Slow Cooker Baked Potato Soup

Hope Vaillancourt


only 6 ingredients and 3 optional garnishes.... perfect on a cold day!

recipe & photo from


★★★★★ 2 votes

1 Hr
6 Hr


  • 5 lb
    russet potatoes, washed but not peeled. diced into 1/2 inch cubes
  • 1 medium
    yellow onion, diced
  • 10 clove
    garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
  • 8 c
    chicken stock or chicken broth
  • 16 oz
    cream cheese, softened
  • 1 Tbsp
    seasoned salt
  • ·
    ~~~optional garnishes~~~
  • ·
    crumbled bacon, cheddar cheese & green onions

How to Make Slow Cooker Baked Potato Soup


  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. 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).
  4. Stir well, top with your choice of garnishes & enjoy!

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