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Slow-Cooker Potato Soup

  • 15 m
  • 6 h 15 m
Robin Bashinsky
“This easy slow-cooker potato soup has all the good stuff you love on a potato—including bacon, cheese and scallions. Serve this loaded baked potato soup with a salad for an easy dinner—just 15 minutes of active prep time!—whenever you're in need of some serious comfort food. It would also be fun fare for a casual party. Serve it straight out of the slow cooker and set out bowls of toppings so everyone can assemble their own. You can easily make this soup vegetarian—just use vegetable broth and skip the bacon.”


    • 3 pounds small russet potatoes, peeled and chopped
    • 4 cups unsalted chicken broth or vegetable broth
    • 3 cloves garlic, smashed
    • ½ teaspoon salt
    • 1 bay leaf
    • ½ cup half-and-half
    • ¼ teaspoon ground pepper
    • ¾ cup shredded Cheddar cheese
    • 6 tablespoons whole-milk plain Greek yogurt
    • 6 tablespoons chopped scallions
    • 3 slices center-cut bacon, cooked and crumbled


  • 1 Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours. Turn off the slow cooker.
  • 2 Remove and discard the garlic and bay leaf. Add half-and-half and pepper to the potato mixture; mash using a potato masher, leaving some chunks.
  • 3 Pour half of the potato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process for 10 seconds. (Use caution when blending hot liquids.) Return the blended soup to the remaining potato mixture in the slow cooker; stir to combine. Ladle evenly into 6 bowls. Top evenly with cheese, yogurt, scallions and bacon.
  • Equipment: 6-quart slow cooker
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