Slow Cooker Baked Potato Soup

This post may contain affiliate links. Read our disclosure policy.

The weather here has been crazy lately.  If you follow me on Instagram, I have been sharing photos of it. One day we are having beautiful 70 degree weather. Then the next thing you know, we have 6 inches of snow! Well on one of those snowy days, I was craving a creamy potato soup. This Slow Cooker Baked Potato Soup recipe is just what I was looking for.

This slow cooker baked potato soup is very rich and creamy, plus it is so easy to make. Just combine some cream of chicken soup, cream of celery soup, half & half, and melted butter into your slow cooker. Then mix in some diced potatoes.

Slow Cooker Baked Potato Soup | realmomkitchen.com

Cover and cok on low for 6 hours or until potatoes are tender. Then mix in somef shredded cheese and stir together until melted. Top each bowl with green onion, shredded cheese, and crumbled bacon for the perfect baked potato soup! So if it is snowing in your neck of the woods, make up a pot of this.  It will not disappoint.

    Slow Cooker Baked Potato Soup | realmomkitchen.com

    Here is what you need to make the
    Slow Cooker Baked Potato Soup

    • CONDENSED CREAM OF CHICKEN SOUP
    • CONDENSED CREAM OF CELERY SOUP
    • HALF & HALF
    • BUTTER
    • MEDIUM RUSSET POTATOES
    • CHEDDAR CHEESE
    • GREEN ONIONS
    • BACON
    Slow Cooker Baked Potato Soup | realmomkitchen.com

    Slow Cooker Baked Potato Soup

    Real Mom Kitchen

    No ratings yet
    Print Recipe Pin Recipe
    Calories

    Ingredients
      

    • 2 10 3/4 oz cans condensed cream of chicken soup
    • 1 10 3/4 oz can condensed cream of celery soup
    • 2 cups half & half
    • 6 Tbsp melted butter
    • 4 medium russet potatoes peeled and diced into 1 inch cubes
    • 1 ½ cups grated cheddar cheese
    • 1 bunch green onions thinly sliced
    • 4 slices of bacon cooked and crumbled
    • additional shredded cheddar cheese

    Instructions
     

    • In a slow cooker, combine the cream of chicken soup, cream of celery soup, half & half, and melted butter. Add potatoes and stir to combine.
    • Cook on low for 6 hours or until potatoes are tender.
    • Add 1 1/2 cups of shredded cheese and stir until melted.
    • Serve soup and top with green onion, bacon, and shredded cheese if desired. Serves 6-8.
    Tried this recipe?Let us know how it was!

    Recipe adapted from I Heart Naptime.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    3 Comments

    1. Pingback: Recipes From America
    2. I love you because evrything with cream of chicken soup is a winner. I am origionally from Germany ( many moons ago ) but the recipes with cream of chicken soup made me a very popular person. So thanks for another winner. Maggie

    3. Potatoes and slow cooker–must be good!

      Laura–I found the same photo of mine on another
      PC Facebook page. I did have some dialog with her, she was pretty snarky and could see nothing wrong because she did put my name at the bottom of the post.
      I tried to explain to her that she should get permission and then I would happily allow her to put my photo up with a link to my blog for the recipe.
      She didn’t want to hear it as she thinks she is doing nothing wrong. She did take my photo down. I don’t know if the problem will stop anytime soon. I think they don’t mind stepping on toes to get where they want.