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Slow Cooker Baked Potato Soup

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Baked potato soup is soup for the soul! All you need is bread to dip into your soup!

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Rate this recipe 4.5/5 (64 Votes)

Ingredients

  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 2 cups half & half
  • 6 Tbsp melted butter
  • 4 medium russet potatoes peeled and diced into 1 inch cubes
  • 1 1/2 cups grated cheddar cheese
  • 1 bunch green onions thinly sliced
  • 4 slices of bacon, cooked and crumbled
  • additional shredded cheddar cheese

Details

Servings 6
Adapted from realmomkitchen.com

Preparation

Step 1

In a slow cooker, combine the cream of chicken soup, cream of celery soup, half & half, and melted butter. Add potatoes and stir to combine.

Cook on low for 6 hours or until potatoes are tender.

Add 1½ cups of shredded cheese and stir until melted.

Serve soup and top with green onion, bacon, and shredded cheese if desired. Serves 6-8.

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