Soup · Tested at home

Slow Cooker Baked Potato Soup

Name: Slow Cooker Baked Potato Soup
Prep time: 20 min
Cook time: 7 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 4 cups peeled potatoes, cut into 3/4 inch cubes; 1 cup chopped onion; 4 cups low sodium chicken broth; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 4 tablespoons unsalted butter; 1/4 cup all purpose flour; 1 1/2 cups heavy cream; 1/4 cup sour cream; Cooked bacon, shredded cheddar, green onions, or chipotle sauce, for serving, optional

This slow cooker potato soup is thick, creamy, and built for generous toppings such as bacon, cheddar, green onions, or smoky chipotle sauce. The potatoes and onion become tender in broth before a simple cream mixture gives the soup its baked potato richness.

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Turn up the heat

Let’s cook.

Add the potatoes, onion, broth, salt, and black pepper to a slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
For a thicker texture, mash some of the potatoes directly in the slow cooker while leaving the rest in pieces.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the heavy cream. Cook for 3 to 4 minutes, until slightly thickened, then whisk in the sour cream.
Pour the cream mixture into the slow cooker and stir. Cover and cook on low for 30 minutes more.
Taste and adjust the seasoning. Serve with your preferred toppings.

From Justin’s kitchen

Russet potatoes produce the thickest soup, while Yukon Gold potatoes keep a creamier texture and hold their shape better.

Slow Cooker Baked Potato Soup

Ingredients

Let’s cook.

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