Slow Cooker Cheesy Baked Potato Soup

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Prep time: 10 mins

Cook time: 8 hours

Total time: 8 hours 10 mins

Serves: 8


  • 32 oz. shredded hash brown potatoes
  • ½ cup chopped yellow onion
  • ½ cup chopped green onion, plus extra for topping
  • ¼ cup diced celery
  • ¼ cup diced carrots (optional)
  • 32 oz. chicken broth
  • 1 cup water
  • 1½ tsp. Kosher Salt
  • 1 tsp. ground pepper
  • 3 tbs. all-purpose flour
  • 1 cup Heavy Cream
  • 2 cups shredded sharp cheddar cheese (plus extra for topping)
  • ¼ cup crisp bacon bits, crumbled
  • ¼ cup chopped fresh chives
  • cracked pepper for topping (optional)
  • sour cream for topping (optional)

Directions :

In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.

Cook on low setting for 6-8 hours until potatoes are tender.

Add flour to heavy cream and stir until smooth. Add cream mixture to crock pot and cook on high for 20-30 minutes or until mixture is thickened.

Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to “keep warm” setting.

When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.

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