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A delicious creamy soup with all your favorite baked potato toppings.
Don’t forget the bacon bits. MMMMMMM!!!
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| Slow Cooker Baked Potato Soup |
Slow Cooker Baked Potato Soup
Makes 6 servings
Ideal slow cooker size: 5 quart
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
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:
I am not even a Novice armature cook, but I followed direction to the letter except for potatoe sizes. I had to double the roux because there was way to much water. After that turned out much better, otherwise we had flavoured water with potatoes.
Made it and my son says it’s a must make again
👏👏👏
This was absolutely fabulous!!! The only modification I made was not to use any garlic other than sprinkling the top with some garlic powder. The is one of the best soups I’ve ever eaten in my life! Thanks for sharing this recipe!
So happy you loved it!
Silly question, but do you peel red potatoes or leave skin on?
You can do either. I always leave the skins on.
I love soup and am just making this for tonight. It sounds delicious. I also love garlic and believe more is good. What people need to learn is that if you don’t like something in a recipe, you can omit it, instead of whining about it. Thank you for this recipe.
Great-Granddad here has been making potato soup since the depression. Instead of water, substitute milk. Just one garlic clove or sprinkle powder. Add about four +hard boiled eggs. Optional: celery, carrots and bacon. If left overs, add whole clams for clam chowder. Potato soup one of my favorites with endless varieties to suit ones taste. :))
Can’t wait to add this to my list of slow cooker meals. I always go by the recipe the first time and adjust for my own taste if I think it needs more or less of something to suit me.
I was rather surprised at the rudeness of the first commenter.
We live this soup…it is so easy! If I have celery or carrots in hand I chip them up with the onion and garlic also…always a winner!!
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.
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.
Potato soup is my favorite! You can't go wrong when there's cheese and bacon involved, right? xoxo
Tried to print recipe and couldn't it wouldn't let me.
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.
the link to the recipe is here: http://utah.todaysmama.com/2012/11/15/slow-cooker-baked-potato-soup/
Karen,
I got the recipe from the link okay
^^same problem having. It shouldn't have link to receipe if it doesn't give you one.
Misty, click here! http://utah.todaysmama.com/2012/11/15/slow-cooker-baked-potato-soup/
I find a title, the blog border, and lots of comments, but no recipe on my screen.
anonymous,
Great idea about the rosemary! I'll try it next time 🙂
Add some rosemary in the beginning to pump up the flavor of the soup itself. Great recipe!
hooray Colleen!
so glad it worked out for you 🙂
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
yes, you can use russet or yellow or whatever you have on hand! The russet will take longer to cook, though.
Hello!
Looking forward to making this recipe, one question, though. Can you use Russet potatoes instead of red?
Great recipe! My family loved it. I will definitely be making it again!
yes, chicken stock or broth would work great!
Could the bouillon be substituted with chicken stock?
so glad you liked it jgmk!
Such a great recipe! Thank you for sharing it! My family loved it and it made plenty for leftovers. :0)
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.
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 🙂
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!
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
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.
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!!!!
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
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!
This looks delicious I can't wait to try it!!! [email protected].
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.
thanks lynette! you took the sting out of that first comment!
Maybe Anonymous doesn’t know the difference between a clove of garlic and a head of garlic . . .
Could you imagine putting 4 whole garlics into this ? Holy vampire repellant.
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!
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.
Next time half the garlic or none at all…,
“Waste of time” ……. It was in a Crock Pot !!
“Waste of money” …… it was a few potatoes !!
You need to have a meaningful dining experience at Taco Bell !!
And, learn how to spell your name, before responding next time.
Anonymous was spelled correctly.