Slow Cooker Baked Potato Soup
I have for you the easiest yet most comforting and budget friendly soup recipe. Slow Cooker Baked Potato Soup is very easy to make, rich and creamy, loaded with tender potatoes, cheese, and crispy bacon! This is one of the best soups that the entire family is guaranteed to love.
I highly recommend you try this recipe, it will be a hit, I promise you and the your house will smell amazing. The crockpot does all the heavy lifting, all you have to do is patiently wait. I like to make a huge batch of soup for the entire family to enjoy and serve it with some homemade breadsticks to go with it.
Table of contents
This classic potato soup is my type of comfort food and requires only minutes of prep time. My grandmother makes a similar creamy soup on the stovetop and it used to be my favorite food as a child. Every time I visit her, I always ask for the famous soup.
The soup is incredibly creamy, with delicious crispy bacon bits and melted cheddar cheese through it. It is perfect for a cold night meal. Pile it up with toppings just like you would a baked potato. Watch my short video tutorial and see for yourself how easy it is to make this perfect weeknight meal!
This is a versatile recipe that can be altered as needed. The ingredients are very inexpensive, so feeding the family this hearty recipe is budget friendly. Just under $20 should feed the whole crew and have leftovers for later.
Another great thing about this recipe is that it can be frozen for months without losing its flavor or texture. When I make it, I usually make two batches to freeze one whole batch for another meal or split it into smaller freezer bags for individual meals. They are easy to store in the freezer flat in heavy-duty quart-sized freezer bags.
Slow cooker recipes are very popular on my blog since you can fix them and forget about them until ready to serve. These are my favorite go-to recipes for cold-weather main courses. You should also try this version of Bacon Ranch Potato Soup and the Crockpot Cheesy Potato Soup!
Why you will love this recipe
- The slow cooker does all the work: Do the prep work the night before and just make it a dump-and-go meal the next day. That way, dinner is done when the family gets home. The house will smell so amazing, and everyone will be at the table waiting to eat before it is on the table.
- It has simple, common ingredients: With just potatoes and other basic ingredients, everything needed can be found at the local grocery store or in the kitchen at home. It can all be bought for about $20, so it is an inexpensive meal too.
- Wonderful comfort food for a cold night: Soup has always been my go-to comfort food during cold weather and making it in the slow cooker just makes it that much easier! It’s like I had a housekeeper there cooking for me during the day while I was out.
- Make extra and freeze it: I love having extras for later because I always know I have something incredibly delicious in the freezer I can pop in the microwave any time I want it. Not a TV dinner that tastes like the box it came in.
What you’ll need to make slow cooker baked potato soup
Special items
- Slow cooker – I use a six-quart slow cooker.
- Medium saucepan – To make the roux.
- Bowls
- Cooking utensils
Ingredients
- Potatoes: I’ve made this soup dozens of times, and for best results, I highly recommend using buttery Yukon gold potatoes. If you cannot find Yukon golds, go with russet potatoes or red potatoes.
- Bacon – Any kind of bacon will do but it has to be fully cooked and diced. I like thick-cut maple bacon.
- Chicken broth—I will only use low–sodium broth, which has less salt and is organic, which has fewer additives. It still has the full flavor, but it is better for everyone.
- Onion – I use one medium-sized sweet yellow onion diced into small chunks big enough to bite into.
- Garlic – Fresh minced garlic instead of powdered will add a sweeter and more mellow taste to the soup that I feel makes it taste better.
- Sour cream – To thicken and add creaminess at the end of the cooking process. Use full-fat sour cream for the richest flavor.
- Cheddar cheese – I always shred my own cheese because the pre-shredded cheese is treated with a compound that keeps it from clumping together. It tastes better and melts better without that.
- Parsley – Adds a pop of color and a hint of grassy freshness.
- Salt and Pepper
For the roux:
- Unsalted butter – I do not like to use salted butter for this because I like the taste of the sweet creamy butter. If I want salt, I can add it myself.
