Slow Cooker Baked Potato Soup
Slow Cooker Baked Potato Soup is the ultimate comfort food, perfect for chilly days and busy weeknights. This creamy, hearty soup combines tender russet potatoes with savory seasonings, creating a satisfying dish that warms the soul. With minimal prep time and the convenience of a slow cooker, you can set this recipe in the morning and return home to a delicious meal. Customize it with your favorite toppings—think crispy bacon bits, shredded cheese, or freshly chopped herbs—to elevate each bowl into a delightful experience in every bite.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes
- 1 medium onion
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
Instructions
- Wash and peel the potatoes, then cube them into small pieces.
- Sauté the chopped onion in a skillet over medium heat until translucent, then add minced garlic and cook until fragrant.
- Transfer the sautéed mixture to the slow cooker with cubed potatoes and pour in chicken broth.
- Cook on low for 6 hours or high for 3 hours until the potatoes are tender.
- Blend the soup using an immersion blender for desired smoothness, then stir in softened cream cheese until melted.
- Serve hot topped with shredded cheddar cheese and other desired garnishes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg