If you are a potato lover, then you will absolutely love this slow cooker twice baked potato soup recipe. This creamy and delicious soup is perfect for a chilly fall or winter night. It is easy to make and will comfort you with its warm, hearty flavors. This soup is a great option for a family dinner, or for meal prep, as it can be easily reheated for lunch or dinner throughout the week.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 4-6 hours in a slow cooker.
Ingredients
6 large potatoes, peeled and diced
6 slices of bacon, cooked and crumbled
1 small onion, diced
3 cloves of garlic, minced
4 cups of chicken broth
1 cup of heavy cream
1 cup of shredded cheddar cheese
1/2 cup of sour cream
2 tablespoons of chopped chives
Salt and pepper to taste
Equipment
Slow cooker
Blender
Cooking pot
Cooking utensils
Method
Peel and dice the potatoes into small pieces.
Cook the bacon until crispy, then crumble it and set it aside.
Add the diced potatoes and chicken broth to the slow cooker, and cook on high for 4-6 hours, or until the potatoes are tender.
Using a blender, blend the soup until smooth.
Return the soup to the slow cooker, and stir in the heavy cream, shredded cheddar cheese, and sour cream.
Add salt and pepper to taste.
Cook on high for an additional 30 minutes, or until the cheese is melted and the soup is heated through.
Serve the soup topped with crumbled bacon and chopped chives.
Enjoy your delicious slow cooker twice baked potato soup!
Notes
This recipe can easily be modified to suit your personal preferences. You can add more or less cheese, adjust the seasoning to your liking, or add extra toppings like diced green onions or shredded cheese.
Nutrition Info
This recipe makes approximately 8 servings. Each serving contains approximately:
Calories: 407
Carbohydrates: 22g
Protein: 13g
Fat: 31g
Saturated Fat: 17g
Cholesterol: 92mg
Sodium: 828mg
Potassium: 718mg
Fiber: 2g
Sugar: 2g
Vitamin A: 953IU
Vitamin C: 18mg
Calcium: 219mg
Iron: 2mg
Recipe Tips
For a thicker soup, you can reduce the amount of chicken broth or add a flour slurry to the soup. If you prefer a chunkier soup, you can reserve some of the diced potatoes and add them back to the soup after blending. This soup can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
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