Recipe Redux: Slow Cooker Baked Potato Soup

So easy and so delicious! Another Pinterest find 🙂

Slow Cooker Baked Potato Soup

Makes 6 servings


  • 2 1/2 pounds of potatoes (I personally prefer and use Yukon Gold)
  • 32 ounces of Swanson Chicken Broth
  • 1/2 to 1 whole onion, diced
  • 6 teaspoons minced garlic
  • Season salt and pepper to taste
  • 8 ounces of cream cheese


  1. Peel and cut up the potatoes in to bite sized chunks.
  2. Add potatoes, broth, onion, garlic, and salt & pepper to crockpot.
  3. Cook on high for 6 hours, or low for 10 hours.
  4. Remove half the soup (potatoes and broth) and put it in a blender. Add the cream cheese to the blender. Blend until cheese is incorporated.
  5. Pour blended soup back into the crock pot and let it get all nice and hot again.



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