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Slow-Cooker Loaded Baked Potato Soup

8 Servings


4 HRS 40 MIN


30-60 mins






8 slices

OSCAR MAYER Bacon, cut into 1/2-inch pieces


onion, finely chopped

2 tbsp


1 carton

(32 oz.) fat-free reduced-sodium chicken broth, divided

1 pkg

(24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes

1 pkg

(8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup


1/2 cup

sour cream

1/4 cup

chopped fresh chives


Step 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.

Step 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. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or HIGH 2 to 3 hours).

Step 3

Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

Step 4

Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.