Real Recipes From Real Home Cooks ®

slow cooker twice baked potato soup

a recipe by
Bridget O'Connor

Healthy yet hearty. This soup will be sure to warm you up on a cold day!

serves 4
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker twice baked potato soup

  • 3
    large russet potatoes
  • 1
    small yellow onion, diced
  • 3 c
    fat free chicken broth
  • 2 c
    fat free milk
  • 1 1/2 tsp
  • 1 tsp
  • 2 oz
    reduced fat cream cheese
  • crumbled bacon
  • green onions
  • sour cream
  • cheddar cheese

How To Make slow cooker twice baked potato soup

  • 1
    Preheat oven to 425 Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!