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    Home » Recipes » Crockpot

    Slow Cooker Cheesy Baked Potato Soup

    Published: Sep 10, 2011 · Modified: Feb 19, 2021 · This post may contain affiliate links

    5.2K shares
    • 150
    Jump to Recipe Print Recipe

    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.

    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

    Print Pin Rate
    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
    • ½ cup chopped yellow onion
    • ½ cup chopped green onion plus extra for topping
    • ¼ cup diced carrots optional
    • 32 oz. chicken broth
    • 1 cup water
    • 1 ½ 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
    • ¼ cup crisp bacon bits crumbled
    • ¼ 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.
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    SPM-Pin-it-here

    CROCKPOT RECIPES:

    Crock Pot Baked Potatoes

    Crockpot Apple Butter

    Crockpot Applesauce

    Crockpot Bacon Cheese Potatoes

    Crockpot Breakfast Casserole

    Interested in Freezer Cooking?

    We have a Freezer Cooking 101 Series that you may enjoy!

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    Shelley King
    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.

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    5.2K shares
    • 150

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    Reader Interactions

    Comments

    1. Christina

      September 10, 2011 at 6:36 pm

      Oh that looks SO yummy! Now I want some soup lol. Thanks for sharing, adding it to my list of dinners for the week

      Reply
    2. Vickie S

      September 10, 2011 at 7:30 pm

      This recipe "speaks" to me. Must try it!

      Reply
    3. Jayme

      September 12, 2011 at 1:46 pm

      MMMMMMM going to try this during naptime in a few minutes. I'll let you know how it comes out. Thanks for sharing

      Reply
    4. Merissa

      October 11, 2011 at 9:08 am

      I cooked this over the weekend....YUMMY. 5 stars!! Thanks for sharing

      Reply
    5. Maralea

      November 18, 2011 at 6:24 am

      This sounds and looks so good! Going to have to give it a try!

      Reply
    6. Amanda

      November 20, 2011 at 9:54 pm

      This is a good one. I may try it without the carrots. I love all the slow cooker recipies I am seeing.

      Reply
    7. Wendy Sweedman

      November 23, 2011 at 11:20 pm

      Love potato soup! It is such a comfort food!

      Reply
    8. Melissa P.

      December 28, 2011 at 9:42 pm

      This looks like the perfect thing to make for my friend having twins. Can you tell me if this freezes well?

      Reply
    9. KELLY

      February 21, 2012 at 10:09 pm

      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!

      Reply
    10. Lauren

      May 28, 2012 at 6:15 pm

      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.

      Reply
    11. Heidi

      October 26, 2013 at 1:08 am

      Love soups,and potatoes,ones!!

      Reply
    12. Su

      February 27, 2015 at 4:53 am

      I like the idea of using frozen hashbrowns. That makes this super easy. thx

      Reply

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    Melissa Jennings, Owner & Shelly King, Owner

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    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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