Crockpot Baked Potato Soup Recipe
Hello friends! Is everyone enjoying the Fall weather? Yesterday was an absolutely gorgeous Fall day here. Today it’s back to school for both the kids. My daughter has been on Fall break for the past 3 weeks so it’s time to get back into the groove. Our weeknights are filling up with soccer practice, art lessons and Girl Scout meetings. So today I have teamed up with some talented bloggers to bring you 50 Easy Weeknight Meals. These are meals that you can get onto the table FAST. Many are crockpot meals too which makes things so much easier. I’m sharing an easy Crockpot Baked Potato Soup Recipe. I love making soups. A crockpot full of soup makes at least 2 meals for my family.
BE SURE TO PIN THIS TO YOUR DINNER OR CROCK POT BOARD!
Related: Crock Pot Hawaiian Chicken
This soup is so delicious. It’s heaven in a bowl. Perfect for the cool Fall nights or for your party guests!
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Related: 10 Crock Pot Meals for Busy Weeknights
CROCKPOT BAKED POTATO SOUP RECIPE
Crockpot Baked Potato Soup Recipe
Ingredients
- 3 lbs. russet potatoes diced (not peeled)
- 1/2 onion chopped
- 2 TBS. minced garlic
- 64 oz. chicken broth
- 16 oz. cream cheese
- Shredded cheddar cheese sour cream and bacon for garnish
Instructions
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Place the first four ingredients into our crockpot
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Cook on high for 5 hours or low for 8 hours
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After cooking, add cream cheese to the crockpot in small cubes and stir. The cream cheese will melt a bit
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Place the soup mixture into a food processor and blend. Depending on the size food processor you have, you may have to do this in batches.
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This makes enough for several meals for a family of four.
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Making this recipe right now and I don’t have a food processor. Can I leave the soup as is without processing?
Hi Jennice! Using a food processor breaks down the potatoes and makes the soup creamy. I would not recommend leaving it lumpy. If you don’t have a food processor, you can try a potato masher. Hope this helps.