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Slow Cooker Baked Potato Soup

Creamy, comforting and perfect for a chilly day, this Slow Cooker Potato Soup recipe is loaded with flavor! Made with your favorite potatoes, onions, garlic and finished with cream cheese, sour cream and your favorite baked potato toppings, this slow cooker soup recipe is easy to make and great for any night of the week.

Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
Servings: 6 servings
Calories: 351 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2-3 strips Bacon
  • 1 tablespoon bacon fat leftover from bacon
  • ¾ cup chopped onion about ½ medium onion
  • 2 tablespoons chopped garlic
  • 1 ½ lbs. gold potatoes
  • 4 cups chicken stock unsalted if possible
  • 4 oz. cream cheese
  • ¼ cup sour cream
  • salt and pepper to taste
Toppings
  • sour cream
  • cheese
  • Bacon
  • chives chopped

Instructions

    Cup of Yum
  1. Cook the bacon. Throw 1-2 strips of bacon in a skillet. When crisp, remove them from the pan and save for later in the fridge. (You can reheat these in the microwave for 20-30 seconds until warm for garnish.) Save the grease.
  2. Add the onion and garlic to the skillet with the bacon grease. Cook until soft and fragrant, about 5-7 minutes. Scoop into the slow cooker.
  3. Scrub and chop the potatoes into 1-2” pieces. (The smaller the bites, the quicker they’ll be cooked through.)
  4. Place the chopped potatoes in the slow cooker, and pour in the stock.
  5. Place the lid on the slow cooker, and cook on low for 7-8 hours. If you need your soup done faster, cook on high for 4-5 hours.
  6. Thirty minutes before serving, add the cream cheese and sour cream. Let them melt into the soup. Do not do this early or they will curdle.
  7. Blend in a regular-sized blender or with an immersion blender until smooth.
  8. Serve with your favorite toppings, and enjoy immediately!

Notes

  • This recipe is very easy to double for a crowd!
  • To make this soup vegetarian, skip the bacon and bacon fat. Saute the onion and garlic in avocado or olive oil. Use vegetable broth instead of chicken stock.
  • How to store: Store in an airtight container in the refrigerator for 3-4 days. Let the soup cool completely before placing in the refrigerator.
  • How to freeze: Freeze in a freezer-safe storage container for up to 3 months. Let defrost in the fridge, then reheat in the microwave.

Nutrition Information

Serving 1serving Calories 351kcal (18%) Carbohydrates 31g (10%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 8g Cholesterol 59mg (20%) Sodium 493mg (21%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 351

% Daily Value*

Serving 1serving
Calories 351kcal 18%
Carbohydrates 31g 10%
Protein 15g 30%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g 47%
Cholesterol 59mg 20%
Sodium 493mg 21%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.