Slow Cooker Baked Potato Soup
This slow cooker baked potato soup turns humble potatoes, onion, broth, cream, cheddar, and bacon into a thick, cozy bowl with very little hands-on work.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 pounds russet potatoes, peeled and diced cut into 1/2-inch cubes
- 1 medium yellow onion finely diced
- 3 cups chicken broth divided if needed
- 1 cup heavy cream at room temperature
- 1 cup sharp cheddar cheese shredded
- 6 slices bacon cooked and crumbled
- 1 teaspoon kosher salt divided to taste
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons all-purpose flour whisked smooth with cream
Instructions
Instructions
- Add the diced potatoes, onion, chicken broth, salt, and black pepper to a slow cooker and stir to combine.
- Cover and cook on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork.
- Whisk the flour into the heavy cream until smooth, then stir the mixture into the slow cooker.
- Cook on HIGH for 20 to 30 minutes, stirring once, until the broth is lightly thickened.
- Stir in the shredded cheddar until melted. Taste and adjust the seasoning, then fold in half of the crumbled bacon.
- Ladle the soup into bowls and top with the remaining bacon. Serve hot.
Notes
For a thicker texture, mash a small portion of the tender potatoes against the side of the cooker before adding the cream mixture.
Optional variation: add sliced green onions as a garnish after serving; this does not change the primary recipe.