Crockpot Baked Potato Soup Easy

Crockpot Baked Potato Soup Easy

Creamy and delicious Crockpot Baked Potato Soup is full of flavor and easy! This Crock Pot Potato Soup recipe is a real winner!

Potato soup is one of my favorite soup recipes. They’re hearty and come in so many varieties – like our cheesy potato soup, broccoli version, or ham and potato soup!

Flavor-packed potato soup

Soup recipes are my favorite, but slow cooker soup recipes are even better! ! Today, I want to share this slow cooker potato soup recipe with you. We made it twice in the last month and it showed it was delicious! !

I found this recipe through AllRecipes and I know you’re going to love it…especially if you love potatoes, bacon and cheese (how can you not love these ingredients, right?!). We tweaked it a bit and we really like the results.

The ingredients are simple, but the soup is not bland at all! In fact, it’s full of flavor! It’s the perfect comfort food on a cold day like today. 😉

Throw it in the slow cooker!

This recipe is super easy to make! You throw most of the ingredients into your saucepan, let it cook for 4 hours, throw in the rest of the ingredients, and ta-da!

It’s that simple!

Prepare. Cubed red potatoes.

Cook. Add the potatoes to the crock pot. Sprinkle flour over potatoes, then add flour, bacon, onion powder, minced garlic, chicken stock, ranch dressing, dried parsley, salt, pepper, and water. Cook on high for 4 hours.

Season + Serve. After 4 hours, add half and half and mix well with cheese. Cook for another 15 minutes. Serve hot.

tip: To make this soup even creamier, mash some potatoes with a fork or potato masher.

Tips + Storage Information

Substitute half and half: If you don’t have half, you can easily do it yourself.Try one of the following combinations

• 4 teaspoons melted butter plus whole milk equals 1 cup
• a cup of evaporated milk
• 1 cup “single cream” to ½ cup whole milk

arrive freeze For leftovers, let the soup cool and store in an airtight freezer-safe container for up to 6 months. It may defrost and have a grainier texture than the original soup due to the potatoes and cream. To help with this, cook the potatoes before freezing. Stir frequently as you reheat, and add a little fresh cream to help rejuvenate it.

shop Leftover soup will keep for up to 4 days in the refrigerator. reheat Stir frequently at low temperature very slowly. A double decker broiler works just as well as a saucepan or a large nonstick skillet.

what to do with it

The side options for this delicious slow cooker potato soup are endless. Here are some ideas:

For more potato soup, check out:

Course Soup

American food

Prep time 10 minutes

Cook Time 4 hours 15 minutes

Total time 4 hours 25 minutes

Serving Size 6

Calories 491 kcal

by Lil’ Luna

• 10 red potatoes diced
• 3 TB flour
• 1 cup bacon, chopped
• 1 teaspoon onion powder
• 2 teaspoons minced garlic
• 1 chicken nugget
• 1 TB ranch dressing mix
• 2 teaspoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups water
• 2 cups half n half
• 1 cup cheddar cheese, shredded

• Cubed red potatoes.

• Add the potatoes to the crock pot. Sprinkle flour over potatoes, then add flour, bacon, onion powder, minced garlic, chicken stock, ranch dressing, dried parsley, salt, pepper, and water. Cook on high for 4 hours.

• After 4 hours, add half and half and mix well with cheese. Cook for another 15 minutes. Serve hot.

Recipe adapted from AllRecipes.

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