Crock Pot Baked Potato Soup
Cozy up with a bowl of creamy, decadent Crock Pot Baked Potato Soup, the ultimate comfort food made effortlessly in your slow cooker. Packed with hearty Russet potatoes, savory onions, and a touch of garlic, this recipe transforms humble ingredients into a velvety, flavor-packed soup. Thickened with a buttery roux and enriched with sharp cheddar cheese, sour cream, and crispy bacon crumbles, every spoonful delivers a perfect balance of richness and texture. Whether you prefer it silky smooth or slightly chunky, this slow cooker potato soup can be customized to your liking and is perfect for chilly evenings or family dinners. Garnish with green onions, extra cheese, or more bacon for a satisfying meal that tastes like a loaded baked potato in a bowl. With minimal prep and hands-off cooking, it’s a hassle-free way to enjoy a warm, comforting dish packed with flavor. Perfect for meal prep or serving a crowd, this recipe will quickly become a favorite in your weeknight rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 3 Garlic cloves
- 4 cups Chicken broth
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded cheddar cheese
- 6 slices Bacon
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onions
Instructions
Peel the potatoes and chop them into small, evenly-sized cubes. Dice the onion and mince the garlic cloves.
In a large crock pot, combine the cubed potatoes, diced onion, minced garlic, and chicken broth.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very soft.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove to a plate lined with paper towels to drain, then crumble into small pieces. Set aside.
Once the potatoes are tender, use a potato masher or immersion blender to mash the potatoes to your desired consistency (smooth or chunky).
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a paste, then slowly whisk in the milk. Cook, stirring constantly, for 3-4 minutes until the mixture thickens, creating a roux.
Stir the roux into the soup in the crock pot, mixing until well incorporated. Add the shredded cheddar cheese, sour cream, salt, and pepper. Stir until the cheese is melted and everything is creamy and well combined.
Taste the soup and adjust seasonings if needed. Let it cook for an additional 20-30 minutes on low to allow the flavors to meld together.
Serve hot, topped with crumbled bacon, sliced green onions, and additional shredded cheese or sour cream if desired.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 6903 mg | 300% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 52.4 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2288 mg | 176% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7978 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
