Looking for an easy slow cooker soup recipe that's packed with flavor? Try out this easy Crock Pot Baked Potato Soup! This creamy and decadent soup is made with simple ingredients you can find anywhere, and it's perfect for a chilly winter day!
The comfort of a baked potato can't be matched. It's warm, filling, and satisfying - everything you need on a cold day. But what if you can get that same comfort and flavor in soup form?
This recipe for crock pot baked potato soup takes all the flavors of a loaded baked potato and turns them into a velvety, creamy soup with the help of your slow cooker!
Simply add the ingredients to a crock pot and let the potatoes slowly cook until fork tender. Add creamy half and half along with sour cream to make it super rich. Then, top with your favorite baked potato toppings like cheese, bacon, and green onions.
This slow cooker soup is the perfect comforting meal for a chilly winter day or any time of the year!
Why You’ll Love This Recipe
- The ingredients are simple, budget-friendly, and can be found in any grocery store.
- The slow cooker cooks the potatoes until fork tender without babysitting.
- You can customize the toppings to make each bowl your own.
- No need to head to a Panera Bread. Make this soup easily at home.
- A great way to use up any potatoes you have on hand.
Ingredients You’ll Need
- Thick Cut Bacon - Adds a smoky and salty flavor throughout the soup, giving it texture and lots of flavors.
- Yellow Onion & Garlic Cloves - Gives the soup a bold garlic and onion flavor that pairs well with the flavor of potatoes.
- Chicken Broth - The potatoes get slowly cooked in chicken broth to enhance the comforting flavor.
- All Purpose Flour - Helps thicken up the soup to make it a velvety smooth texture.
- Yukon Gold Potatoes - These potatoes are naturally creamy and buttery and are great when turned into mashed potatoes or soup.
- Dried Seasonings - A mix of salt, pepper, dried thyme, and paprika properly flavor and enhance this creamy soup.
- Half and Half - Used to turn the soup into a deliciously creamy mixture.
- Sour Cream - Gives the soup even more richness along with a complimentary tangy flavor that pairs well with the potatoes.
- Cheddar Cheese - Used to give the soup a salty, cheesy flavor that is a classic in any loaded baked potato recipe.
How To Make Baked Potato Soup In The Crock Pot
Cook the bacon: Over medium heat, cook bacon in a large skillet until it is browned and crisp. Remove and set aside. Drain and leave 2 tbsp of drippings in the skillet to flavor and cook the garlic and onion.
Saute the onion and garlic: Add the chopped yellow onion to the pan with the bacon drippings. Saute for 5-7 minutes or until they are soft and translucent.
Make the roux: Add the chicken broth and flour to the bottom of the crock pot. Mix with a whisk until no lumps remain.
Add the soup ingredients: To the chicken broth and flour mixture, add the potatoes and dried spics and mix until fully combined.
Slow cook the potatoes: Cover the crock pot with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until the potatoes are fully cooked through and fork tender.
Add the creamy liquid: Once there are 30 minutes left of cooking time, add the half and half along with the sour cream. Stir in half the cheddar cheese and stir until combined.
Stir, season, and serve: Let the cheese melt and the creamy liquid absorb for 30 minutes. Give the soup a stir, adjust seasonings and serve with the remaining cheese, bacon, and chopped green onions. Enjoy!
- The best potatoes to use for baked potato soup are Yukon golds because they are already creamy and have a buttery flavor. Other potatoes can be used but may not have the same texture.
- If the soup is too thick, add more chicken broth until it reaches the desired consistency. Add more or less half and half to make the soup as creamy as you like.
- To ensure everything cooks evenly and together, chop the potatoes roughly the same size.
- Depending on your preference, you can leave the skin on or off the potatoes. If you do leave the skin on, make sure to wash them thoroughly first.
- This soup is easily customizable. If you don’t like a certain spice or seasoning, leave it out or add in something else. Get creative and make it your own!
- If you want a vegetarian version, simply leave out the bacon and use vegetable broth instead of chicken broth.
- For a vegan option, substitute the dairy products for their vegan counterparts.
- If you’re looking for a little more spice, add in some red pepper flakes or hot sauce.
- For extra veggies, stir in some frozen corn, bell pepper, or chopped green beans.
- Add freshly chopped herbs for flavor, including parsley, chives, or rosemary.
Storing: Cooled leftovers can be stored in an airtight container in the fridge for up to five days.
Freezing: This soup can also be frozen for up to six months. Let the soup cool completely before transferring it to a freezer-safe container. When ready to eat, let it thaw overnight in the fridge before reheating.
Reheating: Reheat individual portions in the microwave or reheat the entire pot on the stove over low heat. You may need to add a splash of half and half or water if it has become too thick.
Yes, you can put raw potatoes in a slow cooker along with liquid to help steam them so they cook all the way through without drying out.
The best way to thicken potato soup in a slow cooker is by adding flour to the mixture before cooking. This will help create a roux that will thicken as it cooks.
Yes, you can use frozen potatoes, but they may produce a different texture, and the cooking time will vary.
More Slow Cooker Potato Recipes
- Crock Pot Mashed Potatoes with Cream Cheese
- Easy, NO Foil Slow Cooker Baked Potatoes
- Slow Cooker Cheesy Ranch Potatoes (With Bacon)
- Easy, Cheesy Slow Cooker Scalloped Potatoes
Crock Pot Baked Potato Soup
- 6 thick cut bacon
- 1½ cups yellow onion (diced)
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 2½ lbs Yukon gold potatoes (cleaned, rinsed and cut into ¾" pieces)
- 3 tsp garlic (minced)
- 1 tsp salt
- ½ tsp dried thyme
- 1 tsp paprika
- 1½ tsp black pepper
- 2 cups half and half
- 1 cup sour cream
- 2 cup cheddar cheese (shredded and dived in half)
- Over medium heat, cook bacon in a large skillet until it is browned and crisp. Remove and set aside. Drain and leave 2 tbsp of drippings in the skillet.
- Add yellow onion and saute for 5-7 minutes or until they are soft and translucent.
- Add chicken broth to a 6-quart slow cooker and slowly whisk in flour until there are no lumps.
- Next, add the potatoes, garlic, salt, paprika, thyme, and ground black pepper. Mix until well combined.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours or until potatoes are soft.
- Thirty minutes before cook time is up, add half and half and sour cream. Mix until well combined. Cover and continue to cook for 30 minutes.
- Remove cover and stir in 1 cup of cheddar cheese until well combined.
- Garnish with remaining cheddar cheese, bacon, and green onions.