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Slow Cooker Cheesy Baked Potato Soup

I am in love with this Slow Cooker Cheesy Baked Potato Soup recipe. It is so easy to make! The secret is using the Hashbrowns! It is a delicious and hearty meal that everyone is going to love. Best of all it is easy for a busy night and perfect on the weekend. I hope you enjoy it as much as we did!


Slow Cooker Cheesy Baked Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 32 oz. shredded hash brown potatoes
  • ½ cup chopped yellow onion
  • ½ cup chopped green onion, plus extra for topping
  • ¼ cup diced celery
  • ¼ cup diced carrots (optional)
  • 32 oz. chicken broth
  • 1 cup water
  • 1½ tsp. Kosher Salt
  • 1 tsp. ground pepper
  • 3 tbs. all-purpose flour
  • 1 cup Heavy Cream
  • 2 cups shredded sharp cheddar cheese (plus extra for topping)
  • ¼ cup crisp bacon bits, crumbled
  • ¼ cup chopped fresh chives
  • cracked pepper for topping (optional)
  • sour cream for topping (optional)
  1. In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.
  2. Cook on low setting for 6-8 hours until potatoes are tender.
  3. Add flour to heavy cream and stir until smooth. Add cream mixture to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
  4. Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to "keep warm" setting.
  5. When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.






  1. says

    I made this today and it was AMAZING!!!! I did not add the bacon or any of the extra toppings because it really does not need anything! I didn’t have Kosher salt, so I used sea salt and it turned out perfect. A new family favorite!

  2. Lauren says

    What a wonderful soup! I chopped my carrots into small pieces, and they were not tender at 6 hours on low. Maybe next time I should try thinly shredding them instead? What a great way to get a one’s vegetables. I LOVED this soup and will be holding on to this great recipe.

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