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–+ servings

Slow Cooker Baked Potato Soup

This slow cooker baked potato soup is thick, creamy, and loaded with cheese, bacon, and chives. A cozy comfort food classic that tastes just like grandma used to make.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large Russet potatoes, peeled and cut into ½ inch cubes
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 3 garlic cloves, minced
  • ¼ cup butter
  • 2½ teaspoons salt
  • 1 teaspoon pepper
  • 1 cup heavy whipping cream or half and half
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons fresh chives or green onions, chopped
  • 1 cup sour cream, optional
  • 8 slices bacon, cooked and crumbled
  • Extra cheese, for topping

Method
 

  1. Add the potatoes, onion, chicken broth, garlic, butter, salt, and pepper to the slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours, until the potatoes are very tender.
  2. Mash the mixture until the potatoes are mostly broken down and the soup begins to thicken, leaving a few small chunks if desired.
  3. Stir in the heavy cream, shredded cheddar cheese, and chives until the cheese is melted and the soup is creamy.
  4. Serve warm and top with sour cream if using, bacon, extra cheese, and chives.

Notes

  • Makes 6 hearty bowls or 8 smaller servings
  • Mash to your preferred texture
  • Add toppings just before serving
  • Store leftovers in the refrigerator for up to 4 days

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