Slow Cooker Baked Potato Soup
Warm up with a comforting bowl of Slow Cooker Baked Potato Soup! This creamy, cheesy soup is packed with tender potatoes, crispy bacon, and fresh chives, making it the perfect easy weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds Russet potatoes peeled and diced (about 6 cups)
- 4 cups chicken broth
- 1 cup milk
- 0.5 cup heavy cream
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 0.5 cup sour cream
For Garnish
- 6 slices bacon cooked and crumbled
- 0.25 cup fresh chives chopped
Instructions
Preparation Steps
- In a 6-quart slow cooker, combine the diced potatoes and chicken broth.
- Cook on low for 3-4 hours or until potatoes are very tender.
- Once potatoes are tender, mash them slightly with a potato masher directly in the slow cooker. Leave some chunks for texture.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a thick paste forms (roux).
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, then remove from heat.
- Pour the milk mixture into the slow cooker with the potatoes. Stir well to combine.
- Stir in the salt, pepper, shredded cheddar cheese, and sour cream until melted and smooth.
- Cover and cook on low for an additional 30 minutes, or until heated through and thickened.
- Ladle the soup into bowls. Garnish with crumbled bacon and fresh chives before serving.
Notes
This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a vegetarian option, use vegetable broth and omit the bacon.