Baked Potato Soup for the Slow Cooker

Chop all the ingredients, freeze, then pull out for an easy slow-cooker meal.

Serves: 12 Save

Ingredients (10)

  • 3 pound russet potatoes, peeled and chopped into 1Ž2-inch pieces
  • 2 medium yellow onions, diced
  • 1 bunch green onions, chopped (white and green parts)
  • 4 garlic cloves, minced
  • 4 cup reduced-sodium chicken broth
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 (8-ounce) bag grated Cheddar cheese
  • 1/2 pound sliced bacon
  • 1 cup heavy cream

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  1. To prepare for the freezer: Divide potatoes, onions, garlic, salt and pepper between two large freezer bags. Place bacon, cheese and a copy of this recipe in another large bag. Label bags and tape together. Place in freezer. Put a sticky note on broth and heavy cream.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags of vegetables into a 6-quart slow cooker; add broth. Cover and cook on LOW for 6 hours. Turn off slow cooker and stir in heavy cream.
  3. Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.