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Slow Cooker Baked Potato Soup is creamy and comforting, inexpensive and also very easy to prepare! Watch the short video tutorial attached below and see how it will turn into your perfect meal overnight!
Slow cooker soups are very popular on our blog, such as bacon corn chowder, slow cooker chicken omelette soup, and slow cooker tortellini soup.
Slow Cooked Baked Potato Soup
This slow cooker baked potato soup is my kind of comfort food. My grandmother makes a similar soup on the stove and it used to be my favorite food when I was a kid. Every time I visit her, I always ask for the famous soup.
Now this slow cooker potato soup is so easy to make and smells delicious! The electric pot does all the heavy lifting, all you have to do is wait patiently. The soup is incredibly creamy, with delicious chunks of bacon and creamy cheddar cheese. Serve on top with cheddar cheese and a tablespoon of sour cream, just like a baked potato.
What do you need to make Crockpot Potato Soup?
To prepare 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 little thinner. Also, I used cooked bacon to make it easier and save some time.
- Vegetables: Onion and garlic.
- Flour: The 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 a portion of the soup to thicken it.
- Chicken and milk broth: These will form the broth of our soup. Also, you can substitute chicken broth with vegetables. The same goes for milk. Feel free to use half and half, or whatever type of milk you prefer (2%, 4%, or whole cow's milk).
- Potato: I've made this soup dozens of times, and for best results, I recommend using buttery Yukon Gold Potatoes. If you can't find Yukon, go with redheads or red potatoes.
- Cheese: Sharp cheddar cheese works best here as it adds a nice texture and flavor.
- Sour cream or Greek yogurt and evaporated milk: This is what makes the soup extra creamy and delicious!
- Salt, pepper and herbs: Season according to your taste. I also added dried parsley. However, feel free to add other spices if you like.
HOW TO MAKE THE BEST CROCKPOT POTATO SOUP:
Once you have all the ingredients ready, the rest is simple. Check out the recipe card below and watch the video in the post.
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- Prepare and cook the potatoes: Wash and peel the Yukon potatoes. You will need around 2 pounds. Then cut it into cubes about 1/2 inch thick. Once cubed, add to bottom of slow cooker 6 quarts or more. Also, add chopped onion, minced garlic, cooked bacon, dried parsley, and chicken broth. Spice with salt and pepper. Cook the soup over low heat for 6-8 hours or over high heat for 3-4 hours.
- Prepare the Roux mix: Once the soup has cooked, add the butter to a medium saucepan over medium heat and melt. Whisk the flour until completely combined and gradually add the evaporated milk or thick cream, depending on which one you are using. Beat the flour mixture well, until smooth. Simmer until closed while stirring occasionally. Immediately add milk and flour mixture to slow cooker and stir to combine. Also, if you don't want to make the Roux, feel free to thicken the soup by adding the cornstarch. Simply mix the cornstarch with the evaporated milk, until smooth and stir in the soup to thicken. If you don't want to use evaporated milk, just stir the cornstarch in COLD water.
- Add the remaining ingredients: Using a potato masher or fork, mash about 3/4 of the potatoes. Then add the grated cheddar cheese and sour cream and stir until melted.
- Serve warm. Then serve it up, loaded with all your favorite ingredients!
Can I substitute the broth to make this slow cooker potato soup?
Absolutely! You can use vegetable broth or beef broth, instead of chicken broth. Both will work well for this recipe.
Can I use potatoes with the skin on them?
Yes! Just be sure to use the organic type. It is absolutely fine to use potatoes in the shell for this soup. It will give this dish a nice texture and a little more depth.
What can be added to potato soup?
For this baked potato soup recipe I always love to use bacon, cheese, sour cream, and green onion. They make this dish super comforting and delicious. However, this recipe is extremely versatile and can be adjusted to your own liking:
- Make it vegetarian: In that case, skip the bacon. Feel free to add some extra vegetables, like corn, red bell peppers, broccoli. Also, I would recommend adding 2-3 teaspoons of Cajun seasoning to offset the flavor of the bacon.
- 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 like roast chicken, leftover ham, Italian sausage, oven roasted turkey breast – it all works great here. You can even combine some types of meat together.
- Mix the cheeses: Use your favorite type of cheese or whatever is on hand. I recommend including at least one type of cheese with a strong flavor, such as Parmesan or cheddar for a deeper flavor.
