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Slow Cooker Baked Potato Soup

Baked Potato Soup takes all of the comforting goodness of loaded baked potato and turns it into a delicious soup! This is a rich and creamy soup loaded with cheddar cheese, sour cream, and bacon. And because it can be made in a slow cooker makes it super easy with less stress.

Slow Cooker Baked Potato Soup


4 to 4 1/2 pounds of peeled and diced potatoes

1 diced onion

1 quart of chicken broth

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp salt

1 tsp pepper

1 8oz block of mild cheddar cheese (2 cups)

4 slices of bacon

1/2 stick of salted butter

1/4 cup flour (if you want your soup to be thinner use less flour)

1 cup half and half (you can use milk also)

1/4 cup sour cream

sliced green onion for garnish


1. Peel and dice potatoes (for a time saving tip, prep potatoes the evening before, cover them with water and place in the refrigerator)

2. Place potatoes, onion, broth, seasonings in slow cooker and cook on high for 4 to 5 hours or low for 6 to 8 hours. (the potatoes will become very tender, so the longer you cook them in slow cooker the more they will break down and become mushy)

3. To make the thickener for the soup melt half of a stick of butter in the microwave then add the flour, stirring until combined. Add the half and half stirring vigorously. The mixture may look a bit lumpy before placing in the microwave. Cook for 1 minute in the microwave and stir again vigorously until smooth and creamy. Pour over the potatoes and stir to combine.

4. Gradually add the cheese a little at a time until all the cheese is combined and melted into the soup.

5. Add sour cream and bacon, leaving some bacon for garnish.

6. Cover and cook for additional 10 minutes.

7. Top soup with cheese, bacon, sliced green onion, and dollop of sour cream.

For a video tutorial visit my YouTube channel

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