baked potato soup crock pot recipe
The Best baked potato soup crock pot recipe
I make this baked potato soup in the crock pot more often than any other soup in my rotation. The prep takes about fifteen minutes, mostly chopping onions and cubing potatoes, and then the slow cooker handles the rest while I get on with my day. There is no roux to babysit and no pot to stir constantly on the stove, so I am not tied to the kitchen at five o’clock when everyone is hungry and asking what is for dinner.
My kids ask for this one by name. They like it thick and creamy with plenty of cheddar and bacon on top, and they treat the toppings like a build your own station, which keeps everyone happy. My husband takes leftovers to work the next day and says it holds up better than most soups he reheats. I serve it with crusty bread or a simple side salad for a normal weeknight, and I have made it for game day gatherings and holiday lunches too, kept warm in the slow cooker with bowls and toppings set out on the counter.
I feel good about what goes into it. Potatoes bring potassium and vitamin C along with the fiber that stays in the soup when you leave the skins on, and the milk and cheese add calcium and protein that make it filling enough to count as a meal. It is a hearty bowl of comfort food that does not leave you hungry an hour later, and it comes together from ingredients I already have in the pantry and fridge.
Crock Pot Baked Potato Soup
A creamy slow cooker potato soup loaded with tender russets, sharp cheddar, and crisp bacon. The crock pot does most of the work, so you can set it in the morning and finish it in a few minutes before dinner.
🥘Ingredients
For the Soup
For the Toppings
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Baked Potato Soup Works
This crock pot baked potato soup is always a good idea because it feeds a crowd without much work, and everyone at the table can top their bowl however they like. I make it for holidays, game days, and regular weeknights when we have family over, and it clears out every time. If you want a recipe that keeps things simple and still makes people feel taken care of, keep this one handy.
❓ Frequently Asked Questions About Crock Pot Baked Potato Soup
1. Can I use frozen hash browns instead of fresh potatoes?
Yes. A 30- to 32-ounce bag of frozen diced hash browns works well and saves prep time. Add them straight from the freezer with the broth and aromatics, and plan on the same cook time since they thaw quickly in the slow cooker. Shredded hash browns also work but break down faster, giving you a smoother, less chunky soup.
2. Why did my soup turn out thin?
Thin soup usually comes down to the thickener and the dairy. Stir the flour into the melted butter until it forms a smooth paste before adding it, and let the soup finish uncovered on high for 20 to 30 minutes so it can reduce. Potatoes also release starch as they sit, so mashing a few against the side of the insert helps body without extra flour.
3. Can I add the milk or cream at the start?
It is better to wait. Dairy added at the beginning can separate or curdle during a long, hot cook. Stir in the milk, half-and-half, or cream during the last 30 minutes on low or high, and avoid a rolling boil once it is in. If you want to set it up in the morning, keep the dairy in the fridge and add it when you get home.
4. Can I make baked potato soup ahead of time or freeze it?
The soup holds well in the refrigerator for about three days, and it thickens as it chills, so loosen it with a splash of broth or milk when reheating. Freezing is trickier because dairy and potatoes can turn grainy and separate after thawing. If you want to freeze a batch, leave the dairy out, freeze the potato base, and stir in the cream when you reheat it.
5. What toppings go well with baked potato soup?
Treat it like a baked potato: shredded cheddar, crumbled bacon, sliced scallions, sour cream, and a crack of black pepper. Crispy fried onions or oyster crackers add crunch if you want texture. Set the toppings out in bowls so everyone can load their own, and add them right before serving so the bacon stays crisp.
