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creamy potato soup recipe

Slow Cooker Baked Potato Soup

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 slow cooker
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 large spoon
  • 1 Potato masher or fork

Ingredients
  

  • 6 medium russet potatoes peeled and diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 4 slices bacon cooked and crumbled

Instructions
 

  • Add diced potatoes, onion, garlic, chicken broth, salt, and black pepper to the slow cooker.
  • Cover and cook on low for 6 hours until potatoes are tender.
  • Use a potato masher or fork to mash the potatoes until desired consistency is reached.
  • Stir in heavy cream, cheddar cheese, and sour cream.
  • Cover and cook for an additional 10 minutes on low.
  • Serve hot, garnished with green onions and crumbled bacon.

Notes

For a thicker consistency, you can use an immersion blender to blend the soup slightly before adding the cream and cheese. If you prefer a thinner soup, add more chicken broth until the desired consistency is achieved. Adjust the seasoning with more salt and pepper if needed before serving.
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