Warm Up a Winter Day with Crockpot Baked Potato Soup
Today we're bringing you a recipe for Baked Potato Soup that will warm you up on these cold, blustery winter days. Homemade soup is one of the easiest meals you can make, and it just got more convenient by using a slow cooker! In the morning, peel a few potatoes, chop them up with onion and garlic, add some broth, and program your crockpot to have soup ready by dinner time!
I add a little bit of bacon, a sprinkle of cheddar cheese, and a snip of green onion, but you can add whatever you enjoy as a topping on your baked potato. I think next time I’ll add steamed broccoli or asparagus. Or maybe both!
Crockpot Baked Potato Soup
- 5-8 large Russet potatoes, peeled and chopped
- 5 cloves, minced
- 64 oz. chicken broth
- 8 oz. cream cheese
- 2 chicken bouillon cubes
- Salt & pepper
- 2 Tsp. garlic powder
- 2 Tsp. garlic salt
- Cooked bacon, sour cream, shredded cheddar cheese, green onions
Combine potatoes, onions, garlic, chicken broth, and bouillon cubes in your crockpot. Cook on high for 5 hours (or low for about 8) until potatoes are fork tender.
With an immersion blender, begin to purée the soup mixture. Cut cream cheese into thirds and add to potato mixture; blend until completely smooth.
If you do not have an immersion blender, you can do the same process in a food processor or blender.
Serve with your favorite baked potato toppings: crumbled bacon, cheese, green onions, sour cream, etc.