Slow-Cooker Loaded Baked Potato Soup

by Jessica on December 31, 2012

Slow-Cooker Loaded Baked Potato Soup |

Happy New Year’s Eve, sweet friends! I’m simply amazed that another year has flown by… however, I can’t wait to see what 2013 has in store, can you?

This past Saturday night, TCU played Michigan State in the Buffalo Wild Wings Bowl. C built a roaring fire, Momma G made sausage balls, Dad brought the beer and I served up bowls of this yummy Loaded Baked Potato Soup. Unfortunately, TCU lost 17-16 in the last minute of the game, but this soup brought back a little of the comfort we’d lost watching that last field goal being kicked by Michigan State.

It’s warm, filling and goes perfectly with a crusty hunk of sourdough. Top with spicy green onions, smooth cheddar cheese, crumbly bacon and rich sour cream and you’ve got yourself one heck of a meal!

Slow-Cooker Loaded Baked Potato Soup |

Slow-Cooker Loaded Baked Potato Soup

Yield: 6-8 servings


  • 1 (30 oz) bag frozen, shredded hash browns
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (32 oz) carton chicken broth
  • 1 md onion, diced
  • 1 tsp freshly-ground black pepper
  • 1 (8 oz) pkg Neufchatel cream cheese
  • Cooked, crumbled bacon
  • Chopped chives or green onions
  • Shredded cheese
  • Sour cream


Place all ingredients but the cream cheese in the slow-cooker. Cook on low for 6 to 8 hours. One hour before you’re ready to eat, add the cream cheese. Let it melt, then stir to fully blend. When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.

Adapted from: Okay, BA!

Slow-Cooker Loaded Baked Potato Soup |


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{ 2 comments… read them below or add one }

1 Kelsey January 4, 2013 at 11:06 am

I love baked potato soup and this recipe gets major bonus points for being a slow cooker recipe. Thanks for sharing!


2 momma g January 15, 2013 at 3:11 pm

This looks so yummy! Just the type of recipe one would like to have in front of a roaring fire!!!


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