Slow Cooker Baked Potato Soup is one of the best soups to make in the slow cooker!
Baked Potato Soup is my all time favorite, I order it at every restaurant when it is available. You can’t beat how creamy this soup is, and how great the toppings blend in. You will see in this recipe I am not actually baking the potatoes, just peeling and dicing raw potatoes. I’ve made baked potato soup before with leftover baked potatoes and it can tend to be gluey.
This recipe for Slow Cooker Baked Potato Soup, has a bit of prep work, but it is really worth the time. You can peel and dice your potatoes the night before, just place them in water, and refrigerate. Drain off the water before starting the recipe.
How to make Slow Cooker Baked Potato Soup:
- Peel and dice the potatoes, add them to the slow cooker. Pour over chicken broth and add diced onion, whole garlic, and black pepper. I like to keep the garlic whole in this recipe. It keeps it from getting pungent.
- Cover and cook on low for 8-10 hours. When the cooking time is up add the soup into a blender and pulse along with the cream cheese, you may have to do this in batches. Alternatively, if you have an immersion you can add the cream cheese to the slow cooker and blend right in the slow cooker.
What do I top the soup with?
Serve this soup buffet style because not every guest will like all the toppings. Serve these toppings as a choice along with the soup:
- Sour cream
- Green onions or chives
- Cooked and crumbled bacon (or store bought bacon bits if you are short on time).
- Shredded cheddar cheese
More baked potato inspired recipe you will love!
- Twice Baked Potatoes
- Loaded Baked Potato Pizza
- Loaded Potato Chicken Bacon Ranch Casserole
- Twice Baked Potato Casserole
- Loaded Baked Potato Salad
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 4 lbs. russet potatoes
- 1 white onion, diced
- 5 whole garlic cloves (keep them whole) or 1/4 tsp garlic powder
- 7 Cups Chicken broth
- ¼ Teaspoon Black Pepper
- 16 oz. 1/3 less fat cream cheese (2 blocks total)
Toppings
- Sour Cream
- Grated Cheddar Cheese
- Green Onion
- Cooked Bacon crumbled
Slow Cooker Size;
- 6 Quart or larger
Instructions
- Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.
- Cook on low for 8-10 hours.
- You are now going to blend about 2/3's of the soup with the cream cheese in your blender, you may need to do this in batches. Or use an immersion blender right in your slow cooker.
- Season the soup with salt to taste.
- Serve with desired toppings.
your recipe for potato soup was the bestest….tried it last night ….and i am about to burst…just to good to put the spoon down….thanks for shareing…..I LOVED IT!!!!
I’m making this soup today, it sounds amazing.
Is it possible to substitute plain/greek yogurt for the cream cheese? If so, would the measurements be the same? While I do like cream cheese on my bagels and in cheesecakes, I’m not a huge fan of it elsewhere – also the yogurt would be a healthier alternative… so I was just curious!
Angie, the Greek yogurt may work good. It would make for a little runnier soup, but would be healthier!
Great, I will have to try it then. I’ll let you know how it turns out when I do 🙂
My mom uses sour cream as her secret ingredient in her stove top potato soup. (My dad hates sour cream. It’s been a real challenge over the last 10+ years to make his favorite soup and keep him in the dark about how it’s made. She uses no more than half a container of sour cream for a large pot of soup. (Not sure if she starts with a large container or small container of sour cream.)
I leave for work at 7 in the morning and am looking for recipes that I can let cook from 7 in the morning until about 6 or 7 at night. Is there any way to make this recipe in a way where it has to cook for longer?
Is there anyone home at the 8-10 hour mark? if they could set it to warm until you get home? if not, you could try cooking for 11-12 hours, the potatoes will be pretty tender, but if you top the soup with crispy bacon it would be good!
Try using a standard light timer to delay the start time. Set up the crockpot then set the timer to power it up a few hours later. Some newer models have this a programmable feature.
Only use this for short delays <3 hours. Not recommended for recipes with meat or other high perishable ingredients.
Im making this soup this weekend. My question is, can i freeze the leftovers?
Not understanding the cream cheese mixture. Do you blend and add after the soup is done and/or do you have to cook it a bit longer after you add the cream cheese mixture?
You blend the part of the soup when it is done with the cream cheese. Stir that mixture back into the soup that’s still in the crock, stir and serve 🙂
when the soup is done and we blend the cheese in do we blend the garlic with it.
Yes blend the garlic in when you blend the cream cheese 🙂
So it says to leave the garlic cloves whole. I’m afraid that someone will get a whole clove of garlic at the end. Please explain.
You can place them on top, and make sure to fish them out and blend at the end.
I made this soup today and we loved it! So creamy and hearty. I prepped everything last night and just threw it all in this morning and tada! I used an emerson blender to blend the cream cheese and it was super easy.
Just wondering if you have tried using pre-shredded hash browns and wondering if that would work OK. It’s what I have on hand…..thanks!
Those may work ok. I have seen a Paula Deen Potato Soup recipe that uses the cubed frozen potatoes, and everyone raves about it.
This looks amazing! Can it be done in a 4qt crock pot?
I’m positive it wouldn’t fit. You could halve the recipe and it would work 🙂
This potato soup sounds amazing! I am looking for new ways to incorporate more kale into my diet. Could I add fresh kale to this recipe? If so, at what point during the cooking process would you reccomend adding it?
Here are my 2 ideas. Add the kale during the last 1.5 hours, and scoop around it to get the liquid and potatoes out to blend up the cream cheese with (after the cooking time is up). OR boil kale separate for about 3-4 minutes on the stove top.
I can’t wait to try this recipe today.
Send all you got.
Use an immersion blender & you don’t have to remove it from the crockpot to blend!
Great tip! I need to get one of those!
This looks so good! I have a 5 quart slow cooker. Would it be big enough to hold everything?
I think it would over flow after adding the cream cheese. This recipe makes a lot of soup.
I like cheese baked potato soup can I put a different cheese in it
Yep! Use any cheese you like 🙂
Is there one potato better suited for this soup?
I use Russet Potatoes 🙂
Is there an alternative for using cream cheese? (i.e. heavy cream, etc)?
You could use heavy cream, but the soup will be thinner 🙂
I’m looking to do freezer meals for the arrival of my first baby. Would this one be able to be frozen after cooked and reheat well?
Hi Stephanie. Great question. Potatoes don’t do well in the freezer, they get really mealy. I’ve tried it with this recipe, and it was not good!
We have several rainy days in the forecast. I’m going to put this in the CP for one of those days. But my family doesn’t care much for cream cheese. I think I’m going to try it with Velveeta, instead. It has kind of the same consistency. Hoping it works!
This is THE best potato soup I’ve eaten. Made it without any changes to the original recipe. I will be making this often Thank you!
what’s a garlic glove? 😉
thanks for the recipe, it looks delicious.
It’s from a fresh head of garlic, just one piece of that head, peeled is a clove 🙂
Can this be cooked more quickly if put on high? I keep forgetting to start this earlier and we are going to be eating pretty late!
Yes! I should do fine on High. Probably 6 hours.
Do you know how well this work being heated up for a second day?
It does very well. I do it on the stove top over medium heat. I hope that helps!
We are having a chili/soup cookoff at work and this sounds amazing! Do you think If I started it going the night before around 10 and then mixed in the cream cheese around 6 in the morning then brought it to work and let it just let it sit on warm or low it would be fine until 11-2?
I do think it would be fine on warm. I would sneak in and stir it every once in a while. 🙂