Crock Pot Loaded Baked Potato Soup


Crock Pot Loaded Baked Potato Soup

This soup is hearty, satisfying and warms you to the bone when you need it most. And it’s EASY! I’ve got a couple of recipes for slow cooker potato soup, but I think this one is my favorite. At least it is this winter.  Although my Slow Cooker Clam Chowder is hard to pass up! 

Crock Pot Loaded Baked Potato Soup

How to Thicken Potato Soup in the Crockpot
It’s all in the prep before you place it in the slow cooker. Stirring in the flour with the sauteed garlic and onions sets the base for thickening any liquid added. If it still looks like it needs to be thicker after it’s cooked for a while in the crockpot, you can mix a teaspoon of cornstarch with about a 1/4 cup milk and just pour it in.


  • 1 large onion, chopped
  • 1 clove chopped garlic
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups water, divided
  • 4 cups chicken broth
  • 4 medium potatoes, peeled & diced into large chunks
  • 8 slices cooked bacon, crumbled
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1 cup ½ & ½ (or more as desired)
  • Shredded cheese for garnish
  • Fresh chives, chopped for garnish


  1. I used my 5 quart slow cooker.
  2. First you're going to want to saute your onions and garlic in butter until they start to turn translucent and tender.
  3. Stir in the flour, mix well. Stir in 1 cup water and bring to a boil. Continue to stir until it thickens up. Once it's thickened, transfer it to your slow cooker.
  4. Add all other ingredients except ½ & ½, cheese and chives.
  5. Stir.
  6. Place the lid on and set your crock pot to LOW for 6-8 hours.
  7. Stir the half and half in about 15 minutes before serving.
  8. Scoop into a large soup bowl, garnish with the rest of the crumbled bacon, cheese and chives.

Full Recipe, Source: 

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