
Slow-Cooker Potato Soup
Total Time
Prep: 30 min. Cook: 8-1/4 hours
Yield
12 servings (4 quarts)
This slow-cooker potato soup takes all the flavor of a loaded baked potato—butter, bacon and onion—and turns it into an easy Crockpot potato soup you can serve any day of the week.
Ingredients
- 5 pounds potatoes, peeled and cubed (about 10 cups)
- 1 medium onion, finely chopped
- 5 cans (14-1/2 ounces each) chicken broth
- 1 garlic clove, minced
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 packages (8 ounces each) cream cheese, softened and cubed
- 1 cup half-and-half cream
- 1/4 cup butter, cubed
- TOPPINGS:
- 1 pound bacon strips, cooked and crumbled
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup minced chives
Directions
- Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
- Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
- Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Nutrition Facts
1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.
I like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious comfort food recipes to my kids. —Jamie Chase, Rising Sun, Indiana
Recipe Creator
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