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Slow-Cooked Loaded Potato Soup

I put a twist on one of my favorite comfort foods that my grandmother used to make. I look forward to passing this down to my kids. —Jamie Chase, Rising Sun, Indiana
  • Total Time
    Prep: 30 min. Cook: 8-1/4 hours
  • Makes
    12 servings (4 quarts)


  • 5 pounds potatoes, peeled and cubed (about 10 cups)
  • 1 medium onion, finely chopped
  • 5 cans (14-1/2 ounces each) chicken broth
  • 1 garlic clove, minced
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 packages (8 ounces each) cream cheese, softened and cubed
  • 1 cup half-and-half cream
  • 1/4 cup butter, cubed
  • 1 pound bacon strips, cooked and crumbled
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup minced chives


  • Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
  • Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
  • Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Nutrition Facts
1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.

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