Slow Cooker Baked Potato Soup [VIDEO]

Catalina Castravet
By Catalina Castravet

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

Slow Cooker Soups are very popular on our blog, like Bacon Corn Chowder SoupSlow Cooker Chicken Tortilla Soup, and Slow Cooker Tortellini Soup.

Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup

This Slow Cooker Baked Potato Soup is my type of comfort food. My grandmother makes a similar 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.

Now, this Slow Cooker Baked Potato Soup is very easy to make and it smells delicious! The crockpot does all 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.

What do you need to make Crockpot Potato Soup?

To make this delicious and comforting soup, you will need the following:

  • Bacon: You can use any type of bacon you love. I recommend using center-cut bacon for this recipe, just to keep it a bit leaner. Also, I used cooked bacon to make it easier and save some time. 
  • Veggies: Onion and garlic.
  • Flour: Flour is used to make a roux to thicken the soup. However, if you like a lighter version of this soup, feel free to skip this step. Instead, just puree part of the soup to thicken it. 
  • Chicken broth and milk: These will form the broth of our soup. Also, you can substitute the chicken broth with vegetable. Same goes for milk. Feel free to use half and half, or whatever kind of milk you prefer (2%, 4%, or whole cow’s milk).
  • Potatoes: I’ve made this soup dozens of time, and for best results, I highly recommend using buttery Yukon gold potatoes. If you cannot find Yukon, go with russets or red potatoes. 
  • Cheese: Sharp cheddar cheese works best here, as it adds a nice texture and flavor to it.
  • Sour cream or Greek yogurt and evaporated milk: This is what makes the soup extra-creamy and delicious!
  • Salt, pepper, and herbs: Season based on your taste. I have added dried parsley as well. However, feel free to add other spices if desired.

HOW TO MAKE the Best CROCKPOT POTATO SOUP:

Once you have all the ingredients ready, the rest is simple. Please refer to the recipe card below and watch the video in the post.

  • Prepare and cook the potatoes: Wash and peel the Yukon potatoes. You will need about 2 pounds. Then, cut into about 1/2 inch thick cubes. Once cubbed, add it to the bottom of a 6-quart or larger slow cooker. Also, add to it diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth. Season with salt and pepper. Cook the soup on low for 6-8 hour or on high for 3-4 hours.
  • Prepare the Roux mixture: Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using. Whisk well the flour mixture, until smooth. Cook on low heat until seamer while stirring occasionally. Immediately add the milk-flour mixture to the slow cooker and stir to combine. Also, if you do not wish to make the Roux, feel free to thicken the soup by adding the cornstarch. Simply, mix together your cornstarch with evaporate milk, until smooth and stir into the soup to thicken. If you do not wish to use evaporated milk, simply stir the cornstarch with COLD water. 
  • Add remaining ingredients: Using a potato masher or fork, mash about 3/4 of the potatoes. Then, add the shredded cheddar cheese and sour cream to it and stir till melted.
  • Serve warm.  Then serve it up, loaded up with all of your favorite toppings!

Slow Cooker Baked Potato Soup

Can I substitute the broth to make this Slow Cooker Baked Potato Soup?

Absolutely! You can use vegetable broth or beef broth, instead of chicken broth. Both will work just fine for this recipe.

Can I use Potatoes with the Skin on Them?

Yes! Just ensure you use organic type. It is absolutely fine to use potatoes with the skin on them for this soup. It will give this dish a nice texture and a little more depth.

What Can You Add to Potato Soup?

For this baked potato soup recipe I always love to use bacon, cheese, sour cream, and green onions. They make this dish super comforting and delicious. However, this recipe is extremely versatile, and can be adjusted per your own taste:

  • 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 Cajun seasoning to make up for bacon flavor. 
  • Make it gluten-free: For a gluten-free version, skip the flour, or use a gluten-free version. 
  • Add extra meats: Feel free to use other proteins here, such as rotisserie chicken, leftover ham, Italian sausage, oven-roasted turkey breast, all work great here. You can even combine a few types of meat together. 
  • Mix up the cheeses: Use your favorite type of cheeses or whatever you have on hand. I recommend including at least on sharp flavored cheese type, such as parmesan or cheddar for a deeper flavor. 
  • Add in extra seasoning: For extra flavors, feel free to add some cajun seasoning, Italian seasoning, taco seasoning, etc. 

