Description
A creamy and hearty slow cooker baked potato soup.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Place diced potatoes and chopped onion in the slow cooker.
- Add chicken or vegetable broth.
- Cook on low for 6-8 hours or high for 3-4 hours.
- When the potatoes are tender, mash some of them in the pot.
- Stir in heavy cream, cheddar cheese, sour cream, garlic powder, salt, and pepper.
- Cook for an additional 30 minutes on low.
- Serve topped with green onions.
Notes
- Adjust seasoning to taste.
- Use a potato masher for desired consistency.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: slow cooker baked potato soup