Crockpot Double Thick Baked Potato-Cheese Soup

By Bill Hicks • Chicken, Crockpot, Soups, Chowders & Stews, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

8 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

Click on a category to see more recipes in this category

Ingredients

2 Pounds baking potatoes, peeled and cut into 1/2� cubes
2 (10 1/2 oz) Cans cream of mushroom/celery or chicken soup
1 1/2 Cups green onion, finely chopped, divided
1/4 Teaspoon garlic powder
1/8 Teaspoon ground red pepper
1 1/2 Cups shredded cheddar cheese
1 Cup sour cream
1 Cup milk
3/4 Cup crisp, crumbled bacon
Black pepper to taste

Instructions

Combine potatoes, soup, 1 cup green onions, garlic powder, and red pepper in crockpot. Cover and cook on LOW for 8 hours, or on High for 4 hours.
Add cheese, sour cream and milk; stir until cheese has completely melted.
Add bacon. Cover and cook on HIGH an additional 10 minutes. Season to taste with black pepper. Garnish with remaining green onions.
Crockpot Double Thick Baked Potato-Cheese Soup - Our Family Cookbooks