Can you freeze Slow Cooker Baked Potato Soup?

You can freeze the soup if you want, but you should do that BEFORE you add the cream or evaporated milk. I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags.

The bags can nicely be stored in the freezer for up to 3 months. 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.

Slow Cooker Baked Potato Soup

What to serve with Crockpot Baked Potato Soup?

Slow Cooker Baked Potato Soup recipe tips:

  • I prefer to use Yukon gold potatoes for this recipe, for their buttery texture to make the soup irresistibly creamy.
  • Use fresh garlic as the jarred garlic will not give the same 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.
  • In addition, feel free to use evaporated canned milk, or for an even richer texture. Similarly, 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.

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

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

  • Slow Cooker – I love this slow cooker, while it’s 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.

Save Recipe
5 from 48 reviews
Slow Cooker Baked Potato Soup
Author: Catalina Castravet Serves: 8 servings
Prep time: 15 minutes Cook time: 4 hours 30 minutes Total time: 4 hrs 45 mins

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:

  1. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.

  2. Stir and cook for 6-8 hours on low or on high for 3-4 hours.

Roux Mixture:

  1. 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, depending on which one you are using.

  2. 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.

Or make the Cornstarch Mixture:

  1. If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.

  2. 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:

  1. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.

  2. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.

  3. If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.

  4. Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.

Serve:

  1. Serve warm, garnished with bacon, cheese, green onions and sour cream.

  2. The soup can be refrigerated for up to 3 days.
  3. The soup will thicken more once it cools. 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.

0 Calories: 343 Carbohydrates: 24 Protein: 17 Fat: 19 Saturated Fat: 8 Cholesterol: 44 Sodium: 750 Potassium: 800 Fiber: 3 Sugar: 5 Vitamin A: 285 Vitamin C: 21 Calcium: 307 Iron: 4.6
Save Recipe

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

top betting websites
Get free recipes to your inbox!

Comments

Leave a reply

Alina

Looks amazing, I will try this

Reply

Jen

This is my favorite soup! With all the cheese and bacon on top, my kids just eat it up!

Reply

Des

Looks like I will keep the slow cooker out after reading this.

Reply

Jacque Hastert

My favorite soup to make during the winter.

Reply

Jocelyn (Grandbaby Cakes)

I seriously need a bowl of this right about now.

Reply

Krista

This looks so good! I want a big bowl of it today!

Reply

TidyMom

This cold weather is just calling for a big bowl of this soup!! YUM!

Reply

Albert Bevia

Last time I had baked potato soup was a very long time ago, but it sure didn´t look as good as this one! this is amazing, comfort food at its best!

Reply

Patricia @ Grab a Plate

This looks so amazing! I love that it's budget friendly (and creamy & dreamy)!

Reply

Ufuk Jubier

is this the best ip soup and also easily to make, i think so, I am sure in love with it!

Reply

Stella

Wow this is out of this world it came out perfect love it so much!!! 

Reply

Ufuk

This is so yummy!

Reply

Olivia

Delicious and easy to make. Since I got my slow cooker I use it a lot and this soup just made my day!

Reply

Sandy

Cant ask for better and easier soup to make in sk. It turned out creamy and delicious! 

Reply

Tiffany

Creamy and yummy great soup! Thanks

Reply

Santanna

Best soup I’ve ever had! Our whole family loved it. This recipe will definetly be going in my recipe box! 

Reply

I am so happy that you liked it!

Reply

Heather King

Can you put the evaporated milk and flour in sooner if you aren't going to be home?

Reply

You are looking to add it with all the ingredients? I would recommend adding the evaporated milk, and when you are home to make quickly a cornstarch slurry (3 tbsps water + 2 tbsps cornstarch) and add it to the slow cooker for 30 minutes.

Reply

Lisa Prigmore

The snow storm comes in overnight.... this'll be in the Crock-Pot thats attached to the generator for tomorrow (just incase)..... Bring it Mother Nature, I've got hot, yummy and a great movie line up & quilt couch time..... lol

Reply

I love your plan! Stay safe!

