Slow Cooker Loaded Baked Potato Soup

A simple baked potato becomes a decadently rich side dish when it's loaded down with all the finest fixings. This easy slow cooker soup captures that flavor while you go about your day.

TOTAL TIME:6 hours

SERVINGS:6

Ingredients

  • 6-8 medium red or Yukon Gold potatoes
  • 2 quarts Kroger Reduced Sodium 99% Fat Free Chicken Broth
  • ½ lb. Kroger Sliced Bacon (approximately 10 slices)
  • 1 medium onion, diced
  • 2 ribs celery, sliced thin
  • ½ tsp. salt, or more to taste
  • 1 tsp. freshly ground black pepper, or more to taste
  • 1½ cups half-and-half
  • 6 oz. cheddar cheese, shredded
  • ½ cup sour cream
  • 1 large or 2 small green onions, chopped

Directions

  1. Peel the potatoes and cut them into 4 or 6 pieces each, depending on their size. Set them aside in a bowl of cold water.

  2. Pour the chicken broth into a saucepan and heat it over medium heat until it reaches a simmer.

  3. Cook the bacon in a large skillet while the broth heats. Set the strips aside on paper towels when they’re crisp.

  4. Pour off most of the fat from the skillet and add the onion and celery. Cook over medium heat until they’re softened and translucent but not browned.

  5. Drain the potatoes and place them in a 6-quart slow cooker. Add the onions, celery and heated broth. Crumble 4 strips of the bacon into the cooker, reserving the other 6. Season with salt and pepper, then cover and cook on high for 5 hours until the potatoes are very tender.

  6. Uncover the slow cooker and puree the soup with an immersion blender. Stir in the half-and-half, then taste the soup and adjust it with more salt and pepper if necessary.

  7. Uncover the slow cooker and puree the soup with an immersion blender. Stir in the half-and-half, then taste the soup and adjust it with more salt and pepper if necessary.

  8. TIPS:

    • Avoid russet potatoes for this soup – they’re a little toostarchy and can make your soup stodgy. Opt for the medium starch of red or Yukon Gold potatoes instead.
    • If you’d rather save half the soup for another night, pour the soup into a shallow container and cool it to room temperature as quickly as possible. Refrigerate or freeze the soup within 2 hours.
    • You can puree the soup in smaller batches in a regular blender or food processor if you don’t have an immersion blender. In a pinch, you can even use a spatula or plastic scraper to push it through a mesh strainer.