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Hearty Baked Potato Soup

Total Time

Prep: 25 min. Cook: 6 hours

Makes

10 servings (3-1/2 quarts)

I got this recipe from my aunt, a terrific cook. Full of bacon, cheese and chives, the soup tastes just like a loaded baked potato. My husband and I love to hunker down with it on chilly nights. —Molly Seidel, Edgewood, New Mexico
Hearty Baked Potato Soup Recipe photo by Taste of Home

Ingredients

  • 5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
  • 1 large onion, chopped
  • 1/4 cup butter
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup half-and-half cream
  • 3 tablespoons minced fresh chives
  • Optional toppings: Shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

Directions

  1. Place first 7 ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours.
  2. Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese and the cream and chives; heat through, stirring until blended. Serve with toppings as desired.

Can you freeze Hearty Baked Potato Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/3 cups: 310 calories, 11g fat (7g saturated fat), 38mg cholesterol, 906mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 9g protein.

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