slow cooker twice baked potato soup

Name: Slow Cooker Twice Baked Potato Soup
Prep time: 30 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: 3 - large russet potatoes; 1 - small yellow onion, diced; 3 cup(s) fat free chicken broth; 2 cup(s) fat free milk; 1 1/2 teaspoon(s) salt; 1 teaspoon(s) pepper; 2 ounce(s) reduced fat cream cheese; - crumbled bacon; - green onions; - sour cream; - cheddar cheese

60 Pinches 1 Photo

Bridget O'Connor

Updated on Dec 12, 2013

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

Rate

prep time 30 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

3 - large russet potatoes
1 - small yellow onion, diced
3 cups fat free chicken broth
2 cups fat free milk
1 1/2 teaspoons salt
1 teaspoon pepper
2 ounces reduced fat cream cheese
- crumbled bacon
- green onions
- sour cream
- cheddar cheese

How To Make slow cooker twice baked potato soup

Step 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!
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