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Crock Pot Loaded Baked Potato Soup
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Crock-Pot-Loaded-Baked-Potato-Soup1

Some days I am just too busy to spend any time making a meal.  Today is one of those days, so I’m relying on my trusty crock pot!  This guy has gotten me through some pretty busy and crazy times, and it never disappoints.  On the menu = Crock Pot Loaded Baked Potato Soup, which also never lets me down because it pleases absolutely everyone!  It is rich and wholesome, but is also a lightened-up version of a classic. Bonus: I made baked potatoes for dinner last night, so I simply cooked 3 extra pounds …. And am now using them for this soup!  I swear, planning my meals ahead saves so much time {and energy}!  So I am pairing those taters with sauteed garlic and onions, milk, broth and CHEESE! Crock-Pot-Loaded-Baked-Potato-Soup2

I am so ready for this soup, so let’s get it going! Crank up the crock pot to high.  While that heats up, place oil in a large skillet on a medium-high heat burner.  With cooking spray or a little oil, sauté the onions and garlic until soft and starting to brown.  Toss them right in to the crock pot.  Scoop the flesh out of each baked potato and add to the crock pot.  Add broth, season with salt and pepper and place the lid on top.  Allow to cook for 4 hours {or 8 hours on low}. Crock-Pot-Loaded-Baked-Potato-Soup3

Mash soup with potato masher, until you reach desired consistency.  {I like it a little chunky, so I just give it a few mashes.}  Add milk and 6 oz. cheese, place lid on top and allow to cook 20 more minutes, until cheese is melted.  Taste and adjust seasoning, if necessary. Top this hearty soup with bacon, Greek yogurt or sour cream, cheese and scallions or chives. {LOAD it up!}  This is comfort food at it’s finest!

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Crock Pot Loaded Baked Potato Soup

Ingredients:

Cooking spray

½ yellow onion, finely chopped and sautéed

3 cloves garlic, minced and sautéed

3-4 pounds baking or Yukon potatoes, fully baked, flesh scooped out

2 cups low sodium chicken broth

1 tsp. salt

½ tsp. freshly ground black pepper

1 ½ cups 1% milk

8 oz. shredded reduced-fat sharp cheddar cheese, divided

½ cup nonfat plain Greek yogurt or sour cream, for topping

4 tsp. chopped fresh chives or green onions, for topping

3 strips Godshall's Turkey Bacon, cooked, for topping

 

Directions:

  1. Place onion, garlic, baked potato flesh and broth in an electric slow cooker coated with cooking spray; season with salt and pepper. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  2. Mash mixture with a potato masher; stir in milk and 6 oz. cheese. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Taste and adjust seasoning, if necessary.  Ladle soup into bowls. Top with Greek yogurt and remaining cheese. Sprinkle with bacon and chives.

 

Yield: 8 servings Per Serving*: Calories 250, Total Fat 6g (Saturated 3.5g, Trans 0g), Cholesterol 20mg, Sodium 550mg, Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 3g), Protein 15g, Vitamin A 4%, Vitamin C 60%, Calcium 30%, Iron 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

 

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram and Twitter.

 

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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