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Crockpot Baked Potato Soup

Crockpot Baked Potato Soup

We love soup season, and even better that we’ve got a recipe that you can pretty much set and forget!


  • 5-6 cups potatoes, peeled and chopped (Yukon Gold is my favorite)
  • 3/4 cup diced onions
  • 4 cups chicken broth (Better Than Bullion is best, I’ve found)
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 4 tbsp butter
  • 1/4 cup flour
  • 1 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Shredded cheese
  • Bacon (cooked)
  • Chives


  • Add potatoes, onions, broth, salt, and pepper to slow cooker. Set it to low for 6 hours or high for 4 hours.
  • When your cooker only has about 15 minutes left, make your roux:
    1. Melt butter in saucepan over medium heat, then add flour, whisk until combined.
    2. Add heavy cream and whisk again until fully mixed.
    3. Lastly, add the sour cream and continue to whisk until thickened.
  • When slow cooker is done, pour in roux mix.
  • Stir, cover and set cooker to low for 30 mins.
  • Serve with cheese, bacon, and chives.

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