Crock Pot Baked Potato Soup

baked potato soup

PREP TIME: 15 mins
COOK TIME: 4 hours
TOTAL TIME: 4 hours 15 mins
 SERVES: 8 cups
  • 5 medium-sized russet potatoes, peeled and chopped into ½-inch cubes
  • ½ cup finely diced celery [approximately 3 stalks]
  • 1 onion, diced
  • 3 cups of vegetable broth
  • 3 cloves of garlic, minced
  • ¼ cup butter [I used salted]
  • ½ cup parmesan cheese, grated
  • ½ cup sharp cheddar, grated
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp dried dill [add ¼ tsp first, taste, then double if you love it!]


  • plain greek yogurt or sour cream
  • freshly grated cheddar cheese
  • zesty red pepper flakes
  • chopped green onion

Note: I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide! 

  1. Chop your veggies and toss ’em in the pot!
  2. Next add veggie broth, garlic, butter, salt, and pepper.
  3. Set your slow cooker to HIGH and cook for 4 hours, or, if you’re gone for the day, set it to LOW for 8 hours.
  4. After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
  5. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
  6. For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
  7. Ready to eat? Simply mix in your cheese, spices, and a spoonful or two of green onions. Taste, season as needed, toss on some toppings, and dig in! I wound up adding extra dill and a little more garlic powder… The flavor was spot on and I didn’t miss bacon one bit! Success!

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