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Slow Cooker Loaded Baked Potato Soup

You can make homemade potato soup from scratch right in your crockpot. This soup is loaded with bacon, potatoes, and cheese. 

Prep Time
10 mins
Cook Time
8 hrs
Servings: 12
Calories: 223 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 lbs Yukon gold potatoes chopped (I used baby golds)
  • 24 oz 3 cups chicken stock
  • 4 slices cooked bacon chopped (about 5 tbsp)
  • 1 teaspoon onion powder
  • 4 tbsp butter
  • 1/3 cup all-purpose flour
  • 12 oz evaporated milk
  • 1 tsp salt more or less depending on the type of cheese you use
  • 1 tsp black pepper
  • 3/4 cup plain greek yogurt
  • 4 oz sharp cheddar shredded
Optional Toppings (anything you'd top your baked potato with!)
  • Bacon
  • sour cream
  • shredded cheese
  • chives

Instructions

    Cup of Yum
  1. Add potatoes, chicken stock, bacon, and onion powder to the slow cooker. Cover with the lid. 
  2. Cook on LOW for 7-8 hours. 
  3. Once the potatoes have cooked, in a small sauce pan add the butter. Once the butter has melted, whisk the flour in to fully combine. 
  4. Slowly add the evaporated milk, whisking constantly. Add in the salt and pepper. Continue to cook over low heat, stirring constantly until it thickens. Remove from heat. 
  5. Pour into the potatoes and stir to combine. 
  6. Add in the greek yogurt and shredded cheese. Stir until all of the cheese has melted and it is mixed completely. 
  7. Serve and top with your favorite toppings!

Nutrition Information

Serving 1.25 cup Calories 223kcal (11%) Carbohydrates 13g (4%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 24mg (8%) Sodium 447mg (19%) Fiber 0g (0%) Sugar 4g (8%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 223

% Daily Value*

Serving 1.25 cup
Calories 223kcal 11%
Carbohydrates 13g 4%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Trans Fat 0g 0%
Cholesterol 24mg 8%
Sodium 447mg 19%
Fiber 0g 0%
Sugar 4g 8%

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