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Slow-Cooker Loaded Baked Potato Soup

Ingredients

  • 2 cups diced Kentucky Legend Quarter Sliced Ham, divided
  • 6 russet potatoes, peeled and chopped
  • 4 green onions, divided
  • 1 onion, chopped
  • 2 tbsp butter, cut into cubes
  • 1 tbsp finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 5 1/2 cups reduced-sodium chicken broth, divided
  • 3 tbsp all-purpose flour
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 cup 35% heavy cream
  • 1/2 cup sour cream

Directions

  1. In slow cooker, combine half of the ham, potatoes, half of the green onions, onion, butter, thyme, garlic, salt and pepper; pour in 5 cups broth. Whisk together flour and remaining broth until smooth. Stir into soup.
  2. Cover and cook on Low for 6 to 8 hours or until potatoes are very tender; mash soup or blend using immersion blender until smooth. Stir in 1 cup cheese and cream.
  3. Divide soup among 8 bowls. Top with dollop of sour cream, remaining cheese, remaining green onions and ham.

Tip: Garnish soup with green onions, cooked small florets of broccoli or pickled jalapenos.

Nutrition Information

Per 1/8 recipe
Calories 420
Fat 24g
Saturated Fat 15g
Cholesterol 90mg
Sodium 1090mg
Carbohydrate 33g
Fiber 3g
Sugars 3g
Protein 17g
8
servings
00:10
prep time
06:10
total time
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