cooking homemade meals

Baked Potato Soup

baked potato soup recipe


Whenever it gets cold in San Diego (it does happen sometimes!), I really get in the mood for a good soup. My sister told me about a recipe for Crock Pot Baked Potato Soup, and I was excited to try it!

I must say it's quite delicious and very easy to make!


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Ingredients / Directions:     Printable PDF

  • 4 lbs. of Potatoes (red skin, Yukon gold or russet), cubed
  • 1 cup Onion, sliced
  • 1 clove Garlic, minced
  • 2 cans (14.5 ounces) Chicken Broth
  • 2 cups Half and Half
  • Seasonings: Salt, Pepper, and Cavender’s
  • Toppings: Sharp shredded cheese and Bacon pieces
  • Start by washing and/or peeling the potatoes and then cut them in cubes. I used red skin potatoes and left the skins on.
  • Place the potatoes in a lightly greased (I use nonstick cooking spray) slow cooker. Layer the sliced onions, minced garlic, seasonings, and chicken broth. The chicken broth will not cover the potatoes.
  • Cover and cook on a low setting for 8 hours or until the potatoes are tender.
  • Mash the potatoes with a potato masher or use a fork and large spoon to mash if you don't have a potato masher.
  • Stir in 2 cups of half and half and more seasoning. Cover and cook on high setting for 30 minutes or until soup is heated thoroughly.
  • While soup is heating, cook the bacon.
  • Garnish with shredded cheese and bacon pieces.


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