Go Back
Baked Potato Soup Crock Pot

Baked Potato Soup Crock Pot

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Soup Base
  • 6 large russet potatoes peeled and diced
  • 1 small onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Creamy Ingredients
  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • ½ cup sour cream
  • Toppings
  • crispy bacon
  • green onions
  • shredded cheddar
  • sour cream

Method
 

  1. Add potatoes, onion, garlic, broth, butter, and seasonings into crock pot.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Mash half the potatoes directly inside the crock pot.
  4. Stir in cream cheese, heavy cream, cheddar cheese, and sour cream.
  5. Mix until smooth and creamy.
  6. Taste and adjust seasoning.
  7. Serve hot with bacon, cheese, green onions, and sour cream.

Notes

  • Use russet potatoes for best creamy texture.
  • Add dairy ingredients at the end to avoid curdling.
  • Freshly shredded cheddar melts better than pre-shredded cheese.
  • Mash only half the potatoes for perfect texture balance.