Baked Potato Soup {On the Stove or In the Crock-Pot}

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Make this rich and creamy Baked Potato Soup on the stove or in the crock-pot!

Everything you love about a fully loaded baked potato is tucked into this rich and creamy soup. There are fluffy bites of baked potato in every bite. 

If you have ever thought that you didn’t like potato soup, this Baked Potato Soup just might change your mind.

Baked Potato Soup

I love the simplicity of this recipe. Bake the potatoes, let them cool, scoop them out, warm the milk, combine it all and bring to a very low simmer for about 10 minutes.

The most important thing to remember with creamy soups is to avoid boiling your soup. Just stir frequently and allow it to combine and warm slowly.

I found this recipe for Baked Potato Soup many years ago, before I ever started blogging and sharing recipes online. My family loved it from the first bite.

I’ve made this soup on frequent rotation every winter since then and I’ve very happily adapted it for the slow-cooker.

Baked Potato Soup has been called a hug in a bowl. Everyone loves it!

To Bake The Potatoes

  1. Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until fork tender. Cool completely.
  2. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.
Rich and creamy Baked Potato Soup

Bake Potato Soup – Stovetop Recipe

  1. In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly.
  2. Add the potatoes, salt, and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
  3. Ladle soup into bowls and top with bacon, cheese, chives and/or sour cream.
Baked Potato Soup with all the toppings is fall dinner heaven!

Baked Potato Soup – Slow Cooker Recipe

  1. (Depending on the size of your crock-pot, consider halving this recipe.) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times.
  2. Whisk together the flour, salt, and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir, and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  3. Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve.
  4. Ladle soup into bowls and top with bacon, cheese, chives and/or sour cream. 

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Baked Potato Soup has been called a hug in a bowl. Everyone loves it!

Baked Potato Soup {On the Stove or In the Crock-Pot}

4.86 from 7 votes
Everything you love about a fully loaded baked potato – make this rich and creamy Baked Potato Soup on the stove or in the crock-pot!
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Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 10 servings

Ingredients 

  • 5 pounds potatoes: Yukon, red, or Russets
  • 3/4 cup all-purpose flour (use brown-rice flour for gluten-free)
  • 10 cups milk, adjust with more as needed
  • 2 teaspoons kosher salt, adjust to taste
  • 1 teaspoon freshly cracked black pepper, adjust to taste
  • 1 1/2 cups sour cream

Toppings

  • 1/2 pound bacon, cooked and crumbled
  • 1/2 cup thinly sliced chives or green onions
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

To Bake The Potatoes

  • Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until fork tender. Cool completely.
  • When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.

Stovetop Directions

  • In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly.
  • Add the potatoes, salt, and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
  • Ladle soup into bowls and top with bacon, cheese, chives and/or sour cream. Enjoy!

Slow-Cooker Directions

  • (Depending on the size of your crock-pot, consider halving this recipe.) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times.
  • Whisk together the flour, salt, and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir, and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  • Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve.
  • Ladle soup into bowls and top with bacon, cheese, chives and/or sour cream. Enjoy!

Nutrition

Calories: 424kcal · Carbohydrates: 59g · Protein: 14g · Fat: 15g · Saturated Fat: 9g · Cholesterol: 42mg · Sodium: 146mg · Potassium: 1336mg · Fiber: 5g · Sugar: 15g · Vitamin A: 610IU · Vitamin C: 45mg · Calcium: 342mg · Iron: 2mg
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{originally published 11/27/12 – notes and photos updated 11/4/20}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Ashley says

    This was delicious!! Thank you for the recipe! I'm a beginner and I have a feeling I'll be coming to your page again and again for more inspiration! 🙂5 stars

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