- All-purpose flour – I always use all-purpose flour to make roux because it is standard with no extra raising agents to make things weird or add bicarb flavor.
- Evaporated milk – Since evaporated milk is thicker than regular milk, it is the perfect milk substitute here and makes this roux much creamier.
For the garnish:
- Chives – Chopped chives are perfect on top of this potato soup when serving.
- Shredded cheddar cheese – Add more freshly shredded cheese on top just before serving for gooey goodness.
- Cooked bacon – Bacon lovers will enjoy more chopped bacon on top too.
How to make slow cooker baked potato soup?
- Cook the potatoes: First, I add the diced potatoes, onions, garlic, bacon, parsley, and broth to the slow cooker, season with salt and pepper, and cook for six to eight hours on low or three to four hours on high.
- Make the roux: After, I add butter to a saucepan and melt over medium heat. Then, I whisk in the flour until it is completely combined and add in the cream. I continue to whisk until smooth with the heat on low until it starts to simmer and is getting thicker then pour it into the slow cooker.
- Thicken: Now, I use a potato masher to mash about ¾ of the potatoes and let the soup cook for another 30 minutes to thicken further.
- Add sour cream: Then, I add the sour cream and cheese, stirring well, until it is fully combined.
- Serve: After another 30 minutes, I turn the slow cooker off and serve garnished with sour cream, chives, cheese, and bacon.
Expert tip
Thickening the soup without mashing
Sometimes, I like leaving all my potatoes in the pot without mashing them. Or maybe mash a few of them. For this, I rely on a thicker roux or a cornstarch slurry. I may even use both. In my recipe, I have the instructions for making a roux. To make cornstarch slurry, use one part cornstarch to two parts cold water. Stir until the cornstarch is dissolved.
Another way to thicken the soup is to add flour, arrowroot, or tapioca powder. These can be made into a slurry like cornstarch or just added to the soup and stirred while simmering on low until it thickens. Only add about a teaspoon at a time, giving it about 30 minutes to thicken between additions. Remember that it will thicken as it cools as well.
Adding rice, pasta, or beans can also give this potato soup some thickness. First, cook them until they are just tender. Then, add them to the slow cooker and stir. Tossing in some more starchy vegetables will also make this soup thicker. Some of the ones I like are corn, peas, squash, beetroot, parsnips, and pumpkin.
Recipe variations and add-ins:
- Add meat: For a meaty potato soup, add diced chicken, turkey, or ham. We love it with ham.
- Toss in more vegetables: Any kind of veggies are perfect in this soup but my favorites are broccoli, cauliflower, carrots, and green beans.
- Make it creamier: Chop a block of cream cheese into cubes and add it to the soup at the end instead of sour cream for a thicker and creamier soup. This makes it so decadent and dreamy.
- Cajun potato soup: Add a bit of my Cajun seasoning and some sweet poblano peppers for some heat and sweetness.
- Make it crack: To make this crack soup, sprinkle in some of my ranch seasoning to make the triple addictive combo of bacon-cheddar-ranch.
- Sweet potatoes: For a different flavor, use sweet potatoes instead of regular potatoes.
- Make it vegetarian: In that case, omit the bacon. Feel free to add some extra vegetables, such as corn, red bell peppers, broccoli. Also, I would recommend adding in 2-3 teaspoons of Cajun seasoning to make up for the smoky bacon flavor.
- Make it gluten-free: For a gluten-free version, skip the flour, or use a gluten-free version.
- Mix up the cheeses: Use your favorite type of cheeses or whatever you have on hand. I recommend including at least one sharp flavored cheese type, such as parmesan or cheddar for a deeper flavor.
- Cream cheese: As an alternative, to make the soup even richer, add a package of cubed cream cheese.
- Instant Pot version: Make this creamy potato soup in the pressure cooker.
Serving suggestions:
Slow cooker baked potato soup goes great with all sorts of side dishes. Here are some ideas I love.
- Serve with a side of my beer bread made with your favorite kind of beer, perfect for soaking up the delicious creamy soup.
- I also love to serve it in these bread bowls.
