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SLOW COOKER POTATO SOUP
There’s something undeniably comforting about a warm bowl of potato soup. This Slow Cooker Potato Soup is the perfect dish for chilly days, lazy weekends or easy weeknight dinners.
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Servings: 1
Calories: 659kcal
Equipment
- Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Stainless Steel" class="wprm-recipe-equipment-link" target="_blank" rel="nofollow">Hamilton Beach Slow Cooker
Ingredients
- 4 Cups Diced Potatoes peeled
- 4 Cups Chicken Broth
- 2 Cups Shredded Cheddar Cheese
- 1 10.5 oz Can Cream of Chicken Soup
- 1 Medium White Onion diced
- 1 8oz Block Cream Cheese, cubed
- 5 Thick Strips of Bacon fried and crumbled
- 1 oz Pack Dry Ranch Seasoning
- 1 tsp Black Pepper
- Salt - to taste if needed
- Chopped Green Onions optional garnish
- Extra Crumbled Bacon optional garnish
- Extra Shredded Cheddar Cheese optional garnish
Instructions
- Add all ingredients, except for the shredded cheddar cheese and garnishes, to slow cooker. Stir ingredients together.
- Cook on low for 6 hours and 45 minutes. Turn off slow cooker.
- Add the cheddar cheese to soup and let melt for 15 minutes.
- Stir soup before serving. Garnish with shredded cheese, crumbled bacon, and chopped green onions.
Notes
4 cups of potatoes is about 6 medium russet potatoes.
Nutrition
Serving: 1g | Calories: 659kcal | Carbohydrates: 51g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2983mg | Fiber: 5g | Sugar: 6g
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