This easy baked potato soup recipe requires only 20 minutes of prep time. Let your slow cooker do all the hard work here!
- 4 scallions
- 4 baking potatoes peeled and diced
- 1 qt. chicken broth
- 1 c. half-and-half
- 2 c. shredded cheddar divided
- Cooked crumbled bacon
Chop white parts of scallions; reserve green parts. In 5- to 7-qt. slow cooker, combine potatoes and chopped scallions; add broth.
Cover; cook on low 5−6 hrs. until potatoes are tender. Cool soup; purée. Return to slow cooker.
Stir in half-and-half and 1 cup cheese. Cover; cook 30 min. Season with salt and pepper. Slice scallion greens. Serve soup with bacon, remaining cheese, and scallion greens.
Health bonus: Curb cravings with potatoes. These starchy favorites deliver a trio of nutrients that trigger the release of appetite-suppressing hormones.