Make the best Slow Cooker Baked Potato Soup without breaking a sweat! Super easy, healthy and loaded with flavour that will fill you up and warm you up on a cold day!
There is nothing better than coming home to a comforting bowl of soup on a cold day! This Slow Cooker Baked Potato Soup has all the flavours of a baked potato and is super easy to make! It’s nourishing, filling and and oh so cozy!
I am excited to share this recipe with you today for all of these reasons! It only requires 10 minutes of prep time and that’s being generous. It really is just a dump it and let it do its thing kind of recipe! The only hands-on portion is to thicken the soup a bit at the end. Then voila! Top it with your favourite baked potato toppings and enjoy!
How to make Slow Cooker Baked Potato Soup
To make this recipe, you will need:
- 5 russet potatoes, peeled and diced
- 1/2 small onion, diced
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon onion powder
- salt and pepper
- 1 cup milk
- 3 tablespoons cornstarch
- 1/2 cup sour cream
Toppings:
- cheddar cheese, shredded
- sour cream
- bacon, cooked and chopped
- chives
Add potato, onion, chicken broth, butter, onion powder, salt and pepper into the slow cooker and cook on low for 6 hours.
Stir milk and cornstarch in a bowl. Add into a saucepan and stir until it begins to thicken. Ladle 2 cups of broth from the slow cooker into the saucepan and continue to stir until it thickens. Stir in the sour cream. Add the liquid back into the slow cooker and stir together.
Ladle into bowls and top with shredded cheddar cheese, sour cream, bacon and chives (as much as desired)
I hope you enjoy this recipe!
-Cathy
You may also like:
Slow Cooker Mac and Cheese
Slow Cooker White Chicken Chili
Slow Cooker Baked Potato Soup
Ingredients
- 5 russet potatoes peeled and diced
- 1/2 small onion diced
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon onion powder
- salt and pepper
- 1 cup milk
- 3 tablespoons cornstarch
- 1/2 cup sour cream
Toppings:
- cheddar cheese shredded
- sour cream
- bacon cooked and chopped
- chives
Instructions
- Add potato, onion, chicken broth, butter, onion powder, salt and pepper into the slow cooker and cook on low for 6 hours.
- Stir milk and cornstarch in a bowl. Add into a saucepan and stir until it begins to thicken. Ladle 2 cups of broth from the slow cooker into the saucepan and continue to stir until it thickens. Stir in the sour cream. Add the liquid back into the slow cooker and stir together.
- Ladle into bowls and top with shredded cheddar cheese, sour cream, bacon and chives (as much as desired)
