Amy’s Slow Cooker Loaded Baked Potato Soup
1 bag (2 pounds) southern style cubed hash brown potatoes, thawed slightly
2 cans (10.75 ounces each) cream of celery soup
3 to 4 cups of milk
2 cups sour cream, divided
4 tablespoons butter
2 to 3 cups shredded cheddar cheese, divided
1/4 cup finely diced onion
salt and pepper to taste
1/2 pound of cooked, crumbled bacon
sliced green onion or chives
Combine potatoes, 3 cups of milk, canned soups, 1 1/2 cups sour cream, butter, 1 cup of cheese, onion, and a bit of salt and pepper in the slow cooker. Cook on low for 4-6 hours, stirring occasionally until cooked and heated through. If soup is thick ad more milk. Serve in bowls with extra shredded cheese, a dollop of sour cream, crumbled bacon and sliced green onions or chives on top.
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