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Slow-Cooker Loaded Baked Potato Soup

Prep

30-60 mins

Total

4 HRS 40 MIN

Servings

8 Servings

Explore this Slow-Cooker Loaded Baked Potato Soup recipe! Bring together cheese, bacon and sour cream in this scrumptious slow-cooker soup.

Ingredients

  • 8

    slices

    OSCAR MAYER Bacon, cut into 1/2-inch pieces

  • 1

    onion, finely chopped

  • 2

    tbsp

    flour

  • 1

    carton

    (32 oz.) fat-free reduced-sodium chicken broth, divided

  • 1

    pkg

    (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes

  • 1

    pkg

    (8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

  • 1/2

    cup

    milk

  • 1/2

    cup

    sour cream

  • 1/4

    cup

    chopped fresh chives

Instructions

  1. Step 1

    Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use.

  2. Step 2

    Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or HIGH 2 to 3 hours).

  3. Step 3

    Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

  4. Step 4

    Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

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