Baked Potato Soup, Slow Cooker

Baked-Potato-SoupThis recipe is absolutely delicious!  If you have ever had the potato soup at the 54th Street Grill- this is soooo similar, and super easy to prepare.  I found the original recipe on by The-Baby-Bow-Lady.  I have tweaked it, so here is my version!  Hope you enjoy it as much as I do!

Serves 8

10 medium red potatoes, washed and cut into cubes (skin on)

6 Tbsp. all-purpose flour

1 cup real bacon bits, precooked

1 medium red onion, chopped

2 cloves garlic, minced

5 cups chicken broth

1 pkg. (.4 oz.) of dry ranch dressing mix

2 tsp. dry parsley

½ tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

2 cups half and half

4 oz. Velveeta cheese

Cheddar cheese, to taste

Green onions, to taste


1). Add cubed potatoes to the bottom of your slow cooker and sprinkle with the flour.

2). Add red onion, garlic, chicken broth, ranch dressing mix, parsley, seasoned salt, garlic powder, and black pepper.

3). Cook on low 6-8 hours.  Add bacon, half-and-half, and Velveeta cheese during last two hours.

4). Garnish with cheddar cheese, green onions, sour cream, and additional bacon if desired.


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