Crockpot Baked Potato Soup

On Tuesday, I woke up & my face was cold. Sure, it’s pretty much winter now & we do keep our house a bit cooler at night, but since we have radiator heat, our room is quite warm in the mornings.  I knew something was amiss. When John got up, his similar suspicions were confirmed when he read the thermostat: 53 degrees.. Instantly, I was reminded of the time where I shut off our heat & forgot to turn it back on. I almost killed our yogurt (& our pipes since it was below zero that night), but thankfully all was well once the heat was turned back on.

This time our heat issue was another easy fix. Not quite as easy as “turn your heat on, you idiot,” but it was an $8 part & an hour’s worth of work, so I consider that a win.

Our house is pretty old. I mean, it’s charming & quaint & all, but there’s just some characteristics that older houses have that make them unappealing. On Tuesday, it took nearly all day for our house to warm up to a comfortable temperature. Luckily, after John fixed everything, I had a bunch of energy to bake for several hours. I roasted veggies for lasagna, I made a batch of bacon-infused bourbon double chocolate pecan cookies (for real), & I made an elderberry syrup (for an immune booster) & lavender/feverfew tincture (for migraines). I was buuuuusy bustling around, trying to warm up. Have you ever tried baking in a enormous down coat? It’s a disaster waiting to happen!

The only other thing I wanted on this day was a big ol’ enormous bowl of this comforting baked potato soup. It’s pretty much like eating mashed potatoes for dinner, except with the added perks of bacon & chives mixed with the simplicity of the crockpot. On Tuesday for dinner, we really needed something thick & hearty like this to help us ease the tension from a day spent shivering. I think I’m going to have to start keeping a supply of “emergency potatoes” in our basement for times like these.

Crockpot Baked Potato Soup


  • Ingredients
  • 2 1/2 pounds russet potatoes, washed but not peeled, diced into 1/2 inch cubes
  • 1/2 large yellow onion, diced
  • 5 cloves of garlic, minced
  • 4 cups chicken stock
  • 8 oz cream cheese, softened
  • 1 1/2 teaspoons salt
  • optional garnishes: crumbled bacon, shredded cheese, green onions or chives


Add potatoes, onion, garlic, salt, & chicken stock to slow cooker. Cook on high for 6 hours or low for 10 hours. Add the softened cream cheese & puree soup with an immersion blender until the cheese is incorporated. Top with your choice of garnishes & enjoy!

Recipe adapted from Mama Loves Food

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but I will automatically receive a small commission. Your support is greatly appreciated and helps me reach my blogging goals!