Reply

Jenny

I wanted to give this soup for a long time, but I did not have the time. I tried your steps, and wow I am soo satisfied, I really was amazed how easy and delicious and full this soup is. My kids also loved it, they rarely eat soups, but they loved this one. I added some bacon so also helped )))

Reply

This is one of my most popular soups, so happy that you liked it!

Reply

Kimberli

Can I freeze my leftovers?  Hubby can’t eat it and I probably shouldn’t eat it all at once lol. 

Reply

yes, totally. Please check the post, I offer freezing instructions.

Reply

Nicole Scheller

What’s the best way to know the correct amount of potatoes to mash?  Should some be taken out to keep chunky and then just use an immersion blender for what’s in the crockpot?   

Reply

about 1/3, depends how chunky you like the soup. There is no need to take some out, just use the immersion blender in the crock pot and stop when you think it has been blended enough. You can certainly remove some of the potatoes to keep them intact and add back when done.

Reply

jen

i added the bacon without cooking it first!!! is my soup ruined??! :(

Reply

Jennie

Made this at home brought it to work and the ladies Loved it. Now I'm making it for dinner at work.

Reply

Summer

This was amazing!! I was so excited to try this. I didn’t have fresh garlic so I used my canned minced garlic and used enough for 8 cloves and it still worked great. I can’t stop eating it. It’s going in my recipe binder! It’s super thick and creamy but easy to dilute if you want too. We love it! 

Reply

Hi, happy that you liked it. Thank you for the feedback!

Reply

Candy

Just received our first snowfall. This soup will be perfect for this weekend 

Reply

Mary

When I make mine and I have to work, I add some instant potatoes in place of the rue with flour and cream. I only mash the potatoes a little because we like chunky.  I warm the cream a little and add it to the soup before I add some instant potatoes.  This recipe is awesome though and thank you.

Reply

Pam

That looks so good! We love baked potato soup at our house and I love my slow cooker too. I can't wait to try this recipe.

Reply

Alli Smith

I love making soup in my slow cooker and baked potato soup is one of my favorites. I'll have to try your recipe because I love soup, especially in the fall and winter months.

Reply

Tomi C

I have 3 crock pots and they get a work out this time of year when the temps dip. I make lots of soups and stews and I will have to add this baked potato soup to my recipe index. It looks delish.

Reply

Melissa Chapman

I am looking for a new vegetarian soup/meal. We are meat free so this soup seems like the perfect meal for this family.

Reply

Karen

That is amazing! This combines two of my all time favorite foods - baked potatoes and soup! I can't wait to make this.

Reply

cait

anything slow cooker is perfect in my book- adding this to my list next week to make for dinenr!

Reply

Amber Myers

I always love when I can use my slow cooker. This soup sounds incredible. It's getting cold here, so I'll be making this one weekend.

Reply

Ashley

I like any meal I can throw in the slow cooker. This looks delicious

Reply

Terri Steffes

I want to have that right now. We are having temps in the low 30s and I want that soup, my fireplace and a warm blanket.

Reply

Angie

This looks utterly delicious. I need to try making more soups in my crockpot, and maybe I'll start here...

Reply

Heather

Oh I love slow cooker baked potato soup. This looks delicious! This weekend we are making Zuppa Tuscany Soup in the crockpot. I just love slow cooker season.

Reply

Gervin Khan

First of all, I love soup and this is my comfort food to take. These looks yummy and creamy, love these kind of texture food to eat.

Reply

[email protected]

I love this baked potato soup! It's one of the heartiest, best soups for a cold day. I love the toppings you chose for it was well. Delicious!

Reply

Kita Bryant

Potato soup is one of my absolute favorite comfort foods. My only problem is I always eat way too much of it's just so hard to not have seconds.

Reply

Nichole Arnold

I absolutely love been able to do soups in my slow cooker. I have not done a baked potato one in years, going to save this recipe and use in the cooler months! Thank you!

Reply

Claire

Can I double the recipe? If so, what size crock pot do I need in order to do that?

