We love this delicious Slow Cooker Cheesy Baked Potato Soup recipe. It is so easy to make! If you love baked potatoes and you love soup then you are going to fall in love with this creamy soup. The secret is 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. We love to serve this in the fall and winter months. All you need is some crackers on the side and you set for a delicious dinner.
In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes. Cook on low setting for 6-8 hours. Next add flour to heavy cream and stir until smooth. Add to crockpot and cook on high for 20-30 minutes or until mixture is thickened. Finally add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to “keep warm” setting.
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.
To prepare as a freezer meal simply combine your hashbrowns, onions, carrots, salt and pepper together and freeze. When you are ready to prepare place into the slow cooker with 32 oz chicken broth and water. Cook on low setting for 6-8 hours and follow the recipe.
I hope you enjoy this slow cooker cheesy baked potato soup as much as we did!
Slow Cooker Cheesy Baked Potato Soup
Prep
Cook
Total
Yield 8
Ingredients
- 32 oz. shredded hash brown potatoes (frozen)
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green onion, plus extra for topping
- 1/4 cup diced carrots (optional)
- 32 oz. chicken broth
- 1 cup water
- 1 1/2 tsp. salt
- 1 tsp. ground pepper
- 3 tbs. all-purpose flour
- 1 cup Heavy Cream
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 1/4 cup crisp bacon bits, crumbled
- 1/4 cup chopped fresh chives
- cracked pepper for topping (optional)
- sour cream for topping (optional)
Instructions
- In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.
- Cook on low setting for 6-8 hours.
- Add flour to heavy cream and stir until smooth. Add to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
- Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to "keep warm" setting.
- 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.
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Oh that looks SO yummy! Now I want some soup lol. Thanks for sharing, adding it to my list of dinners for the week
This recipe “speaks” to me. Must try it!
MMMMMMM going to try this during naptime in a few minutes. I’ll let you know how it comes out. Thanks for sharing
I cooked this over the weekend….YUMMY. 5 stars!! Thanks for sharing
This sounds and looks so good! Going to have to give it a try!
This is a good one. I may try it without the carrots. I love all the slow cooker recipies I am seeing.
Love potato soup! It is such a comfort food!
This looks like the perfect thing to make for my friend having twins. Can you tell me if this freezes well?
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!
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.
Love soups,and potatoes,ones!!
I like the idea of using frozen hashbrowns. That makes this super easy. thx