eats: Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup | @mamamissblog #slowcooker #bakedpotato #soup

mmmm yummers!  Is that a word?  Is now!!  Don’t you like how I invent these words?! heehe :)

Anywho!  I made this just last night & was a little skeptical because I altered some things from the original recipe – but let me tell you – IT WAS AWESOME!!

And, it could also be the reason why I couldn’t WAIT to share it it with you today!!!

I made the full batch (I had mama brain & apparently wasn’t using my rocket scientist brain cells – wait, do I even have those kind of brain cells?!)  Hmmm SAHM & rocket scientist – could be!! :)  Well, it happened to be only the hubs & myself for this meal, V was at Grandma’s, and T, well, I don’t think I am adventurous brave enough for little T with soup – it may not be pretty.

My {FAVORITE} thing about this recipe – it’s in the ol’ slower cooker {aka} crock pot {aka} every mamas appliance necessity and sanity saver!

{insert royal entrance fanfare}

Slow Cooker Baked Potato Soup | @mamamissblog #slowcooker #bakedpotato #soup

Slow Cooker Baked Potato Soup

Yield: yields 10-12 servings


5 lbs russet potatoes, peeled & diced into 1/2 inch cubes
1 medium yellow onion, chopped
5 teaspoons minced garlic
1 tablespoon Spike Seasoned Salt
4 – 14.5 oz. cans of chicken broth (58 oz. total)
6 oz. water
2 - 8 oz. packages of reduced fat cream cheese, softened
optional: chopped cooked bacon, shredded sharp cheddar, & diced green onions for garnish


  1. Add diced & peeled potatoes to the crockpot; along with the onion, garlic, seasoning, broth, and water. Stir to combine.
  2. Cook in the crockpot on high for 5-6 hours, or on low for 9-10 hours.
  3. After cooking time is completed, add both blocks of the softened cream cheese and blend together very well using an immersion blender . (ANOTHER METHOD: you can also blend it in batches in a blender if you do not have an immersion blender).
  4. After combined, stir well with spoon.
  5. Serve with above listed garnishes, or alone.


Adapted from Mama Loves Food

I used the Spike Seasoning Salt because it is what I had on hand. You can use any seasoning salt your heart desires :) Alternatively they offer a gluten free Spike Seasoning . That, combined with a Gluten free broth, will make this soup Gluten free.

If you don’t own an immersion blender, I HIGHLY recommend getting one if you do make a lot of soups. Until recently we had an old one but just upgraded & got the one linked above & it is the BEST.THING.EVER.! No more blender messes! As a mama – I don’t need any extra messes! I’m sure you understand that it is so worth it if there is one less thing to clean up ;) {insert happy mama with all her sanity intact}

Slow Cooker Baked Potato Soup | @mamamissblog #slowcooker #bakedpotato #soup


Well, lovelies – I hope enjoy – you won’t be disappointed!!

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  1. Made this yesterday and it is very easy to make and good. Thanks for sharing. I used two 32 oz cartons of chicken broth and omitted the water. This filled my crock pot almost to overflowing. I had to remove a few cups of liquid before I could blend. I think next time I will cut the recipe in half since it made such a large amount. I put some in the frozen (after adding cream cheese) and think this will freeze fine.

  2. Wen do u add the 6oz of water?

  3. Hello, I don’t cook for a large group so can soup be frozen? Or if recipe is cut in half what are the cooking times. Thank you on advance….

    • Hi Trish! I imagine it can be frozen (I’ve never tried myself though). The cooking times would most likely remain around the same, but I would watch it & gauge it as it cooks, testing the potatoes every so often. xx

      • I was thinking that there are many frozen dinners with mashed potatoes frozen in them and they defrost and reheat fine…so I guess you can freeze it…but maybe before adding the cream cheese…just add that when you decide to thaw it and heat it up …just thinking…maybe i am wrong…


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