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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.

Potato soups are some of my favorite soup recipes. They’re perfectly hearty, and there are so many varieties – like our cheesy potato soup, loaded broccoli version, or ham and potato soup!

Crockpot baked potato soup in a white bowl.

Flavor Packed Potato Soup

Soup recipes are my favorite, but ones made in the Slow Cooker are even better!!

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?!).

The ingredients are so simple, but the soup isn’t plain at all! In fact, it’s BURSTING with flavor! It’s the perfect comfort food for cold fall and winter days.

Cubed potatoes for crockpot baked potato soup.

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.

Topping Ideas

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
  • Chives
  • Shredded cheddar cheese
  • Salt and pepper
  • Bacon
Seasoned potatoes for crockpot potato soup.

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.
Ingredients for crockpot baked potato soup.


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:

White bowl filled with crockpot potato soup, topped with cheese and bacon.

For more potato soups, check out:

4.97 from 30 votes

Crockpot Baked Potato Soup Recipe

By: Lil’ Luna
Creamy and delicious Crockpot Baked Potato Soup is so full of flavor and EASY too! This crockpot potato soup recipe is a real winner!
Servings: 6
Prep: 10 minutes
Cook: 4 hours 15 minutes
Total: 4 hours 25 minutes


  • 10 red potatoes cubed
  • 3 TB all-purpose flour
  • 1 cup bacon, chopped
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • 1 chicken bouillon cube
  • 1 TB ranch dressing mix
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups water
  • 2 cups Half and Half
  • 1 cup cheddar cheese, shredded


  • 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.



Calories: 491kcal, Carbohydrates: 63g, Protein: 19g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 53mg, Sodium: 1262mg, Potassium: 1781mg, Fiber: 6g, Sugar: 4g, Vitamin A: 355IU, Vitamin C: 31.4mg, Calcium: 223mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from AllRecipes.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    Amazing soup, very easy to put together. The perfect comfy supper as the weather is starting to get slightly cooler. Served with toasted homemade bread. Thrilled.

  2. 5 stars
    Can you use the chicken bullion that’s in a jar instead of the cube? If so, how much? Looking forward to trying this. Thank you

    1. Yes! I believe 1 tsp of the bullion in the jar equals 1 cube. But it should say on the jar… so I’d double check there.

  3. Help! I love this recipe and have several times, but I accidentally missed my window to get it in the crock pot in time. Has anyone adapted this for instant pot?

  4. What do you think about using a meaty hambone instead of the bacon to make this? I have russet potatoes and imagine I could substitute them for the red potatoes. Thank you.

  5. 5 stars
    Everyone loved it! I do recommend mashing the potatoes at the end because they are still in fairly large chunks but it was delicious!

  6. Making this recipe now. Step 2 says to sprinkle flour over potato’s then th next step is to add flour. Can you clarify this? Thank you! Looking forward to eating this today!

    1. Water is listed at the very end of the list in step 2. But we do have flour in there twice, so thanks for pointing that out. We’ll update it.