Slow Cooker Baked Potato Soup

A creamy winter treat! Perfect for cool fall days or to warm you from the inside on a cold winter day! This baked potato soup comes together entirely in the slow cooker and is great for working moms and dads.

Step: 1

Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours.

Step: 2

Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted.

Step: 3

Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.

Per Serving: 653 calories; protein 17.6g; carbohydrates 39.8g; fat 48.2g; cholesterol 163.8mg; sodium 1559.8mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.