Slow Cooker Loaded Baked Potato Soup
Betty demonstrates how to make Slow Cooker Loaded Baked Potato Soup. This recipe was adapted from a version by 12 Tomatoes and Greater Good, also Simply Made with Love. It is great served with Sour Cream Cornbread.
Ingredients
| Frozen cubed hash browns | 32 Ounce , thawed | |
| Chicken broth | 4 Cup (64 tbs) | |
| Condensed cream of chicken soup | 10 1/2 Ounce | |
| Sharp cheddar cheese | 2 Cup (32 tbs) , finely shredded | |
| Cream cheese | 8 Ounce , softened and cut into cubes | |
| Crisp bacon | 1 Cup (16 tbs) , crumbled | |
| Dried rosemary | 1/4 Teaspoon | |
| Coarse salt | To Taste | |
| Freshly ground black pepper | To Taste |
Directions
MAKING:
1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon, and cream cheese in slow cooker.
2. Season with rosemary, salt, and pepper. Mix thoroughly.
3. Place lid on slow cooker and cook on HIGH for 3 hours, or until potatoes are tender, stirring occasionally. Taste and adjust seasoning, if necessary.
SERVING:
4. Serve hot into soup bowls. Garnish with cheddar cheese and bacon bits. Enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 770Calories from Fat 414
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 1880 mg78.33%
Total Carbohydrates 51 g17%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 31 g62%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
