Baked Potato Soup Slow Cooker Recipe

Baked Potato Soup Slow Cooker Recipe

Ingredients

• 2 baking potatoes, peeled, cut in ½-inch (1.3 cm) cubes
• 1 cup (160 g) chopped onion
• 950 ml low-salt chicken broth
• ½ teaspoon minced garlic
• ¼ cup (55 g) unsalted butter
• 1 tsp black pepper
• 1 cup (235 ml) fat-free evaporated milk
• ½ cup (58 g) shredded Cheddar cheese
• 6 tbsps (9 g) chopped fresh chives
• ½ cup (115 g) fat-free sour cream
• 4 slices low-salt bacon, fried and crumbled

Method

1. Combine first six ingredients (through pepper) in a slow cooker; cover and cook on high for 4 hours or low for 8 hours (potato should be tender)
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened
3. Stir in evaporated milk, cheese, and chives
4. Top each serving with sour cream and sprinkle with bacon and more cheese, if desired
5. Yield: 6 servings
6. Per serving: 532 g water; 519 calories (30% from fat, 14% from protein, 56% from carb)

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