Friday, October 4, 2013

Crock-Pot Baked Potato Soup

Taste: Like a cheesy, sour cream-y potato in soup form.
Amount: Serves 8.
Time: 5 hours.
Source: Adapted from Stephanie Cooks.

  • 6 potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 32 ounces chicken broth
  • 2 tablespoons butter
  • 1 teaspoon parsley
  • salt and pepper, to taste
  • a shake of garlic powder
  • 12 ounces evaporated milk
  • 1 cup sour cream
  • 1 cup cheddar cheese, plus more to top
  • bacon, crumbled (optional)
Add the first seven ingredients to the crock-pot and cook on high for 4 hours. Check the potatoes to see if they are tender, if not leave another 30 minutes. After the potatoes are done, add the evaporated milk and cook an additional 30 minutes. Then scoop out the majority of potatoes and puree them in a food processor before adding them back to the crock-pot. You can also mash them with a potato masher, but it takes a little more arm work. Add the sour cream and cheddar cheese, stirring until melted. Serve with additional cheese and bacon on top.


  1. Looks so yummy! Hope you have a great weekend!

    1. I love anything that you can make in a crock-pot! Thanks for popping over.


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