Slow Cooker Baked Potato Soup

Image*I found this recipe on, but made a few of my own adjustments. It’s simple and DELICIOUS!


1 5lb Bag of Russet Potatoes

1 Medium Onion, Pureed

32 Ounces of Chicken Broth

3 Minced Garlic Cloves

1/4 Cup Butter

1/2 Teaspoon of Salt

1 Teaspoon of Pepper

I Cup Heavy Whipping Cream

1 Heaping Cup of Shredded Cheddar Cheese

1/4 Cup of Chopped Scallions

1/2 Pound of Bacon, Chopped and Fried

Cheese for Sprinkling



Measuring Spoons

Measuring Cups

Frying Pan


1. Combine first seven ingredients in a large crock pot; cover and cook on LOW for 8 hours.

2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.

3. Stir in cream, cheese and scallions.

4. Chop up raw bacon into small pieces, then pan fry until cooked through.

5.Top soup with cooked bacon and more cheese.

6. Enjoy!


About Lowvee Cole

Bonsoir! I'm Lowvee Cole: musician, author, and closet chef. I've been making beats, telling tales, and vandalizing kitchens since Cindy Crawford's mole got its first editorial feature. Recently, I combined my fondness for storytelling and witchcraft to pen the first book in my five-part YA fantasy series, Boundless Magick. Now I can't seem to pry myself away from my keyboard without feeling that I've left a bit of my soul behind. When not composing music or penning the swarm of novel ideas buzzing around in my head, I enjoy reading, drawing, and glamping (glamor camping) with my husband and children. If you are a blogger, newspaper, or magazine interested in doing a feature on me, drop me a line. I would love to hear from you! View all posts by Lowvee Cole

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