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Crock pot baked potato soup is a creamy twist on a loaded baked potato – an EASY, delicious slow cooker staple!
Baked Potato Soup in the Crock Pot
We LOVE potatoes – especially loaded – so of course we love this crock pot baked potato soup! It’s a loaded potato in soup form!
Best yet, the crock pot does all of the work, making this even less hands-on. Just throw most of the ingredients into the crockpot, let it do its thing for 4 hours, toss in the remaining ingredients, and ta-da!
It’s hearty and filling, and SO creamy! It’s a stick-to-your-bones kind of soup, perfect for fall and soup season (our FAVORITE)!
For even more go-to potato soups, try our Cheesy Potato Soup, Broccoli Potato Soup, or Ham and Potato Soup.
WHY WE LOVE IT:
- Packed with flavor. The ingredients are so simple, but the soup isn’t plain at all! It’s the perfect comfort food for cold fall and winter days.
- A hearty bowl-full. Packed with potatoes, bacon, and cheese, this winning combo is filling and delicious!
- Minimal effort for maximum reward. The slow cooker does all of the work. Just add the ingredients and let it simmer!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 4 hours 15 minutes
- 10 red potatoes cubed – or Yukon gold potatoes
- 3 tablespoons all-purpose flour
- 1 cup cooked bacon, chopped – about 5-6 slices of bacon. See Bacon in the Oven.
- 1 teaspoon onion powder
- 2 teaspoons minced garlic – How to Mince Garlic
- 1 chicken bouillon cube – or 1 cup of chicken broth, or vegetable broth
- 1 tablespoons ranch dressing mix
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups water – Reduce water to 3 cups if using chicken broth.
- 2 cups half and half – For an extra creamy soup use heavy cream or for a thinner soup use whole milk.
- 1 cup cheddar cheese, shredded
- optional vegetables – Saute carrots, celery, broccoli, or onions before adding them to the crock pot.
- optional garnish – sour cream, green onions, chives, cheese, or more bacon crumbles
How to Make Crock Pot Baked Potato Soup
- COOK. Add 10 cubed red potatoes to the crock pot. Sprinkle 3 tablespoons flour over potatoes and add 1 cup cooked chopped bacon, 1 teaspoon onion powder, 2 teaspoons minced garlic, 1 chicken bouillon cube, 1 tablespoon Ranch dressing mix, 2 teaspoons dried parsley, 1 teaspoon salt, ½ teaspoon pepper, and 4 cups water. Cook on HIGH for 4 hours.
- SEASON + SERVE. After 4 hours, add 2 cups half and half, and 1 cup cheddar cheese and stir the mixture well. Cook an additional 15 minutes. Serve warm.
Make It Extra Creamy
Use a fork, potato masher, or pastry cutter to mash up some potatoes until the soup reaches your desired consistency.
Complete The Meal
Side Dishes
Bread Bowl Recipe
2 hrs 5 mins
Sweet Cornbread
40 mins
Ultimate Grilled Cheese
17 mins
Wedge Salad
4 hrs 15 mins
More Potato Soups
Ham and Potato Soup
30 mins
Baked Potato Soup
40 mins
Broccoli Cheddar Potato Soup
45 mins
Cheesy Potato Soup
3 hrs 5 mins
Collections
Crock Pot Baked Potato Soup
Equipment
Ingredients
- 10 red potatoes, cubed
- 3 tablespoons all-purpose flour
- 1 cup cooked bacon, chopped
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
- 1 chicken bouillon cube
- 1 tablespoons ranch dressing mix
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups water
- 2 cups half and half
- 1 cup cheddar cheese, shredded
Instructions
- Add cubed potatoes to a crock pot. Sprinkle flour over potatoes and then add cooked 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 and half, and cheese and mix well. Cook an additional 15 minutes. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover soup in an airtight container or individual-sized containers. Refrigerate for up to 4 days or freeze for 3-4 months. Reheat gradually over low heat stirring frequently and add a bit of milk to help revive it.
Recipe adapted from AllRecipes.
I substituted one coup of finely cubed ham instead of bacon and used chicken broth, low sodium, and deleted the salt. Came out great!
Sounds delicious! Thanks for sharing what you did with the recipe!
Made it tonight, so easy and so good. We did cut back on the 1/2&1/2 because we like a thick soup and then topped it off with more cheese. Hubby said keep this recipe and it will become a winter staple.
I have tried MANY potato soup recipes over the years and have finally found a winner! Thank you for this recipe. My husband (not the hugest soup fan) and teenage son love it as much as I do. It is so hearty, creamy, and bursting with flavor. The ONLY thing I do differently is add more bacon for my protein-loving teen boy. Otherwise, I follow the recipe to the letter (and follow your tip for mashing some of the potatoes before adding the cream and cheese). This is truly comfort in a bowl!
Oh I’m so glad to hear this is a hit with your family!!
Loved this recipe!!! My daughter fights with us to keep it for herself, LOL
Oops… also forgot to share that it freezes well and highly recommended you make it!!!