Creamy and delicious Crockpot Baked Potato Soup is so full of flavor and EASY too! This delicious potato soup recipe is a hearty family favorite.
Flavor Packed Potato Soup
Today, I want to share with you this recipe for Slow Cooker Baked Potato Soup. It tastes JUST like our Baked Potato Soup recipe, only less hands on because it’s made in a crock pot!
We’ve made it twice in the last month which goes to show it was DELICIOUS!! I think you’ll agree—especially if you love potatoes, bacon and cheese (how could you not love those ingredients, right?!).
Throw it in the Slow Cooker!
This recipe is super easy to make! You throw most of the ingredients into your crockpot, let it do its thing for 4 hours, toss in the remaining ingredients, and ta-da!
It’s that simple!
PREP. Cube red potatoes.
COOK. Add potatoes to crock pot. Sprinkle flour over potatoes and then add flour, bacon, onion powder, minced garlic, chicken bouillon cube (or chicken broth), Ranch dressing mix, dried parsley, salt, pepper and water. Cook on HIGH for 4 hours.
SEASON + SERVE. After 4 hours, add half n half, and cheese and stir the mixture well. Cook an additional 15 minutes. Serve warm.
TIP: To make this soup even more creamy, use a fork, potato masher, or pastry cutter to mash up some of the potatoes until it reaches your desired consistency. If you want it extra creamy with no chunks, you can also use an immersion blender.
You can top this soup just like you would a baked potato! Try some of the following:
- A dollop of sour cream
- Sliced green onions
- Shredded cheddar cheese
- Salt and pepper
Tips + Variations + Storing Info
Substitute half & half: If you don’t have half n half you can easily make your own. Try one of the following combinations
- 4 teaspoons melted butter add whole milk to equal 1 cup
- One cup evaporated milk
- 1 cup “single cream” to ½ cup whole milk
- Bouillon: If you don’t have bouillon cubes, you can sub an equivalent amount of chicken broth or vegetable broth. In this case, use 1 cup of broth (and then reduce the amount of water to only 3 cups).
- Half and Half: For an extra creamy soup, you can use heavy cream rather than half and half. If you want to cut down on the calories, use whole milk (although your soup will be thinner).
- Potatoes: waxy potatoes like red hold their shape better in soup. We don’t recommend using russet potatoes, because they’re so starchy and completely fall apart. However, yukon gold potatoes are the perfect combination of waxy and starchy and would be an okay substitution in this soup.
- Veggies: If you want to load it up with vegetables, try sliced carrots, celery, broccoli, or onions. Add any vegetables right to the crock pot with all the other ingredients.
How to freeze? To FREEZE leftovers, allow the soup to cool and store in an airtight freezer safe container for up to 6 months. Due to the potatoes and the cream it may unthaw with a grainier texture than the original soup. To help remedy this, undercook the potatoes before freezing.
How to store? Store leftover soup in the fridge for up to 4 days. REHEAT very gradually over low heat stirring frequently. A double broiler works great as does a crockpot or a large non stick skillet. Add a bit of fresh cream to help revive it.
What to serve with it? The side dish options are endless for this delicious slow cooker potato soup. Here are a few ideas:
- Serve in a Bread Bowl (that’s a great side in itself!)
- Olive Garden Breadsticks
- Dinner Rolls
- Homemade French Bread
For more potato soups, check out:
- Cheesy Potato Soup
- Loaded Broccoli Cheese and Potato Soup
- Cheesy Ham and Potato Soup
- Chicken and Potato Florentine Soup
Crockpot Baked Potato Soup Recipe
- Cube red potatoes.
- Add potatoes to crock pot. Sprinkle flour over potatoes and then add flour, bacon, onion powder, minced garlic, chicken bouillon cube, Ranch dressing mix, dried parsley, salt, pepper and water. Cook on HIGH for 4 hours.
- After 4 hours, add half n half, and cheese and mix well. Cook an additional 15 minutes. Serve warm.
Recipe adapted from AllRecipes.