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  • 3 pounds russet potatoes, peeled and chopped into 1Ž2-inch pieces
  • 2 medium yellow onions, diced
  • 1 bunch green onions, chopped (white and green parts)
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 (8-ounce) bag grated Cheddar cheese
  • 1/2 pound sliced bacon
  • 1 cup heavy cream


  1. To prepare for the freezer: Divide potatoes, onions, garlic, salt and pepper between two large freezer bags. Place bacon, cheese and a copy of this recipe in another large bag. Label bags and tape together. Place in freezer. Put a sticky note on broth and heavy cream.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags of vegetables into a 6-quart slow cooker; add broth. Cover and cook on LOW 6 hours. Turn off slow cooker and stir in heavy cream.
  3. Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.

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The recipe was originally published as Baked Potato Soup for the Slow Cooker on

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