Description
Creamy, cheesy, and comforting baked potato soup made effortlessly in the Crock Pot. A family favorite, loaded with flavor and perfect for meal prep or a cozy dinner night.
Ingredients
6 cups peeled and diced russet potatoes
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
8 oz cream cheese, softened
1 ½ cups shredded sharp cheddar cheese
1 cup heavy cream
Salt and black pepper to taste
Green onions for garnish
Instructions
1. Add diced potatoes, onion, garlic, and chicken broth to the Crock Pot.
2. Cook on low for 7–8 hours or on high for 4 hours until potatoes are tender.
3. Mash half the potatoes in the pot for a thicker texture.
4. Stir in cream cheese and cheddar, mixing until fully melted.
5. Add heavy cream and stir. Let warm for 10–15 minutes before serving.
Notes
Use room-temperature cream cheese for a smoother texture.
Add a splash of broth or milk when reheating.
Optional veggies: corn, carrots, peas for more variety.
Make it vegetarian by swapping to vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Sugar: 3
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3