Slow Cooker Cheesy Potato Soup2022-09-09
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2.5 g
Trans Fat0 g
Unsaturated Fat0.2 g
Slow cooker cheesy potato soup. Delicious potato soup cooked in a slow cooker. There’s nothing fancy or surprising about this simple soup-it’s tried and true. You may also like Oven Grilled Pork Chunks in Beer Sauce or Pressure Cooker Chicken in Beer
The Benefits of Using a Slow Cooker
Slow cookers are a great way to cook food without spending too much time in the kitchen. They are inexpensive and easy to use.
Slow cookers save you time and money. They can be used for many different types of food, so they’re not limited to just soups or stews. You could also use them for things like chili or lasagna.
Slow cookers are great because they don’t require any attention while they’re cooking, so you can go about your day as normal while dinner is cooking away on its own.
What to Expect from a Slow Cooker Cheesy Potato Soup
Cheesy potato soup is a great way to make a hearty, satisfying soup that can be served as an appetizer or as a main course. It takes only 10 minutes to prep and the slow cooker does all the work for you.
It’s loaded with potatoes, onions, chicken bouillon, and bacon.
What Kind of Cheese is Used?
The best cheese for broccoli cheese soup is cheddar cheese. Cheddar cheese is not just a delicious type of cheese, but it also has many health benefits. Cheddar cheese contains less fat and cholesterol than other cheeses and it also has more calcium.
Slow Cooker Cheesy Potato Soup
- 6 medium potatoes, peeled and chopped
- 2 ½ cups (625 ml) water
- 1/2 cup (120 g) chopped onion
- 2 teaspoons instant chicken bouillon granules
- 1/4 teaspoon freshly ground black pepper
- 6 oz (180 g) shredded Cheddar cheese
- 1 ½ cups (375 ml) can evaporated milk
- 4 oz (120 g) crispy cooked bacon, crumbled
Combine potatoes, onion, chicken bouillon, black pepper, and water in a slow cooker.
Cover the pot and cook on a low-heat setting for 8-9 hours (for a high-heat set for 3-4 hours). Stir the cheese and milk into the mixture in a slow cooker. Cover the pot and cook on a low-heat setting for a further 1 hour.
Remove the soup from the cooker. Ladle it into soup bowls. Sprinkle with crumbled bacon and serve.