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.
Slow Cooker Baked Potato Soup with all the fixin’s
Author: Heather
Recipe type: Soup
Ingredients
- 3½ pounds of potatoes, peeled and cut into ¾ 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.
- ⅓ cup of half and half
- ⅓ cup of sour cream (plus extra for garnish)
- 1 tbsp cornstarch
- 1¼ tsp salt
- ½ 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?
Instructions
- 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.
- Right before serving – in a small bowl, whisk together half and half, ⅓ cup sour cream, cornstarch, salt and pepper. Remove cover from slow cooker and mash potatoes slightly and stir in liquid mixture.
- I used a potato masher to mix everything up and get the consistency I wanted.
- 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.
I’d love to hear from you – how would you dress this up? What toppings would you put on your soup?
Leave a Reply