Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup is creamy and comforting, budget friendly and also very easy to make! Perfect for a weeknight meal.

Slow Cooker Baked Potato Soup is my type of comfort food. My grandmother makes a similar soup on the stove top and it used to be my favorite food as a child. Everytime I visit her, I always ask for the famous soup. Now, this Slow Cooker Baked Potato Soup is very easy to make, the slow cooker does the heavy lifting, all you have to do is patiently wait. The soup is incredibly creamy, with delicious bacon bits and creamy cheddar cheese thru it. Serve it top with cheddar cheese and a dollop of sour cream, just like you would eat a baked potato.

Looking for more Soup Recipes? Check these Panera Bread Soup Copycats:

• Creamy Tomato Soup
• Chicken Wild Rice Soup
• Baked Potato Soup
• Broccoli Cheddar Soup

Tips & Tricks for The Best Slow Cooker Baked Potato Soup Recipe:

• I prefer to use Yukon gold potatoes for this recipe, for their buttery texture to make the soup irresistibly creamy.
• You can also use more minced garlic, if you prefer a more intense flavor.
• To save time, you can buy peeled potatoes, that you can just add to the slow cooker.
• You can either cook the bacon prior to starting the soup, by frying it or roasting it in the oven, whatever method you prefer. Also, you can use pre-cooked bacon to save time and cut down on the effort.
• You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream.
• The soup can be easily made vegetarian if you skip the bacon and use vegetable stock.
• You can freeze the soup if you want, but you should do that BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.

Looking for more Slow Cooker Soup Recipes? Check these out:

• Bacon Corn Chowder Soup
• Slow Cooker Chicken Tortilla Soup
• Slow Cooker Tortellini Soup

Tools & Ingredients You Will Need To Make This Slow Cooker Baked Potato Soup Recipe:

• Slow Cooker – I love this slow cooker, while its more expensive, you can brown the food directly into it, so that saves you time.
• Potato Masher – the kitchen tool that should be in each’s one kitchen drawer! I like this one a lot.

5 from 3 votes

Print

Slow Cooker Baked Potato Soup

Prep Time

15 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 45 mins

 

Slow Cooker Baked Potato Soup is creamy and comforting, budget friendly and also very easy to make! Perfect for a weeknight meal.

Course: Main Course, Soup

Cuisine: American

Servings: 8

Author: Catalina Castravet

Ingredients

• 10 slices cooked bacon diced
• 3 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 tablespoon dried parsley
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 12-ounce can evaporated milk or half and half or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• optional toppings: chives extra shredded cheddar cheese and bacon

Instructions

1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cool for 6-8 hours on low or on high for 3-4 hours.
2. Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
6. If the soup is too thick, add more chicken broth.
7. Serve warm, garnished with bacon, cheese and sour cream.
8. The soup can be refrigerated for up to 3 days.