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Slow Cooker Baked Potato Soup in Bowl
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Slow Cooker Baked Potato Soup

This Slow Cooker Baked Potato Soups combines all the flavours of a classic baked potato into one bowl. Creamy and comforting, it’s also quick and easy to prep. Let the slow cooker do the work!

Course Lunch, Main Course, Soup
Keyword Crockpot, Potato, slow cooker, soup
Total Time 8 hours
Servings 8
Author Fraîche Table

Ingredients

  • 2 pounds russet potatoes peeled & cut into 1" pieces
  • 4 cups cauliflower florets
  • 1 yellow onion chopped
  • 6 garlic cloves peeled & minced
  • 8 cups stock (chicken or vegetable)
  • 2 cups milk of choice
  • Salt & pepper to taste
  • 4 slices of bacon
  • 1/2 cup shredded cheddar cheese
  • 2 sliced green onions
  • 1/4 cup sour cream

Instructions

For the Slow Cooker

  1. To a slow cooker add the potatoes, cauliflower florets, onion, garlic, and stock. Season with salt and pepper and cook on low for 8 hours or high for 4 hours. Stir in the milk and use an immersion blender to blend until smooth.

  2. Heat a frying pan over medium-high heat. When the pan is hot, add the bacon and cook 2-3 minutes on each side until slightly crisp. Remove from the pan and crumble when cool.

  3. Serve the soup topped with bacon, cheddar cheese, green onions and sour cream.

For the Stovetop

  1. To a pot over medium heat, add the potatoes, cauliflower florets, onion, garlic, and stock. Season with salt and pepper and simmer for around 30 minutes until the potatoes are tender. Stir in the milk and use an immersion blender to blend until smooth.

  2. Heat a frying pan over medium-high heat. When the pan is hot, add the bacon and cook 2-3 minutes on each side until slightly crisp. Remove from the pan and crumble when cool.

  3. Serve the soup topped with bacon, cheddar cheese, green onions and sour cream.