Slow Cooker Cheesy Baked Potato Soup

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!

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Slow Cooker Cheesy Baked Potato Soup

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 8

Author Melissa Jennings

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

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.
3. 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.
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.

CROCKPOT RECIPES:

Crock Pot Baked Potatoes

Crockpot Apple Butter

Crockpot Applesauce

Crockpot Bacon Cheese Potatoes

Crockpot Breakfast Casserole

Shelley King

Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.