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Slow Cooked Baked Potato Soup

I have been making this simple crock pot potato soup for years. It is like a baked potato in a bowl. So easy and so good! Crock Pot Baked Potato Soup
This is a great soup. It is one of my favorite crock pot soups. I make it often during the fall and winter.

It is adapted from a Southern Living Recipe that I found years ago. The bacon in this recipe is optional, but it is better with bacon. But bacon makes everything better doesn’t it?

If you love baked potatoes I think you will love this soup. It is so easy and yet so good!

Crock Pot Baked Potato Soup

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  1. I love potato soup! Adding this to my list of recipes to try. Thanks for sharing!

  2. Bacon does make everything taste better!

    Potato soup is a favorite at our house, so we’ll try out your recipe, as I’ve never made it in the crock pot.

  3. This sounds so good! I’m loving all these great slow cooker soup recipes this week. Thanks for sharing!


  4. Yep gotta have the bacon LOL

    I LOVE potato soup, this is a must try 🙂

  5. Came over from Life as Mom. Looking forward to trying your recipes for Broccoli Cheddar and Potato Soup. They are my two favorites! Looking forward to reading your blog!

  6. that sounds great! I think I might add that to our menu for next week. I love the crockpot for an easy meal!

  7. Sounds really good – I’ll be trying this!

  8. michellenotdawn says

    Absolutely Bacon makes EVERYTHING better!
    Thanks for the comment – this soup is really wonderful!

  9. I have a friend that made baked potato soup with cream lots of cream and mashed potatoes and onion and cheddar on top oh and bacon. it was sooo yummy!

  10. I’m making this but I did not have Idaho potatoes I only had red skin potatoes, and I only had 3 cups of chicken broth so I added that new Swanson broth that came out the Louisiana Cajun broth I hope it turns out well. I took a whiff of the Cajun broth whew talk about smelling peppers lol. I also added some seasoning called Dragons Breath rub I got from a local shop its really spicy, hopefully I won’t regret it later.

  11. Well it tuned out good I think I put too much sour cream in it, but other than that it turned out great and only had a slight kick since my fiance` loves spicy food. I made garlic sourdough bread with it and he ate a couple bowls thank you Lynn for the recipe!!!!!

  12. Silly me – – I thought this was going to be a recipe where I could use up leftover baked potatoes. So I did! I changed up a couple of other ingredients and it turned out, meh, not bad. I think I’ll stay with my regular “baked” potato soup recipe, however, it’s not made in a crockpot, it’s made in an old-fashioned graniteware bean pot. Since now it’s just my DH and I, unless our grandkids are here, I make smaller amounts, too, and your recipe is quite large. Would work great for a hearty winter supper on a Sunday when family is here, though. We find that it’s what we put on TOP of the soup once it’s in the bowl is what makes it a special, individualized treat for each person.

    • I don’t think I have ever made a soup using leftover cooked potatoes. Maybe that is because we don’t usually have many leftover potatoes. Do you have a recipe to share?

      • @ Lynn: You can just use your own recipe and add the potatoes towards last and that will work. I’ve used leftover mashed potatoes, leftover boiled potatoes, and leftover baked potatoes – I just mash up the boiled or baked ones with a fork a little bit and toss in the pieces. Hope this helps and if you have questions, please ask.

        My personal favorite recipe is this one below, from my paternal Grandmother, and it is an OLD recipe (probably from her mother or an Aunt or something, so that would make it from the late 1800’s or so. They were Scandinavian, thus the spices). I’ve “modernized” it just a little.

        6-8 slices of bacon that are more meat than fat
        1/4 cup chopped celery
        1/2 to 1 cup chopped onion (I like vadalia’s)
        3 medium potatoes, any kind, mashed slightly with a fork (baked, boiled in the skin or already mashed; if you’re using already mashed potatoes, don’t add them until later in the simmering time)
        2 cups water
        1 cup sweet, raw milk or separated into half and half (I use the separated cream off the top of the milk bottle because we use raw milk all the time – no pasteurized dead milk in this house!)
        1 whole bay leaf
        1/2 tsp salt
        1/4 tsp grated nutmeg
        1 sprig dill weed (optional but gives nice flavor if you have it) if you don’t have fresh, use about 1/4 tsp dried
        6 whole black peppercorns
        4 whole allspice berries
        minced fresh parsley or dried parsley, whatever you have, just a sprinkle across the top of the kettle
        2 TBSP fish sauce (I substitute Worchestershire sauce or even organic soy sauce because we don’t like fish sauce)

        ** Not in the original recipe but I have sometimes added 2 chicken or vegetable bouillon cubes (the organic kind from the health food store – made by Rapunzel) and it adds a little zip if you require zip!

        Chop the bacon into small bits (I cut mine up with a kitchen shears). In a deep soup kettle saute the bacon, celery and onion over medium heat until the onion is golden brown, about 5-7 minutes. Add the water and seasonings/spices, except parsley; bring to a boil over high heat, then reduce heat and simmer, covered, for anywhere from 1/2 hour to all afternoon. When you are close to getting ready to eat, remove the bay leaf, add the milk or half and half, Worchestershire sauce, potatoes and parsley. Heat through once again by bringing to a boil, then turn down heat and let simmer for about 5 minutes. Serve hot with buttered soda crackers.


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