I’m going to show you how to make the BEST Baked Potato Soup around; all in your crock pot. It is yummy creamy, gluten-free comfort food.
Fall is here and the weather is finally cooling down, even in Phoenix. It just makes me think big bowls of steaming soup! One of my all-time favorites is a recipe. My sweet friend Kathy shared it with me a few years ago, and it quickly became a family favorite.
How To Make The Best Baked Potato Soup
I’ve tried several baked potato soup recipes, but this is my go-to favorite! This is a simple slow cooker soup so you can make it up in the morning and enjoy a warm bowl of soup in the evening. I like to serve it with some crusty french bread and a salad; but feel free to just have the soup.
Baked Potato Soup Recipe
- 4 cups (30 oz bag) of frozen shredded hash browns (do not thaw)
If you used fresh, unfrozen potatoes you can reduce the cooking time a bit. I’ve used diced and chunky hash browns too. - 32 oz chicken broth
- 1 ham steak, diced (I’ve also used pancetta that was delish!)
- 2 – 3 tablespoons of dried onions
- 2 tablespoons dried dill
- 8 oz of softened cream cheese (I recommend cutting it into small chunks before you let it soften)
- Pepper to taste
- Crispy bacon crumbles, shredded cheese and chopped chives to garnish
Put the first 7 ingredients in your slow cooker and give a little stir. Let it cook on low for 6 hours. You’ll want to give it a good stir to make sure everything in incorporated.
Ladle your baked potato soup into big bowls and top with shredded cheese, crispy bacon crumbles and chopped chives. My husband likes to add a dollop of sour cream too. I am cooking this up for my own family tonight; you’re going to love it!
Fall nights make me crave soup, a good book and warm firelight…well except in Phoenix it is rarely cold enough for a fire.
If you love soups check out my Quick & Easy Paleo Taco Soup Recipe – loaded with veggies! Or my friend Linda’s Pumpkin Soup Recipe.
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