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5 from 43 votes

Crock Pot Baked Potato Soup

Crock pot baked potato soup is a creamy twist on a loaded baked potato - an EASY, delicious slow cooker staple!
Prep Time10 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 25 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Kristyn Merkley

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

Store leftovers in one airtight container or individual sized containers. Keep in the refrigerator for up to 4 days or freeze for 3-4 months.
Reheat very gradually over low heat stirring frequently. If needed add a bit of milk to help revive it.

Nutrition

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