Cheesy Baked Potato Soup
photo by QueenBee49444
- Ready In:
- 9hrs 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 (1360.77 g) can chicken broth
- 5 baking potatoes, peeled and diced
- 2 carrots, peeled and diced
- 4 green onions, chopped
- 12 slice bacon, cooked and crumbled
- 340.19 g can evaporated milk
- 453.59 g sour cream
- 354.88 ml mild cheddar cheese, shredded
- 354.88 ml sharp cheddar cheese, shredded
- salt and pepper
directions
- Add broth, potatoes, carrots, 3/4 of the onions, 7 slices of crumbled bacon, salt and pepper to crockpot.
- Cook on low for 8 hours.
- Use potato masher and lightly mash the potatoes to a thick but chunky consistancy.
- Add 1 cup each of the mild and sharp cheese, 8 oz sour cream and all of the evaporated milk.
- Mix well and cook for 45minutes.
- Serve with remaining sour cream, cheese, onion, and bacon sprinkled on top.
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Reviews
-
fabulous soup for the soup hater! I'm not a fan of soup at all, but absolutely love this with a side of fresh sourdough bread. I did end up having to cook this on high in the crockpot for half of the time (the first time I made it the potatoes weren't quite done), and I doubled the cheese. this one's a winner for the whole family - nothing weird in it, but a nice hearty meal.
-
Michigan winters can only be enjoyed if accompanied by delicious bowls of soup. This soup helped make the recent snowstorm bearable. I served the soup in fresh breadbowls and sprinkled a few chives and bacon bits on top. This recipe is going in the family favorites cookbook! Made and enjoyed on a cold wintery day in Michigan.
RECIPE SUBMITTED BY
MelodyOHare
Coeur D Alene, Idaho
Novice cook. I like to play around in the kitchen with different flavors.