Baked Potato Soup


by: Magical Slow Cooker

Baked Potato soup is my all time favorite, I order it at every restaurant when it is available. You can’t beat how creamy this Baked Potato Soup is, and how great the toppings blend in. This recipe for Slow Cooker Baked Potato Soup, has a bit of prep work, but it is really worth the time. You can peel and dice your potatoes the night before, just place them in water, and refrigerate.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 10

4 pounds of potatoes

1 small white onion, dice

5 whole garlic gloves (keep them whole)

7 cups Chicken broth

16 1/3 ounces less fat cream cheese (2 blocks)

1/4 teaspoon Black Pepper


Sour Cream

Grated Cheddar Cheese

Green Onion

Cooked Bacon, crumbled

Nutrition Facts
Baked Potato Soup

Servings Per Recipe: 10

Amount per Serving

Calories: 212

  • Total Fat: 7.6 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 25 mg
  • Sodium: 838.4 mg
  • Total Carbs: 28.2 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 3 g
  • Protein: 9.2 g

how is this calculated?

Download Nutrition Facts Widget Code

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baked-potato-soup-3735.jpg 1.  Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.

2.  Cook on low for 8 hours.

3.  You are now going to blend about 2/3's of the soup with the cream cheese in your blender, you may need to do this in batches.

4.  Season the soup with salt to taste.

5.  Serve with desired toppings.

6.  I used a 6 quart slow cooker.

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