Reply

oh I am not sure, this actually makes a LOT of soup!! Instead of doubling, just use two slow cookers. It definitely wont fit all in an 8qt one if you double it.

Reply

Chelsea

Omg this is fantastic!! I didn’t have evaporated milk so I subbed in whole milk and it thickened just fine. The soup was creamy and thick. And I added ham chunks for some more protein! It was superb! Topped it with some scallions and bacon, Devine! Thank you so much.  Will be making again for sure. 

Reply

I am so happy that you liked it, thank you for the feedback!

Reply

ricci

I am soup obsessed and this loaded baked potato soup sounds amazing! I need to try this asap!!

Reply

Kendra

This looks so good! I love making soups and stews when the weather cools off. I may have to try this recipe out!

Reply

You will love it!!

Reply

Jeanette coleman

This was the the best......

Reply

happy that you liked it!

Reply

Brittany Tully

This was sooo good. I only wished my potatoes would've been more softer. I cooked this on low for 8 hours, and ended up having to turn the crock pot up to high to finish cooking the potatoes. It was 11 hours later the potatoes were soft enough. I may use the same recipe for the stove top, and really boil my potatoes. This recipe is a keeper, for sure!

Reply

I am happy that you liked it!!

Reply

Priscilla

I added chicken to my slow cooker and used raw bacon instead. I plan on shredding the chicken and topping it off with a touch of cooked bacon for that crispy texture. We’ll see how it turns out! 

Reply

let me know!!

Reply

Natalie

What is the serving size for 343 calories?  The soup is awesome!!

Reply

About 2 cups.

Reply

Brooke

This is in my crockpot right now! I subbed russet potatoes and used thyme instead of parsley. I also added 3 stalks of celery, because I love celery in my potato soup. I’m so excited to have it for dinner!!

Reply

Lily

Made this over the weekend and its a keeper! Its creamy and flavorful and so easy to make. This became my go to potato soup recipe, and I already plan on making it over and over again! 

Reply

Asa

I did 4lbs of potatoes, added paprika, much more salt & pepper, 4 cups of broth ( like mine a bit more thick and chunky) Came out great though!!!! Will use again

Reply

DeeDee

Delicious soup! I added 2 stalks of celery--precooked it and the onion in small amount of bacon grease before adding to slow cooker. Very good soup--I've made it twice in one week using the Roux mixture. Also sliced 3 carrots in the soup.

Reply

This soup is a favorite around here, the extra veggies are a great addition, thanks for sharing!

Reply

Jonathan

Delicious soup, we tried it last night and its amazinn

Reply

Happy you enjoyed it, its really a great and delicious soup!

Reply

Lauren

me and my daughter made this over the weekend, and can't say enough how much we loved it. Its creamy, rich and bacon on top just makes it so much better. keep it up!

Reply

Thank you, glad you liked it!

Reply

Ammy

This is the best soup i had its pure delicious!

Reply

I am glad you liked it :) Thanks!

Reply

Ramon

I have tried this soup based on your recipe and it's really delicious. Yummy soup we make during colder weather, liked the ingredients, and of course making it in the slow cooker is so much better :)

Reply

This is perfect comfort food :)

Reply

Kay

Have you made this without peeling the potatoes?  I want to try it. 

Reply

yes, it works great!

Reply

Jefferyekallsen

I made this today. I’m a man and I am slow and methodical about process. It took me a while to put it together, I doubled the portion I used russets for the mashed part and quarterd  the Yukon’s.  I cooked and mashed The russets and put the yukes into the slow cooker I put a layer of bacon on the bottom I used minced Garlic five full forks. My Daughter said it was like Heaven I said funny that’s what it said in the description. Great meal 

Reply

MJ Symmonds

Let's just say I have a very happy hubby atm lol. He asked me to make potato bacon soup so I started scouting Pinterest. Most had cream cheese which I didn't want and voila I found yours. I followed your recipe pretty closely. The only difference is I fried the onions and garlic with the bacon to bring out their flavor and I didn't do the 30 min cool down or extra cooking at the end as it was already perfect! I used the roux to thicken and it was absolutely devine. Thanks so much for a recipe that will be made often and shared with family and friends.

