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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Slow Cooker Loaded Baked Potato Soup Recipe

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This recipe for Slow Cooker Loaded Baked Potato Soup is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion, chopped
1 pound yellow potatoes, washed, peeled, and chopped into large chunks
8 ounces ham steak, cubed
32 ounces low sodium vegetable broth
2 cups (16 ounces) half and half or whole milk
1/2 teaspoon pepper
2 carrots sliced (optional)
2 celery sticks (optional)
3/4 cup shredded cheese
6 slices bacon, cooked and chopped
4 green onions, chopped
2 tablespoons chopped chives
Sour cream, optional
Directions:
Directions:
In the bowl of a large (5qt) slow cooker, place onion, potatoes, ham, broth, half and half, and pepper (carrot and celery if desired). Cook on low for 6 hours.

Ladle soup into bowls, top with shredded cheese, chopped bacon, green onions, and sour cream if using.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Prep ahead: place all ingredients in the slow cooker bowl, cover, and refrigerate up to 3 days. Cook as directed.

Freezer friendly: place all ingredients in a zip bag and freeze, laying flat, until ready to use. Thaw and cook as directed. Freeze leftovers in 1 cup servings for up to 3 months.

 

 

 

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