Sunday, November 8, 2015

Baked potato crock pot soup

This has been a huge hit in my family. I make it before church on Sunday for a easy, hearty meal. Serve with crusty bread or rolls. The boys love to add real bacon bits to their soup. I don't add it when I cook, I used the bacon as a garnish. 

I always double the recipe and there is still no leftovers. The recipe listed is from all recipes and is a single batch. 


  • 10 red potatoes, cut into cubes
  • 3 tablespoons all-purpose flour
  • 3/4 cup real bacon bits ( I don't add these, let people serve themselves on top of soup). 
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon ranch dressing mix
    • 2 teaspoons dried parsley
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon ground black pepper
    • 3 cups water
    • 1 cup half-and-half
    • 1/2 cup shredded Cheddar cheese, or to taste
    • 1/4 cup chopped green onion, or to taste


    1. Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
    2. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
    3. Pour water into the slow cooker.
    4. Cook on Low 7 to 9 hours.
    5. Pour half-and-half into the soup; cook another 15 minutes.
    6. Garnish with Cheddar cheese and green onion to serve.

    Brad likes it creamy so I either mash up the potatoes with a hand masher or blend the potatoes in the blender and pour back into the soup. This is so tasty with cheese and sour cream on top. Do not skip the half and half (I've used milk too) it makes a huge difference. If you have chicken broth you can sub it for water and take omit the bouillon. 

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