Slow Cooker Baked Potato Soup
Print Recipe

Slow Cooker Baked Potato Soup

This recipe makes a ton of soup! Great recipe for having leftovers or great to serve company.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: Baked Potato Soup
Servings: 10
Calories: 247kcal
Author: Sarah Olson

Equipment

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
  • ΒΌ 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.

Video

Notes

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