Baked Potato Soup

By carvalhohm

Ingredients

• 10 red potatoes, cut into cubes
• 3 tablespoons all-purpose flour
• 3/4 cup real bacon bits (cooked)
• 1 small red onion, chopped
• 1 clove garlic, minced
• 2 tablespoons chicken bouillon granules
• 1 tablespoon ranch dressing mix
• 2 teaspoons dried parsley
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 3 cups water
• 1 cup half-and-half
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped green onion, or to taste

Details

Servings 4
Adapted from everydaycheapskate.com

Preparation

Step 1

Put potatoes in the bottom of your slow cooker. Sprinkle flour over the potatoes and toss to coat. Add bacon bits, onion, garlic, bouillon, ranch dressing mix, parsley, salt and pepper. Pour in the water. Cover and cook on Low 7 to 9 hours (or High for 4 to 5 hours).

Pour half-and-half into the soup; cook another 15 minutes. To serve, garnish with Cheddar cheese and green onion.

Servings: 4