Soup, Chili & Stew
Slow-Cooker Loaded Baked Potato Soup
With a little extra prep, you get all the flavor of a loaded baked potato in one comforting dish.
Servings and Ingredients
|8 slice(s)||Oscar Mayer Bacon, cut into 1/2-inch pieces|
|1||onion, finely chopped|
|1||carton (32 oz) fat-free reduced-sodium chicken broth, divided|
|1 packet(s)||(24 oz) Ore-Ida Steam N' Mash Cut Russet Potatoes|
|1 packet(s)||(8 oz) Kraft Shredded Triple Cheddar Cheese with a Touch of Philadelphia, divided|
|½ c.||Breakstone's or Knudsen Sour Cream|
|¼ c.||chopped fresh chives|
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use.
- Add onions to drippings in skillet; cook and stir 5 minutes, or until crisp-tender. Stir in flour; cook and stir 1 minute. Add 1 cup broth; cook and stir 2 minutes, or until sauce comes to a boil and thickens. Pour into slow cooker. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours or HIGH 2 to 3 hours.
- Use slotted spoon to transfer 4 cups potatoes into a medium bowl; mash until smooth. Add 1 1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, for 5 minutes, or until heated through.
- Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 seconds, or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.
290 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 50mg
- Sodium: 790mg
- Total Carbohydrates: 19g
- Protein: 12g
Vitamin A 10%
Vitamin C 4%