EatGluten FreeSavory

Slow Cooker Loaded Baked Potato Soup

This recipe is so nice for these chilly nights! I kind of love potatoes, and this a lightened up version of this recipe. If you want to make this a quick recipe, grab a packet of dry ranch seasoning. I have a small stock of homemade ranch seasoning, so I used 2 tablespoons of that and it gave it a great little kick. You can easily make this gluten free by using all purpose gluten free flour.

Slow Cooker Loaded Ranch Baked Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 Slices Bacon
  • 1 Onion, diced (or use a frozen bag like I did)
  • 2 T Flour
  • 14 Oz. Organic Chicken Broth, divided
  • 2 Lbs potatoes (about 3 large potatoes), cut into large chunks
  • 1 Lb Frozen Cauliflower
  • 1 Packet Dry Ranch Seasoning
  • 1 C low-fat evaporated milk
  • 2 Oz. Cream Cheese
  • ½ C Plain Greek Yogurt, divided
  • ¼ cup chopped fresh chives
  • ¾ C Cheddar Cheese, shredded
Instructions
  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, potatoes, frozen cauliflower, ranch seasoning; cover with lid.
  3. Cook on low 8 to 10 hours (or HIGH 5 to 6 hours).
  4. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Or use an immersion blender if you have one. Stir mashed potatoes evaporated milk, and cream cheese into slow cooker; cook, covered, 5 min. or until heated through.
  5. Place bacon on paper towel-covered microwaveable plate. Microwave on high 20 to 30 sec. or until heated through. Serve soup topped with bacon, cheese, 2 tablespoons Greek yogurt and chives.
Nutrition Information
Serving size: 1 bowl Calories: 395 Fat: 14g Saturated fat: 11g Carbohydrates: 45g Sugar: 3g Sodium: 731mg Fiber: 4g Protein: 21g Cholesterol: 48mg

Loaded Ranch Baked Potato Soup 2

What are your favorite soups for the cold weather?

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Kasey Shuler

Kasey Shuler

Hey y'all, my name is Kasey and I started this blog in 2012 under the name Well of Health out of an overflowing passion to teach wellness. I am a wife to Mattox and new mom of my own 24-hour personal trainer named Ellie. I have a degree in Health Promotions, am an ACSM certified personal trainer, and an AFAA certified group fitness instructor for classes like spin and Body Pump. I love Jesus, experimenting with healthy recipes, interval training, DQ blizzards, and writing for this blog!

4 Comments

  1. BET
    January 28, 2014 at 8:01 am — Reply

    Above fails to tell you what to do with cauliflower, or when………

    • Kasey Shuler
      January 28, 2014 at 9:40 am — Reply

      Oh my goodness, you’re right! Just updated the recipe. You just add in the frozen (or fresh) cauliflower into the pot with the potatoes and let them cook in there.

  2. May 8, 2014 at 12:19 pm — Reply

    Hey there! I could have sworn I’ve been to this website before but after browsing
    through some of the post I realized it’s new to me.
    Anyhow, I’m definitely happy I found it and I’ll be bookmarking and checking back frequently!

  3. […] of Health: Slow Cooker Loaded Baked Potato Soup […]

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