Description
This comforting slow cooker baked potato soup delivers the rich, loaded flavor of a classic baked potato in an easy, creamy bowl. By allowing the potatoes to cook slowly in savory vegetable broth with herbs, this recipe develops a velvety texture without heavy thickeners. Perfectly suited for busy weeknights, this hearty dish is topped with sharp cheddar and fresh green onions for a restaurant-quality meal right in your own kitchen.
Ingredients
4 large Russet potatoes, peeled and diced into 1-inch cubes
4 cups low-sodium vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
4 ounces cream cheese, softened to room temperature
1/2 cup green onions, finely sliced
1 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Peel and chop the potatoes into uniform one-inch pieces.
Place the prepared potatoes into the bottom of the slow cooker basin.
Add the vegetable broth, garlic powder, salt, and black pepper to the slow cooker.
Cover and cook on low heat for 6 hours until potatoes are fork-tender.
Mash approximately half of the potatoes directly in the pot to reach a creamy consistency.
Stir in the heavy cream, softened cream cheese, and shredded cheddar cheese until smooth and melted.
Top with sliced green onions before serving.
Notes
For an extra layer of flavor, consider adding a dash of smoked paprika or crushed red pepper flakes. Ensure the cream cheese is fully softened to room temperature to prevent lumps from forming when stirring into the hot soup. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
