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Slow Cooker Cheesy Baked Potato Soup
Prep Time
10
mins
Cook Time
8
hrs
Total Time
8
hrs
10
mins
Servings:
8
Author:
Melissa Jennings
Ingredients
32
oz.
shredded hash brown potatoes
frozen
1/2
cup
chopped yellow onion
1/2
cup
chopped green onion
plus extra for topping
1/4
cup
diced carrots
optional
32
oz.
chicken broth
1
cup
water
1 1/2
tsp.
salt
1
tsp.
ground pepper
3
tbs.
all-purpose flour
1
cup
Heavy Cream
2
cups
shredded sharp cheddar cheese
plus extra for topping
1/4
cup
crisp bacon bits
crumbled
1/4
cup
chopped fresh chives
cracked pepper for topping
optional
sour cream for topping
optional
Instructions
In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.
Cook on low setting for 6-8 hours.
Add flour to heavy cream and stir until smooth. Add to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to "keep warm" setting.
When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.