Slow Cooker Loaded Baked Potato Soup

Ready in
4 hr 40 min


  • 8 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
  • 1 Onion, finely chopped
  • 2 tbsp Flour
  • 1 32oz. carton Fat-free reduced-sodium chicken broth, divided
  • 24 oz. Ore-Ida® Steam N Mash® Cut Russet Potatoes
  • 1/2 cup Milk
  • 1/2 cup Knudsen Sour Cream
  • 8 oz. Kraft shredded cheddar cheese, divided
  • 1/4 cup Fresh chives, chopped


Prep Time
40 min
Cook Time
4 hrs
Ready in
4 hr 40 min
  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. 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. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to slow cooker; stir into mixture until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
  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.