Slow Cooker Easy Baked Potato Soup
"I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!"
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
slow cooker
- 1/4 teaspoon ground black pepper
- 2-1/4 cups water
- 3/4 teaspoon seasoned salt
- 3/4 cup half-and-half
- 7-1/2 red potatoes cut into cubes
- 2 tablespoons and 3/4 teaspoon all-purpose flour
- 1/2 cup and 1 tablespoon real bacon bits
- 3/4 small red onion chopped
- 3/4 clove garlic minced
- 1 tablespoon and 1-1/2 teaspoons chicken bouillon granules
- 2-1/4 teaspoons ranch dressing mix
- 1-1/2 teaspoons dried parsley
- 1/4 cup and 2 tablespoons shredded cheddar cheese or to taste
- 3 tablespoons chopped green onion or to taste
- Carbohydrate 18.9928443863308 g
- Cholesterol 117.521250099347 mg
- Fat 36.5899912808742 g
- Fiber 0.770531234175935 g
- Protein 10.0531968828793 g
- Saturated Fat 22.7384381442189 g
- Serving Size 1 1 serving (386g)
- Sodium 571.615875109935 mg
- Sugar 18.2223131521548 g
- Trans Fat 1.9393818765937 g
- Calories 436 calories
Directions Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes. Pour water into the slow cooker. Cook on Low 7 to 9 hours. Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onion to serve.
