Baked Potato Soup (Crock Pot)

Baked Potato Soup (Crock Pot)

Photo by slane2

A perfect dish for a cold day, this crock pot Baked Potato Soup will help keep you warm.

  • Prep Time


  • Total Time


  • Servings



  • 2.5

    pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch(ish) cubes

  • 1

    small yellow onion, diced

  • 5

    cloves of garlic (you can use whole, crushed, or minced)

  • 4

    cups chicken stock

  • 8

    ounces cream cheese

  • ½

    tablespoon seasoned salt or all-purpose seasoning

  • Garnishes:

  • Crumbled bacon

  • Shredded cheddar cheese

  • Green onions


Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. Top with your choice of garnishes & serve! POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!


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