Baked Potato Soup

195 calories per serving 8 servings

Baked Potato Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3-½

    pounds potatoes, peeled and cut into ¾-inch pieces

  • 1

    small sweet red pepper, seeded and chopped

  • 1

    package (10 ounces) frozen chopped broccoli

  • 4

    cups low-sodium chicken broth

  • cup half-and-half

  • cup reduced-fat sour cream, plus additional for garnish

  • 1

    tablespoon cornstarch

  • 1-¼

    teaspoon salt

  • ½

    teaspoon black pepper

  • 4

    scallions, trimmed and thinly sliced

  • 4

    slices bacon, cooked and crumbled

  • Shredded cheddar cheese (optional)


Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender. In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls. Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.


Facebook Conversations