Crock Pot Baked Potato Soup

A close-up of a bowl of creamy baked potato soup garnished with chopped green onions, shredded cheese, and crispy bacon bits. The rich, thick soup is beige in color and appears seasoned with visible herbs and pepper, offering a comforting aroma straight from the crock pot.

5 from 1 vote

This Crock Pot Baked Potato Soup creates a delicious and creamy soup that everyone will love. Making it in the slow cooker makes it so much easier.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $16.39, $2.73 per Servings

Ingredients

6 large russet potatoes peeled and diced into 1/2-inch cubes
1 large onion diced
4 cloves garlic minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
¼ cup unsalted butter
⅓ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
½ cup sour cream
Optional toppings: crispy bacon sliced green onions, additional shredded cheese

Instructions

In a 6-quart crock pot, combine 6 large russet potatoes (peeled and diced into 1/2-inch cubes), 1 large diced onion, 4 cloves garlic (minced), 4 cups chicken broth, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, melt ¼ cup unsalted butter in a saucepan over medium heat. Whisk in ? cup all-purpose flour and cook, stirring constantly, for 1–2 minutes.
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
Add 2 cups shredded cheddar cheese and ½ cup sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
Garnish with your choice of toppings such as crispy bacon, sliced green onions, or additional shredded cheese.

Video

Notes

If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition