Tuesday, November 20, 2012

Crock-Pot Baked Potato Soup

I l.o.v.e. LOVE potato soup. (Mostly because of my unhealthy relationship with carbs.) Could eat it any time, any place, any day. It's my all-time favorite soup. I have a very basic, no-frills potato soup recipe on the blog already. It's the simple potato soup I learned how to make from both of my grandmothers. I love it as well, but on those occasions when you really want a hearty, rich, rib-sticking soup for lunch or dinner. This is it!! And better yet? It's cooked in the Crock-Pot! Y'all know I love my CP recipes!! And I'm keeping dinner this week simple. Last night it was Stouffer's. Shhh! Tonight it's soup and yummy crusty bread....and we'll probably have enough for leftovers tomorrow. ;-)

Baked Potato Soup
*makes 5-6 servings*


appr. 1/2 of a 5lb bag of Russet Potatoes
1 (32 oz) carton chicken broth(I've also used 4 chicken bouillon cubes, when I didn't have a box of broth, dissolved in 4 cups hot water instead...actually tastes better to me) 
1-2 tsp onion powder (you can used a small chopped onion if you want. As you know, my hubby declares onions the devil.)
2-3 tsp minced garlic (or about 4-5 cloves)
s&p to taste
2 tsp seasoned salt (I like Lawry's)
1 (8oz) block cream cheese, softened (I used low fat)
optional add-ins/garnishes: crumbled bacon, shredded cheese, green onion


1. Clean and cut potato in small cubes. I peeled about half of the potatoes, and left the skins on the rest.
2. Dump in potatoes, onion powder, garlic, chicken broth and seasonings into crock-pot. Cook on high for about 4-5 hours, or low for 6-7 hours.
3. Place softened cream cheese in pot for about the last 2 hours. Stir every now and then to mix in well.
4. Check seasonings and adjust as desired. 
5. Using an immersion blender....
Blend about 1/3-1/2 of the soup. You can just pop it in the pot and judge with your eye, or you can take about 1/2 of the soup out and blend it well, then dump it back in. This really helps make it a thick, rich, and creamy soup. I LOVE my immersion blender, but you can also pour it into a regular blender, then add it back in. And if you just really don't want to bother with either, just smash up some of the potatoes with a big fork and make sure everything's well incorporated.
6. Serve with your favorite garnishes/toppings. 

I added some bacon TO the soup(because...why not??), but also topped it with additional bacon, cheese, and green onion. It. Is. Delicious. Can easily be doubled for a big batch for a gathering, or for freezing.

Perfect on a chilly day, with some nice crusty bread alongside. 

I hope you get to try it!


  1. I love baked potato soup! I linked one up also, but mine doesn't call for cream cheese....YUM!!!

    1. I could eat it every day. (thankfully, I don't!) ;) The cream cheese makes it so rich and hearty. Thanks for stopping by. I'll swing by your blog and say hello too! Happy Friday!

  2. This sounds delicious - I will be making it this weekend. So easy!!

  3. Hi Lauren! I'm Nichole from OrganizedChaos...thanks so much for this recipe! My family LOVED it last night for dinner!

  4. Thank you so much for this recipe! My family loves it!!


Thank you for reading and for taking the time to leave me a comment. I enjoy reading every single one of them!!