- Add additional seasonings: For additional flavors, feel free to add a little Cajun seasoning, Italian seasoning, Taco seasoning, etc.
Can you freeze the slow cooker potato soup?
You can freeze the soup if you like, but you should do it BEFORE adding the cream or evaporated milk. I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot to the bag. Squeeze out excess air and seal the bags.
The bags can be stored very well in the freezer for up to 3 months. When you decide to serve it, defrost it, add it back to the slow cooker or large pot in the pot and mix the milk, cheese and sour cream mixture.
What to serve with Crockpot Baked Potato Soup?
Tips for the Slow Cooker Baked Potato Soup Recipe:
- I prefer using Yukon Gold Potatoes for this recipe, for its buttery texture to make the soup irresistibly creamy.
- Use fresh garlic as garlic in a jar will not give it the same flavor.
- To save time, you can buy peeled potatoes, which you can simply add to the slow cooker.
- You can cook the bacon before starting the soup, frying or roasting it in the oven, depending on the method you prefer. Plus, you can use precooked bacon to save time and reduce effort.
- Also, feel free to use evaporated canned milk, or for an even richer texture. Similarly, you can use half and half or thick cream.
- The soup can easily be made vegetarian by skipping the bacon and using vegetable broth.
Looking for more soup recipes? Check out these Panera bread soup mimics:
Tools and ingredients you'll need to make this slow cook baked potato soup recipe:
Slow Cooker: I love this slow cooker, although it is more expensive, you can brown food directly in it, so you save time.
Potato Masher: the kitchen tool that should be in every kitchen drawer! I like this one a lot.
Slow Cooked Baked Potato Soup
: Servings: 8 servings Preparation time: 15 minutes Cook time: 4 hours 30 minutes Total time: 4 hours 45 minutes
- 10 slices of cooked bacon (diced)
- 5 cups chicken broth (low sodium)
- 2 pounds Yukon browned potatoes (peeled and diced)
- 1 medium sweet onion (diced)
- 6 garlic cloves (minced, use more if desired)
- 1/4 teaspoon of salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon of dried parsley
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz of evaporated milk (half and half or thick cream)
Or make a cornstarch mix:
- 3 tablespoons cornstarch
- 12 oz of evaporated milk
- Grated cheddar cheese
- Cooked bacon
- Chopped green onions
Add the minced potatoes, minced onion, minced garlic, cooked bacon, dried parsley, and chicken stock to the slow cooker. Spice with salt and pepper.
Stir and cook for 6-8 hours on low or high temperature for 3-4 hours.
Once the soup has cooked, add the butter to a medium skillet over medium heat and melt. Whisk the flour until completely combined and gradually add the evaporated milk or thick cream, depending on which one you are using.
Beat the flour mixture well, until smooth. With heat at the lowest stove temperature, allow the mixture to cook until it begins to boil and thickens, stirring occasionally.
Immediately add milk and flour mixture to slow cooker and stir to combine.
Or make the cornstarch mix:
If you don't want to make the Roux Mix, you can make a Cornstarch Mix to thicken the soup. Just be sure to choose one and don't do both.
Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is completely dissolved and mixture is smooth without lumps. Immediately add milk and cornstarch mixture to slow cooker and stir to combine.
After adding the thickening mixture:
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 it.
Add the grated cheddar cheese and sour cream. Stir well, until completely combined and creamy. Spice with salt and pepper.
If the soup is too thick, add more HOT chicken stock or water, be sure to microwave it first until hot. Taste and adjust the salt and pepper.
Cover and continue cooking the soup over low heat for 30 minutes or over high heat for 15 minutes. If you added more liquid, be sure to let the soup simmer for a few minutes.
Serve warm, garnished with bacon, cheese, green onion, and sour cream.
- The soup can be refrigerated for up to 3 days.
The soup will thicken more once it cools down. When heating, add more water, broth, or milk to dilute it. Taste and adjust the salt and pepper, and if you added the extra liquid, simmer for a few minutes.
0 0 Calories 343 Carbohydrates: 24 Protein: 17 Fat: 19 Saturated fat: 8 Cholesterol: 44 Sodium: 750 Potassium: 800 Fiber: 3 Sugar: 5 5 Vitamin A: 285 Vitamin C: twenty-one Calcium: 307 Iron: 4.6