Betty's Slow Cooker Loaded Baked Potato Soup

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Betty demonstrates how to make Slow Cooker Loaded Baked Potato Soup. This recipe was adapted from a version by 12 Tomatoes and Greater excellent, also Simply Made with love. It is great served with Sour Cream Cornbread (the previous video in Betty’s Kitchen).

Slow Cooker Loaded Baked Potato Soup

1 (32 oz.) bag frozen cubed hash browns, thawed
4 cups chicken broth
1 (10.5 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened and cut into cubes
1 ½ cups sharp cheddar cheese, finely shredded, plus ½ cup extra for garnish
3/4 cup crumbled crisp bacon, plus ¼ cup extra for garnish
¼ teaspoon dried rosemary
coarse salt, to taste
freshly ground black peppercorns, to taste

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon, and cream cheese in slow cooker. Season with rosemary, salt, and pepper. Mix thoroughly. put lid on slow cooker and cook on HIGH for 3 hours, or until potatoes are tender, stirring occasionally. Taste and adjust seasoning, if important. Serve hot into soup bowls. Garnish with cheddar cheese and bacon bits. Enjoy! –Betty 🙂

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