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


  • 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


  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.