- Another side dish that would be perfect for this soup is my avocado corn salad. It is a sophisticated and healthy plate with cherry tomatoes, corn, onions, avocados, and cucumbers.
- The best wine for this soup in my opinion is a slightly sweet one like Chenin Blanc or Riesling.
- For dessert, try this decadent red velvet cake cheesecake made with layers of creamy NY cheesecake and tender red velvet cake.
Optional toppings:
- Crispy bacon
- Chopped chives
- Chopped green onions
- A dollop of sour cream
- Cheddar cheese
- Cornbread croutons
- Croutons
- Sweet corn
- Chopped jalapeno peppers
Frequently Asked Questions
It could be that the potatoes were not starchy enough. It is best to use starchy potatoes like russets or Yukon Gold. I prefer the Yukons because they hold their shape better. Waxy potatoes with red or yellow skin, such as red bliss or fingerlings, do not have much starch, so they do not thicken the soup as much. It may also be that it was not cooked long enough. Let it simmer longer to reduce the liquid further.
This could be from overcooking them. If they are boiled for too long, they will soak up too much water and become waterlogged. This makes them mushy and soggy. Too much starch will also make them mushy. If using russet potatoes, consider soaking them for a while in cold water to remove some of the starch. Or use Yukon Gold potatoes instead. Another tip is to cut the potatoes into larger pieces. The smaller they are, the faster they will cook.
Some potatoes can have too much solanine in them if they taste bitter or cause a burning sensation in the throat or mouth. This can usually be obvious by a green tint in the potato but not always. It could also be that one or more of the potatoes were not fresh. Potatoes that have been sitting around too long tend to have a bitter flavor. Other ingredients in the soup can also have this issue such as the onions, garlic, and sour cream.
If the flour does not have enough time to soften and absorb the milk, it can become grainy. To prevent this, slowly whisk the liquid into the hot roux a little bit at a time. Make sure the milk is at room temperature. Continue doing this while stirring until it is smooth and makes a thin paste. Then simmer for about 10 minutes to let it soften and absorb the liquid.
How to store:
- Refrigerate: Put it in a sealed container in the fridge for up to four days to keep it fresh.
- Freezing: I recommend using quart freezer bags for this soup. Also, use a measuring cup to transfer the mixture from the pot into the bag. Also, press out excess air when sealing the bags. After that, lay the bags flat in the freezer and freeze for up to three months.
- Defrost: When serving it, transfer the bag from the freezer to the fridge to thaw overnight or thaw in a large dish of warm water.
- Reheating: Pour into a saucepan with a bit of extra broth or cream and reheat until it is hot.
More soup recipes:
Check these Panera Bread Soup Copycats that you can make at home:
Recipe tips:
- Save prep time by making a cornstarch slurry instead of a roux. Just mix three tablespoons of cornstarch with 12 ounces of evaporated milk until the cornstarch is dissolved.
- Then add the mixture to the crockpot.
- If the soup is too thick, add warm chicken broth. Make sure it is warm before adding it and continue to heat the soup for 15 to 30 minutes afterward.
- I use and strongly recommend, Yukon Gold potatoes because they are starchy enough to thicken the soup but not so starchy that they will turn to mush.
- Be sure to drain the grease from the bacon before adding it to the soup.
- Cut the potatoes large enough so they will not get overcooked and mushy in the soup.
Slow Cooker Baked Potato Soup
Ingredients
- 10 slices cooked bacon diced
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 garlic cloves minced, use more if you want
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
- 3 tablespoons cornstarch
- 12 oz evaporated milk
Toppings:
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions
Instructions
Cook Potatoes:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, and gradually add the evaporated milk or heavy cream, depending on which one you are using.
- Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
- If you want to avoid making the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
- Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
- Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes to thicken.
- Stir in the shredded cheddar cheese and sour cream. Stir well until thoroughly combined and creamy, and season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon, cheese, green onions, and sour cream.
- The soup can be refrigerated for up to 3-5 days.
- Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.
Nutrition
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