October 22, 2014

Slow Cooker Baked Potato Soup with all the fixin’s

Slow-Cooker-Crockpot-Potato-Soup-Recipe

Add this recipe to your Slow Cooker Recipes pinterest board.

Slow Cooker Baked Potato Soup

Have you ever had a Twice Baked Potato? Well this Slow Cooker Baked Potato Soup is like having a bowl full of the creamy inside of a twice baked potato. It’s delicious, incredibly filling and very frugal to make. Oh and easy, too.

INGREDIENTS

3 1/2 pounds of potatoes, peeled and cut into 3/4 inch pieces – I probably used more like 4 pounds

1 red pepper, seeded and chopped – I left this out to avoid my kids complaining

1 package (10 oz) of frozen chopped broccoli

4 cups of low sodium chicken stock – I used my slow cooker chicken broth from earlier in the week.

1/3 cup of half and half

1/3 cup of sour cream (plus extra for garnish)

1 tbsp cornstarch

1 1/4 tsp salt

1/2 tsp black pepper

Garnish ideas – Sour cream, scallions, bacon (cooked and crumbled), shredded cheese, diced ham – what else do you put on your baked potatoes?

HOW TO PREPARE

1.) Combine potatoes, red pepper and broccoli in slow cooker. Pour chicken broth over potatoes. Cook for three (3) hours on high or six (6) hours on low – basically until potatoes are tender.

2.) Right before serving – in a small bowl, whisk together half and half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover from slow cooker and mash potatoes slightly and stir in liquid mixture.

3.) I used a potato masher to mix everything up and get the consistency I wanted.

4.) Serve with your favorite toppings!

Jenny, who sent in the recipe, likes to add an additional bag of broccoli about an hour or so before the soup is done. The first bag of broccoli you toss in will completely break down, so if you want big broccoli chunks you can add another bag like Jenny does.

This was such a hearty dish that I was able to make two extra dinners from it! I used my FoodSaver to package up two batches for later dinners! When I want to thaw these, I can boil the bags and dump into a saucepan to heat up. Or, you can cut off an edge and drop the frozen brick into a hot sauce pan and cook that way, too. Or you can plan ahead and take them out the night before.

This recipe was sent in by Jenny as part of our Crock-tober series a couple years ago! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

I’d love to hear from you – how would you dress this up? What toppings would you put on your soup?

Comments

    Leave your comments here...

    *

  1. HeatherS says:

    Am I able to use fresh broccoli? 🙂

  2. A really quick and easy way to make this soup (which is very yummy!) is to use frozen hash browns. All the hard work is done for you! That is how I made it. Quick, easy and delicious. Thanks for sharing this. 🙂

  3. That looks SO good – curses! I just had dinner, and looking at that picture made me hungry again! x-(

  4. Just made this tonight and we all LOVED it!! So happy to have another dinner to add to our meals 🙂

  5. This looks amazing!

    I’ve done both the chicken and dumplings and the mac and cheese from this series.

    I really love that you’ve been featuring recipes with such simple, ordinary ingredients. 🙂
    Oh, I also made the pulled pork you did in a different post.

    One addition to the chicken and dumplings is to skip the Pilsbury and do a simple drop biscuit. It’s Even cheaper and it gives it that homemade taste, in a couple minutes. I used the recipe at Spark People, but you can just Google drop biscuits.

    Can’t wait to try this one! Thanks again for this fun series!

  6. What type of potatoes do you use?

  7. Yum – I have a recipe for crockpot potato soup but I like the addition of broccoli and a red pepper! How do you use your vacuum sealer for soup?!?!

Send this to a friend