Potato Soup – Baked Potato Style

Potato soup is one of the few soups I can eat all year long – even on the hottest days of summer.  Oh, who are we kidding.  I eat all the soups all year long.
But this loaded potato soup made in the crock pot is on point.  And even moreso when it’s a cold and wet January day like today.  Which, in Florida we get very few of.  Which is why I eat soup all year long.  I’m not waiting for that one day of the year!
Our Potato Soup is made with cream cheese instead of heavy cream, which gives a rich full and super delicious flavor.  A crock pot loaded baked potato soup without heavy cream isn’t easy to find but, we’ve done it and done it well here
RECIPES BY mamalovesfood [THANK YOU]
This was very good! I made a huge batch, so have mixed it up a bit on each bowl, adding cheese and green onions to one, parsley and pepper to another... Versatile.I personally like a little bit of chunk to my soup, so I blended about half the potato pieces with broth and cream cheese.


  • 5 pounds russet potatoes washed but NOT peeled. Diced into 1/2 inch(ish) cubes
  • 1 medium/large yellow onion diced
  • 10 cloves of garlic minced
  • 64 ounces 8 cups chicken stock or broth
  • 16 oz cream cheese softened
  • 1 tablespoon seasoned salt
  • optional garnishes: crumbled bacon shredded cheese, green onions


  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.

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