365 Days of Slow Cooking: Slow Cooker Baked Potato Soup

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Thursday, February 2, 2012

Slow Cooker Baked Potato Soup

A delicious creamy soup with all your favorite baked potato toppings.
Don't forget the bacon bits.  MMMMMMM!!! 
Slow Cooker Baked Potato Soup


Slow Cooker Baked Potato Soup
Makes 6 servings
Ideal slow cooker size:  5 quart
Cooking time:  6-8 hours

1 cup diced onion
4 large garlic cloves, minced
1 Tbsp canola oil
6 medium uncooked red potatoes, cubed
1 bay leaf
1/4 tsp salt
5 cups water
4 tsp chicken bouillon granules
4 Tbsp butter
1/2 cup flour
1 cup milk
Salt and Pepper
Toppings:  green onion, cheese, sour cream, bacon bits

1.  Combine the onions and garlic in a microwave safe bowl.  Drizzle with the oil.  Microwave for about 4 minutes, stirring every 90 seconds.  Add the onions to the slow cooker.
2.  Add potatoes, bay leaf, salt, water and bouillon to slow cooker.
3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.
4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup (add in just the liquid part of the soup).  Whisk until thickened.  Stir in another cup of soup (again just the liquid) and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.
5.  Ladle into bowls and then add toppings.  



P.S. Like comforting slow cooker soups?  Try these other popular favorites too!
Click on the picture to get the recipe:
Tomato-Basil Parmesan Soup in the crockpot or on the stovetop! This is the BEST soup ever.  Hands down. #easydinner #crockpotrecipeEasy Slow Cooker Recipe for Zuppa Toscana (Olive Garden Copy Cat).  This is better than Olive Garden!  It is creamy, flavorful and best of all soooo easy to make.  A new family favorite! #olivegarden #soup #copycat #slowcookerrecipe #crockpotrecipeRecipe for Crockpot Chicken Enchilada Soup #crockpot #slowcooker #chicken #soupRecipe for Crockpot Chicken Cordon Bleu Soup #soup #slowcooker #crockpotdinner

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33 comments:

  1. Anonymous5/2/12 18:47

    Way too much garlic. Barely tolerable with the toppings, but unfortunately I could still taste the soup. Tasted like garlic flour. Waste of time and money. Was really wanting it to be good, but was not.

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  2. Made this today. It was absolutely fantastic! My daughters (ages 8 and 10) asked me if I could make this "twice a week". Not sure what anonymous was expecting, but this soup definitely gets 5 stars from my hungry crew!

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  3. thanks lynette! you took the sting out of that first comment!

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  4. This soup turned out great! I think cheese and bacon or turkey bacon bits are mandatory. It needs a little chewiness. Nice texture, super creamy.

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  5. Anonymous14/5/12 12:23

    This looks delicious I can't wait to try it!!! Manda_hardin@yahoo.com.

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  6. Ali Hoffman14/5/12 14:37

    This looks wonderful! I found your site off of the Inspired By Charm website. Soup is my favorite thing to make and my favorite thing to eat; this Baked Potato Soup looks delicious! I did read a review that said the soup had a lot of garlic; which will go over good with my garlic loving family!

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  7. Anonymous14/5/12 18:48

    I have made potato soup with cheese before and while it was good this looks fantastic. I work from home so I love a pot of soup on the stove to stave off hunger pangs during the day. Plus a crockpot recipe makes life even easier trying this tomorrow! thanks Jane

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  8. I make this DELISH soup tonight! I couldn't get the roux to set right so after adding just a LITTLE bit more flour it was PERFECT! My hubby had 2 bowls my kids (2 and 4) kept asking for more too!! AMAZING TRULY AMAZING I will be adding this to our meal plans FOR SURE! Thanks for the recipe!!!!

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  9. Anonymous12/8/12 17:59

    I would have to agree with the first post about the amount of garlic... Way too much garlic. I would either reduce it to one clove or skip it and add garlic powder to taste as the end with the salt and pepper.

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  10. Wanted you to know that this recipe looks amazing. I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html

    Thanks again for all the time you put into this great site!

    {HUGS},
    kristi

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  11. This is cooking in the crock right now while I'm at work. VERY excited to get home and taste it. This may be a silly assumption, but you mashed the potatoes before you made the roux, correct? Yours looks so smooth... Thanks for the recipe!

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  12. Kerri,
    no I didn't mash the potatoes, although you could if you wanted. When I made the roux I just dipped a measuring cup into the slow cooker and got out the liquid part only. I will have to clarify that in the instructions! Thanks and I hope you enjoy it :)

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  13. Anonymous2/10/12 11:52

    Everyones taste buds are different. Some might like the garlic more then others. You learn that it was to much the first time so put less the next till it satisfies you. No need to be mean.

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  14. Such a great recipe! Thank you for sharing it! My family loved it and it made plenty for leftovers. :0)

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  15. so glad you liked it jgmk!

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  16. Could the bouillon be substituted with chicken stock?

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  17. yes, chicken stock or broth would work great!

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  18. Great recipe! My family loved it. I will definitely be making it again!

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  19. Hello!

    Looking forward to making this recipe, one question, though. Can you use Russet potatoes instead of red?

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  20. yes, you can use russet or yellow or whatever you have on hand! The russet will take longer to cook, though.

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  21. Karen,
    When I read this had "too much garlic" I knew it was for me. Made it last night for New Year's Eve with a buffet "potato bar" and homemade garlic bread (I know, I am pushing it huh?) and everyone was thrilled! Thank you so much for your wonderful recipe.

    Colleen

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  22. hooray Colleen!
    so glad it worked out for you :)

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  23. Anonymous31/1/13 09:36

    Add some rosemary in the beginning to pump up the flavor of the soup itself. Great recipe!

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  24. anonymous,
    Great idea about the rosemary! I'll try it next time :)

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  25. I find a title, the blog border, and lots of comments, but no recipe on my screen.

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  26. Misty, click here! http://utah.todaysmama.com/2012/11/15/slow-cooker-baked-potato-soup/

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  27. Anonymous4/3/13 16:13

    ^^same problem having. It shouldn't have link to receipe if it doesn't give you one.

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  28. the link to the recipe is here: http://utah.todaysmama.com/2012/11/15/slow-cooker-baked-potato-soup/

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  29. I made this yesterday and it turned out really well. I pureed the onion and garlic, though, so that my daughter would eat it. In the end, I just mixed in some turkey bacon, sour cream, and shredded cheese to the crock pot.

    I also used 3 baking potatoes since that's all I had at the time. They took a while to soften up, so I used my potato masher a little at the end to help them along.

    Really good recipe! Will probably make it again soon.

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  30. Anonymous15/3/13 12:25

    Tried to print recipe and couldn't it wouldn't let me.

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  31. Potato soup is my favorite! You can't go wrong when there's cheese and bacon involved, right? xoxo

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  32. I believe the comments about too much garlic is because they may have used 4 entire heads of garlic. A clove is only one segment of the head of garlic....just a thought.

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  33. Jeez anonymous, if you don't like garlic, don't add any garlic. I haven't tried this recipe (yet) but I really don't see how four cloves of garlic would make anything overwhelmingly garlicky. But I love garlic, so there you go.

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