recipe called for 5-6 hours but mine was ready in just over 2)
  9. Use a slotted spoon to transfer 4 cups of potatoes to a medium bowl; mash until smooth.
  10. Add about ¾ of the grated cheese to the slow cooker; stir until melted.
  11. Stir in mashed potatoes and milk.
  12. Cover the soup and cook for approximately 5 minutes, until heated through.
  13. Serve the soup topped with the Greek yogurt, bacon, chives, green onions, almonds and the remaining cheese.
Recipe by eat. live. travel. write. at