Baked Potato Soup in the Slow Cooker

5 from 4 reviews

Baked Potato Soup in the Crock Pot is an easy crowd-pleasing supper sure to delight on a chilly, winter night.


  • 4 lbs potatoes, peeled and sliced 1/4 – inch thick (about 810 Russet)
  • 1 onion, chopped
  • 1 (32 oz) chicken or vegetable broth
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 cups half-and-half
  • Toppings of your choice: freshly grated cheese, crumbled bacon, chopped green onions, jalapeños.


  1. Layer sliced potatoes in a 6 quart slow cooker. Add the chopped onions. Pour the broth over the potatoes and onions. Season with salt, pepper, and paprika. Cook on HIGH for 4 hours.
  2. When potatoes are tender, mash mixture with a potato masher.
  3. Stir in half-and-half. Cover and cook on HIGH for 20 more minutes, or until mixture is thoroughly heated.