Menu Enter a recipe name, ingredient, keyword...

Baked Potato Soup (Slow Cooker)


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
  • 1 medium/large yellow onion, diced
  • 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese, softened (I use low fat)
  • 1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
  • optional garnishes: crumbled bacon, shredded cheese, green onions


Servings 10


Step 1

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

Cook on high for 6 hours or low for 10 hours.

Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).

Stir well, top with your choice of garnishes & enjoy!


You'll also love

Review this recipe

Broccoli Scalloped Potatoes Pikes Peak Potatos