CROCKPOT BAKED POTATO SOUP RECIPE RECIPES

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STYLE LOADED BAKED POTATO SOUP RECIPE - FOOD.COM



Style Loaded Baked Potato Soup Recipe - Food.com image

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours

Yield 2 cup servings, 6-8 serving(s)

Number Of Ingredients 13

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Steps:

  • Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  • Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  • Stir in cream, cheese and chives.
  • Top with sour cream (if used), sprinkle with bacon and more cheese.

Nutrition Facts : Calories 478.7, FatContent 32.2, SaturatedFatContent 18.4, CholesterolContent 91.6, SodiumContent 1761, CarbohydrateContent 35.4, FiberContent 3.3, SugarContent 3, ProteinContent 13.4

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE



Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

2 medium russet potatoes (washed and dried)
1 small head of cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE
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