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This Crock Pot Baked Potato Soup creates a delicious and creamy soup that everyone will love. Making it in the slow cooker makes it so much easier.
If you have tried our Slow Cooker Potato Soup Recipe, Crockpot Potato and Hamburger Soup or Slow Cooker Sausage Potato Soup then you know this Crockpot potato soup recipe is going to be a family favorite.
Soup Recipes are always on the menu when the cooler weather hits. But this Baked Potato Soup is my personal favorite because of the creamy texture and how easy it is to make.
Table of Contents
Why We Love This Potato Soup
- Easy to Make – I love the convenience of making this soup in the slow cooker. I can start the soup in the morning and when everyone gets home, dinner is done.
- Customizable – This potato soup starts with the basic ingredients but adding the toppings makes it even better.
- Creamy Texture – Potato soup is the ultimate comfort food and delicious served for any occasion.
Ingredients
- Large Russet Potatoes – Peeled and diced into 1/2-inch cubes
- Large Onion – See Best Onion Substitute if you are out
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Chicken Broth – You can also use vegetable broth
- All-Purpose Flour – We think flour works best to thicken the texture
- Whole Milk – Whole milk works best for rich and creamy texture
- Shredded Cheddar Cheese – We like sharp cheddar cheese but mild cheese is great too
Scroll to the bottom for the full recipe in the recipe card.
How to Make Baked Potato Soup in the Crock Pot
Step 1 – In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine. Cover and cook on low or high until potatoes are tender.
Step 2 – About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
Step 3 – Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
Step 4 – Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
- Step 5 – Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.
Expert Tips
- Desired Consistency – If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.
- Cutting Potatoes – We recommend cutting the potatoes about the same size so they cook evenly.
- Cooking Time – I like to cook this soup on low so I can start it in the morning. But you can also cook on high for less time. The soup is ready to serve when the potatoes are fork tender and has a creamy texture.
Soup Topping Ideas
When serving this for a weeknight dinner or to a crowd, I like to setup a soup topping bar for added flavor. Here are some of our favorite toppings.
- Bacon Bits
- Chives
- Parsley
- Shredded Cheese
- Sour Cream
- Diced Avocado
Serving Suggestions
This Easy Crockpot Potato Soup is the best comfort food and hearty enough to be serve as it is. But we like to add a side salad for a light side dish.
But another idea to serve with this crockpot loaded potato soup is Bacon Sandwich, Grilled Cheese Sandwich and Turkey Melt Sandwich.
Frequently Asked Questions
When making baked potato soup adding a roux to the mixture will help thicken the soup. The combination of flour, heavy cream and milk heated in a saucepan and then added to your soup makes for a delicious soup. For more tips, see How to Thicken Potato Soup.
Potato Soup is traditionally made with Russet Potatoes. But if you prefer, you can change the potatoes to Yukon Gold Potatoes. Adjust your cooking time if needed.
Store the leftovers in the refrigerator in an airtight container for up to 5 days.
Yes, you can freeze baked potato soup in a freezer safe container for up to 3 months.
We think it is best to reheat on the stovetop in a saucepan. But this soup can also be reheated in the microwave in a microwave safe bowl.
More Crock Pot Soup Recipes
Quick and Easy Soup
54 Easy Crock Pot Soup Recipes
Easy Slow Cooker
Crockpot Chicken Parmesan Soup
Easy Slow Cooker
Crock pot Lasagna Soup Recipe
If you make this Crock Pot Baked Potato Soup Recipe, please leave us a comment or a star review. We love to hear from you.
Crock Pot Baked Potato Soup
Ingredients
- 6 large russet potatoes peeled and diced into 1/2-inch cubes
- 1 large onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: crispy bacon sliced green onions, additional shredded cheese
Instructions
- In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine.
- Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the
- potatoes are tender.
- About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
- Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
- Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
- Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.
