Slow-Cooker Loaded Baked Potato Soup

Explore this Slow-Cooker Loaded Baked Potato Soup recipe! Bring together cheese, bacon and sour cream in this scrumptious slow-cooker soup.

Rated 4.1 from 31 votes

8 slices OSCAR MAYER Bacon , cut into 1/2-inch pieces

1 onion , finely chopped

2 Tbsp. flour

1 carton (32 oz.) fat-free reduced-sodium chicken broth , divided

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes

1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA , divided

1/2 cup milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh chives

1. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use.

2. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or HIGH 2 to 3 hours).

3. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

4. Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

Slow-Cooker Loaded Baked Potato Soup

What You Need

Instructions

Popular Recipes List