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Loaded Baked Potato Soup

TOTAL TIME: Prep: 35 min. Cook: 6 hours YIELD: 10 servings.
The only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia

Ingredients

  • 2 large onions, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups water, divided
  • 4 cups chicken broth
  • 2 medium potatoes, peeled and diced
  • 1-1/2 cups mashed potato flakes
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1 cup half-and-half cream
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced

Directions

  • 1. In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker.
  • 2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

Nutrition Facts

1 cup: 212 calories, 11g fat (6g saturated fat), 35mg cholesterol, 723mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.

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