Reply

Anna

So happy I found this recipe! We made it and it came out absolutely perfect! Thank you! One thing I would recommend is using a sauté pan or a small skillet with high sides for the roux. I had it in the sauce pan and it was taking forever to thicken. It thickened well in a few short minutes in a sauté pan. I will be printing this recipe and making this for family! Thanks! 

Reply

This is such an easy recipe and it always gets great feedback :)

Reply

Ammy

This is the best meal we had in the crockpot ever. It is really delicious, gearty and rich how a true soup of this kind should taste. I loved the addition ob bacon, and during this cold times its the perfect dish. Very good one!

Reply

Margot

Amazing meal we had thanks for this recipe. We were looking for a hearty and rich soup to feed us and keep warm and this is the perfect choice. Really liked it and how it turned out very good and delicious will be doing it over and over. Thanks

Reply

Amber

Hands down the best meal we have made in the slow cooker really rich and creamy loved it

Reply

Michele Beatty

I have made this soup a few times and it is always delicious and easy! Great for a cold, dreary day!

Reply

Cindy

Yukon Gold for the rest of potatoes I don't have access to Yukon Gold here0

Reply

Dawn

After adding thickener, #1 says to cool another 30 minutes.  Is that supposed to be “cook” for another 30 minutes??

Reply

cook - I corrected, thanks for pointing it.

Reply

Richard

No thyme?

Reply

you can add some if you want!

Reply

Kayla

Which mixture would be better to use in your opinion?

Reply

Justine

This was amazing, I shared it with my mom!

Reply

Melissa Chapman

I would love to make this soup in the vegetarian version for my family. It seems so thick and creamy and great comfort food.

Reply

Alli Smith

This looks so yummy! I love potato soup and I always make it on the stovetop. I've never made it in the slow cooker because I knew the cream base would curdle. I LOVE how you add it at the end of the cooking time.

Reply

Rena

This is so wonderful! I love potato soup but I've never tried to make it in the crockpot before. Great tips.

Reply

Amber Myers

This will be perfect when it gets cold out. I love when I can use my slow cooker. I'll be making this for sure.

Reply

Tomi c

I am definitely using your Sour cream or Greek yogurt and evaporated milk tip the next time I make potato soup. I bet it adds a much needed richness to the soup.

Reply

Terri Steffes

I adore potato soup and this one looks pretty darned delicious. I love how it has all the flavors of a loaded baked potato. Yay for the slow cooker, too!

Reply

Kimberly Storms

I have in point of fact been thinking I need to find a slow cooker soup that my kids will actually eat! (for some reason they do not like my favorite lentil one!) Thank you for sharing this!

Reply

Ruth I

Oh I would love to try this recipe! It surely looks like the best I've ever seen!

Reply

Lisa Favre

Oh my goodness, I am drooling over here! Potato soup is absolutely my favorite so this recipe is totally up my alley! Gotta try it this week!

Reply

Tasheena

I love that this recipe is budget friendly. I also love that I can make it in advance for my family and it doesn’t require too much time to make.

Reply

Tiffany La Forge-Grau

Wow that looks so amazing! I love cooking soups with potatoes; so does my husband!

Reply

Ice Cream n Sticky Fingers

I love a good soup to make during the winter months when it is cold outside. I've made potato soup in the past but it wasn't super thick like this one. I'll have to give this recipe a try.

Reply

Miah

I made this tonight...... SO GOOD! Thank you! My family agreed!

Reply

Swathi

That slow cooker baked potato soup sounds so yum. As weather is getting colder. I would like to enjoy a bowl of good soup.

Reply

rika

I love creamy soup, so comforting! This is the perfect soup to warm up the winter!

Reply

Erica

At what point is best to add the milk, it says let it cook for at least 30 more minutes so is it best to add when it’s almost done. I’ve tried making potato soup before with a different recipe and it didn’t turn out so good so I just want to make sure I add it in at the right time.

Reply

The last 30 minutes of cooking.

Reply

Terri

I've made crock pot potato soup in the past but I think it loses flavor when you re-heat. It thickens up so much after it sits. What do you recommend?

Reply

Always add some warm chicken broth to it so you don't lose the flavors.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.