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Slow Cooker Baked Potato Soup

Kraft Memeber Recipe
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Makes: 8 servings, 2 cups each Total Time: 9 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 1/2 lb. bacon, chopped
  • 4 lb. russet potatoes, peeled and chopped
  • 1 large white onion, chopped
  • 8 oz. sour cream
  • 3 cans (14 oz. each) chicken broth
  • 1 can (10 oz.) cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onion, chopped
make it
1. Fry bacon until almost fully cooked.

2. In slow cooker: combine potatoes, white onions, bacon, sour cream, chicken broth and cream of chicken soup. Cook on low 7 hours.

3. Remove about half of the soup from the slow cooker, and blend until smooth. Return to slow cooker, mix well and cook for an addition 1 to 2 hours.

4. Spoon into bowls, and top with shredded cheese and green onions. Serve.
Notes
If you prefer a thinner soup, you can blend less of the soup or omit this step entirely. My family enjoyed it both ways.

Top this soup with anything you would normally put on a baked potato: cheese, green onions, bacon, sour cream. Use your imagination!
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