Discover a delicious Outback baked potato soup made easy in the crockpot Enjoy creamy hearty flavors and effortless cooking with this recipe 152 chars
Ingredients
Scale
4 large russet potatoes, peeled and diced
4 cups of chicken broth
1 large onion, diced
4 cloves of garlic, minced
1 cup of heavy cream
1 cup of shredded cheddar cheese
1/4 cup of chopped green onions
1/2 cup of cooked and crumbled bacon
Salt and pepper to taste
Instructions
Start by peeling and dicing the potatoes into bite-sized pieces. Make sure to also chop your onion and mince the garlic.
Place your diced potatoes, onion, and minced garlic into the crockpot. Follow with pouring in the chicken broth.
Set your crockpot on low and let it cook for about 6-8 hours or on high for approximately 4 hours.
After cooking, use an immersion blender to blend the soup to your desired consistency.
Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Taste the soup and season with salt and pepper as needed.
Serve topped with crumbled bacon, additional cheddar cheese, and chopped green onions.
Notes
A rich and creamy soup that warms your soul, the Outback Baked Potato Soup Crockpot Recipe combines flavorful ingredients with the convenience of slow cooking.
