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Home » Dinner » Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup

by Sarah Olson on May 16, 2020 76 Comments

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Baked potato soup in slow cooker with bacon, cheese and green onions on top.
Collage of 3 photos of baked potato soup for pinterest

Slow Cooker Baked Potato Soup is one of the best soups to make in the slow cooker!

This recipe makes a big batch of soup, great for the entire week! My other favorite big batch soup recipes are French Dip Soup and Buffalo 15 Bean Soup.

Full slow cooker of baked potato soup topped with chives, cheese, and bacon.

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.

Full pot of baked potato soup with chives, cheese and bacon on top.
Fu

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 or on HIGH for 5 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.
Baked potato soup in white bowl with sour cream, bacon, cheese and green onions on top.

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
creamy potato soup in slow cooker with bacon, cheese and chives on top.

How can I make this recipe low fat

  • Fat-free or low-fat cream cheese
  • Turkey Bacon
  • Low-fat sour cream and cheese (or leave off, still good without!)

Feeding a large crowd?

I often make this recipe for a large crowd and cooking enough bacon is almost impossible, it goes quickly as a topping for this soup. My solution for that is to cook and crumble one pound of bacon and stir it into the soup after cooking, then everyone gets an equal amount.

Can I freeze this soup?

  • Most of my recipes can be put in the freezer after cooking but sadly this recipe does not work well.
  • The texture of the potatoes turn grainy and mealy and cream turns foamy.
  • If this recipe seems too big for you to finish up, cut the recipe in half. Or package up right away for a family who lives in another household.

More baked potato inspired recipe you will love!

  • Twice Baked Potatoes – Recipe by Spend with Pennies
  • Loaded Baked Potato Pizza – Recipe by Nutmeg Nanny
  • Loaded Potato Chicken Bacon Ranch Casserole – Recipe by the Country Cook
  • Slow Cooker Baked Potato Casserole
  • Loaded Baked Potato Salad – Recipe by the Southern Bite

Love making soup in your slow cooker? Try another one of my soup recipes:

  • Slow Cooker Pizza and Pasta Soup
  • Slow Cooker Split Pea Soup
  • Slow Cooker Curried Chicken Noodle
  • Slow Cooker Cauliflower Cheese Soup

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Creamy baked potato soup in slow cooker with bacon, cheese and chives on top.

Slow Cooker Baked Potato Soup

5 from 8 votes
This recipe makes a ton of soup! Great recipe for having leftovers or great to serve company.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Baked Potato Soup
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10
Calories: 247kcal
Author: Sarah Olson

Equipment Needed:

  • 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
  • 1/4 tsp. Black Pepper
  • 16 oz. Cream cheese (2 blocks total)

Toppings

  • Sour Cream
  • Cheddar cheese grated
  • Green Onion or chives sliced
  • Cooked Bacon crumbled
US Customary – Metric

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 or HIGH for 5 hours without opening the lid during the cooking time.
  • 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.

How to Video:

Recipe Notes:

Feeding a large crowd?
I often make this recipe for a large crowd and cooking enough bacon is almost impossible, it goes quickly as a topping for this soup. My solution for that is to cook and crumble one pound of bacon and stir it into the soup after cooking, then everyone gets an equal amount.
How can I make this recipe low fat?
  • Fat-free or low-fat cream cheese
  • Turkey Bacon
  • Low-fat sour cream and cheese (or leave off, still good without!)
Can I freeze this?
  • Most of my recipes can be put in the freezer after cooking but sadly this recipe does not work well.
  • The texture of the potatoes turn grainy and mealy and cream turns foamy.
  • If this recipe seems too big for you to finish up, cut the recipe in half. Or package up right away for a family member who lives in another household.
Nutritional Values are approximate. The toppings are not included in this calculation.

Nutrition:

Calories: 247kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 824mg | Potassium: 1016mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 22.7mg | Calcium: 103mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Dinner, Pork, Soups Tagged With: bacon, baked potato, Crock pot, slow cooker, soup

    Comments

    1. heather says

      September 13, 2015 at 2:58 pm

      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!

      Reply
    2. EvelynHury says

      September 1, 2015 at 7:55 am

      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!

      Reply
    3. Stephanie says

      August 25, 2015 at 9:11 am

      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?

      Reply
      • Sarah Olson says

        August 25, 2015 at 9:33 am

        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!

