Wednesday, February 5, 2014

Crock-Pot Twice Baked Potato Soup

With the less than stellar weather here in Michigan my go-to meals for the past couple weeks have been soups in the Crock-Pot. My favorite being twice baked potato, a hearty soup that’s perfect to warm you on a frigid day. 

Crock-Pot Twice Baked Potato Soup
1 medium/large yellow onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
3 medium potatoes, peeled and diced
1 ½ cups mashed potato flakes (I used generic)
½ pound sliced bacon, cooked and crumbled
seasonings of choice (I used pepper, basil, thyme and lavender)
1 cup half-and-half cream
shredded cheddar cheese
green onions 

1. In a large skillet, sauté onions in butter until tender.
2. Stir in flour.
3. Gradually stir in 1-cup water, bring to a boil and stir for 2 minutes (until thickened). 
4. Transfer to a Crock-Pot. 
5. Add the broth, potatoes potato flakes, bacon, seasonings and remaining water. 
6. Cover and cook on low 6-8 hours or until potatoes are tender. 
7. Stir in half-and-half cream and cook 30 more minutes. 
8. Garnish with shredded cheese and green onions.


  1. YUM, I'll be making this ASAP. And pinning it immediately!

  2. Yum!! This sounds so good- I'm going to have to make this!

  3. I love love love potato soup! thanks for sharing!