Slow Cooker Loaded Baked Potato Soup
Author: The Crafting Chicks
Slow Cooker Baked Potato soup is perfect for those days where you want to toss some thing in the crockpot and not worry about it later.
  • 3½ to 4 lbs russet potatoes, peeled and diced (about 8 medium potatoes)
  • ½ cup finely diced yellow onion, or 1 tsp. dried onion powder
  • 3 (14.5 oz) cans of chicken broth
  • 1 can evaporated milk
  • salt and ground pepper, to taste
  • ⅓ cup butter
  • ⅓ cup flour
  • ½ cup sour cream
  • 1½ cups shredded cheddar cheese
  • 9 oz. bacon cooked and crumbled
  • 4 green onions, diced
  1. Add diced potatoes, onion, chicken broth, evaporated milk to 6 or 7-quart slow cooker.
  2. Season with salt and pepper.
  3. Cover, and cook on High heat for 4 hours or low heat for 8 hours. (Using a fork, poke potatoes to make sure they are done.)
  4. Ladle out 2 cups of the liquid from the slow cooker, into a measuring cup. Set aside.
  5. In a medium saucepan, make a white sauce using ⅓ cup butter and ⅓ cup flour.
  6. Melt butter over medium heat. Add flour and cook, stirring constantly for 2 minutes.
  7. Slowly pour in the 2 cups of liquid while whisking. Continue whisking until the mixture has thickened.
  8. Pour white sauce mixture back into the slow cooker.
  9. Mash potatoes with a potato masher to break down into smaller pieces.
  10. Cover and cook on High heat another 10 minutes to thicken.
  11. Turn heat off and stir in sour cream.
  12. Serve warm topped with cheddar, bacon, and green onions.
Recipe by The Crafting Chicks at