        Reply
    4. Bay says

      August 15, 2015 at 12:50 pm

      Is there an alternative for using cream cheese? (i.e. heavy cream, etc)?

      Reply
      • Sarah Olson says

        August 15, 2015 at 3:21 pm

        You could use heavy cream, but the soup will be thinner 🙂

        Reply
    5. David says

      February 27, 2015 at 10:36 am

      Is there one potato better suited for this soup?

      Reply
      • Sarah Olson says

        February 27, 2015 at 5:33 pm

        I use Russet Potatoes 🙂

        Reply
    6. Tammy says

      February 26, 2015 at 1:52 pm

      I like cheese baked potato soup can I put a different cheese in it

      Reply
      • Sarah Olson says

        February 26, 2015 at 2:16 pm

        Yep! Use any cheese you like 🙂

        Reply
    7. Bethany Hafer says

      February 26, 2015 at 10:57 am

      This looks so good! I have a 5 quart slow cooker. Would it be big enough to hold everything?

      Reply
      • Sarah Olson says

        February 26, 2015 at 2:18 pm

        I think it would over flow after adding the cream cheese. This recipe makes a lot of soup.

        Reply
    8. Shelley Mannell says

      February 25, 2015 at 3:26 pm

      Use an immersion blender & you don’t have to remove it from the crockpot to blend!

      Reply
      • Sarah Olson says

        February 25, 2015 at 3:49 pm

        Great tip! I need to get one of those!

        Reply
    9. Phil weeks says

      February 20, 2015 at 6:04 am

      I can’t wait to try this recipe today.
      Send all you got.

      Reply
    10. Jamie C says

      January 21, 2015 at 12:54 pm

      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?

      Reply
      • Sarah Olson says

        January 21, 2015 at 1:46 pm

        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.

        Reply
    11. Chelsea says

      January 11, 2015 at 7:21 pm

      This looks amazing! Can it be done in a 4qt crock pot?

      Reply
      • Sarah Olson says

        January 11, 2015 at 7:51 pm

        I’m positive it wouldn’t fit. You could halve the recipe and it would work 🙂

        Reply
    12. Erin says

      November 5, 2014 at 2:46 pm

      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!

      Reply
      • Sarah Olson says

        November 10, 2014 at 5:37 am

        Those may work ok. I have seen a Paula Deen Potato Soup recipe that uses the cubed frozen potatoes, and everyone raves about it.

        Reply
    13. Stevi says

      October 6, 2014 at 3:31 pm

      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.

      Reply
    14. Erica Burton says

      October 6, 2014 at 11:22 am

      when the soup is done and we blend the cheese in do we blend the garlic with it.

      Reply
      • Sarah Olson says

        October 6, 2014 at 12:36 pm

        Yes blend the garlic in when you blend the cream cheese 🙂

        Reply
        • Paulette says

          January 28, 2015 at 12:47 pm

          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.

          Reply
          • Sarah Olson says

            January 28, 2015 at 1:01 pm

            You can place them on top, and make sure to fish them out and blend at the end.

            Reply
    15. Lucy says

      September 28, 2014 at 7:35 am

      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?

      Reply
      • Sarah Olson says

        September 28, 2014 at 10:04 am

        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 🙂

        Reply
    16. tara says

      September 26, 2014 at 7:29 am

      Im making this soup this weekend. My question is, can i freeze the leftovers?

      Reply
    17. Angela says

      July 15, 2014 at 3:39 pm

      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?

      Reply
      • Sarah Olson says

        July 15, 2014 at 4:53 pm

        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!

        Reply
      • B Paradise says

        March 24, 2015 at 10:12 am

        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.

        Reply
    18. Angie says

      July 2, 2013 at 3:10 pm

      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!

      Reply
      • Sarah Olson says

        July 2, 2013 at 4:54 pm

        Angie, the Greek yogurt may work good. It would make for a little runnier soup, but would be healthier!

        Reply
        • Angie says

          July 2, 2013 at 5:41 pm

          Great, I will have to try it then. I’ll let you know how it turns out when I do 🙂

          Reply
      • Lori says

        December 3, 2017 at 9:26 pm

        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.)

        Reply
    19. Jenny says

      March 23, 2013 at 2:39 pm

      I’m making this soup today, it sounds amazing.

      Reply
    20. James Hamilton says

      March 21, 2013 at 8:07 am

      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!!!!

      Reply
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