ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crock Pot Baked Potato Soup


1 serving

Potato soup adapted for ease in the crock pot! Deeeeelicous! My husband and daughter loved this equally. (Daughter doesnt "like" onions... Dad and I do, snuck in really good here, but perfect for Dad and I too!) Yum.


  • 5 large baking potatoes peeled, diced, 1" chunks
  • 1 sweet onion (vidallia when in season) diced
  • 2 tablespoons garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper
  • 1 quart chicken broth
  • 8 ounces cream cheese
  • 1/2 cup cheddar cheese sharp, shredded
  • 2 cans corn drained

How to Make It

  1. Using a large slow cooker, heat potatoes, onion and minced garlic. Add in seasonings and chicken broth. Cook on high for 4-5 hours or low for 7- Potatoes should be fork tender. Mash the potatoes in the soup. Crumble package of cream cheese and cheddar in to potatoes. Cook on low for one hour, stirring occasionally (at LEAST until cream cheese is dissolved) can move to warm crock setting or very low and just wait till ready to serve.. or serve immediately. Garnish with whatever desired (we normally use 1T of bacon and some chives, some times a 'dollop' of sour cream) Throw in corn 30 minutes before eating.