21 Creamy Baked Potato Soup Crock Pot Recipes Delight

Ah, there’s nothing quite like the comfort of a creamy baked potato soup to warm you up on a chilly evening, right? Whether you’re craving a quick dinner solution or looking to add a new favorite to your seasonal rotation, these 21 crock pot recipes are sure to delight. So, grab your spoon and let’s dive into the ultimate comfort food roundup that promises ease and deliciousness in every bite!

Classic Creamy Crock Pot Baked Potato Soup

You’ll love this creamy crock pot baked potato soup for its simplicity and rich flavor. It’s the perfect comfort food for any day of the week.

Ingredients

• Potatoes – 4 large, peeled and diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Shredded cheddar cheese – 1 cup
• Chopped green onions – ¼ cup

Instructions

1. Place diced potatoes, chicken broth, butter, salt, black pepper, garlic powder, and onion powder in the crock pot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
3. Use a potato masher to slightly mash the potatoes in the crock pot for a thicker texture.
4. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
5. Garnish with chopped green onions before serving.

Always ensure the potatoes are fully submerged in the broth for even cooking. For a smoother soup, blend half of the soup before adding the cream and cheese. Let the soup sit for 5 minutes after adding the cheese to thicken. A bowl of this soup is creamy, rich, and packed with flavor. Serve with extra cheese and green onions on top for an extra touch.

Loaded Baked Potato Soup with Bacon and Cheddar

You won’t regret trying this hearty, comforting soup that’s perfect for any season. It’s rich, creamy, and packed with flavor.

Ingredients

– Potatoes – 4 large, peeled and diced
– Bacon – 6 slices, chopped
– Cheddar cheese – 2 cups, shredded
– Heavy cream – 1 cup
– Chicken broth – 4 cups
– Butter – 2 tbsp
– Flour – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Green onions – ¼ cup, sliced

Instructions

1. Cook bacon in a large pot over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the drippings in the pot.
2. Add butter to the bacon drippings and melt. Stir in flour and cook for 1 minute to make a roux.
3. Gradually whisk in chicken broth until smooth. Add potatoes and bring to a boil.
4. Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
5. Use a potato masher to lightly crush some of the potatoes for thickness.
6. Stir in heavy cream, cheddar cheese, salt, and pepper. Cook until cheese is melted, about 2 minutes.
7. Serve hot, topped with crispy bacon and green onions.

Warm and velvety, this soup boasts a perfect balance of smoky bacon and sharp cheddar. Try serving it in a bread bowl for an extra cozy meal.

Vegan Baked Potato Soup in the Crock Pot

Unbelievably creamy and satisfying, this vegan baked potato soup is a crock pot dream. Perfect for busy days, it requires minimal prep and delivers maximum flavor.

Ingredients

– Potatoes – 4 large, peeled and diced
– Vegetable broth – 4 cups
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Nutritional yeast – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Almond milk – 1 cup

Instructions

1. Add potatoes, vegetable broth, onion, and garlic to the crock pot.
2. Cover and cook on high for 4 hours or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
4. Stir in nutritional yeast, salt, and black pepper.
5. Add almond milk and cook on low for another 30 minutes. Tip: Stir occasionally to prevent sticking.
6. Taste and adjust seasoning if necessary. Tip: For extra richness, add a tablespoon of olive oil before serving.
Fluffy and rich, this soup pairs wonderfully with crusty bread or a sprinkle of chives. Its velvety texture makes it a comforting choice for chilly evenings.

Spicy Southwest Baked Potato Soup

Kickstart your meal with this hearty Spicy Southwest Baked Potato Soup. It’s a bold, comforting dish perfect for any season.

Ingredients

• Potatoes – 4 large, peeled and diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Chili powder – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Shredded cheddar cheese – 1 cup
• Green onions – ¼ cup, chopped

Instructions

1. Preheat oven to 400°F. Bake potatoes for 45 minutes until tender.
2. In a large pot, melt butter over medium heat. Add garlic, sauté for 1 minute.
3. Add baked potatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
4. Reduce heat to low. Simmer for 10 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Stir in heavy cream. Cook for another 5 minutes on low heat.
7. Serve hot, topped with shredded cheddar cheese and green onions. Tip: Add a dollop of sour cream for extra richness.

Great texture meets bold flavors in this soup. The creaminess balances the spice, making it a crowd-pleaser. Try serving it in a bread bowl for an edible twist.

Cheesy Broccoli Baked Potato Soup

Mouthwatering and comforting, this soup combines the heartiness of baked potatoes with the freshness of broccoli, all smothered in cheese. Perfect for chilly evenings or when you need a quick, satisfying meal.

Ingredients

– Potatoes – 4 large
– Broccoli – 2 cups, chopped
– Cheddar cheese – 1 cup, shredded
– Milk – 2 cups
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes until tender. Tip: For quicker cooking, microwave potatoes for 5 minutes before baking.
2. In a large pot, melt butter over medium heat. Add chopped broccoli and sauté for 5 minutes until bright green. Tip: Keep the broccoli slightly crisp for texture.
3. Scoop out baked potato flesh and add to the pot. Discard skins or save for another use.
4. Pour in milk and bring to a simmer. Use a potato masher to blend ingredients until mostly smooth. Tip: Leave some chunks for a rustic feel.
5. Stir in shredded cheddar cheese until melted. Season with salt and black pepper.
6. Simmer for 10 minutes, stirring occasionally, until soup thickens slightly.
Gloriously creamy with a hint of crunch from the broccoli, this soup is a crowd-pleaser. Serve with extra cheese on top or a side of crusty bread for dipping.

Slow Cooker Baked Potato Soup with Ham

Zesty and comforting, this soup combines creamy potatoes with savory ham. Perfect for a busy weeknight, it’s a hearty meal that cooks itself.

Ingredients

• Potatoes – 4 cups, diced
• Ham – 2 cups, cubed
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Flour – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place diced potatoes, cubed ham, and chicken broth in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
3. In a small saucepan, melt butter over medium heat. Tip: Ensure the butter doesn’t brown.
4. Whisk in flour to create a roux, cooking for 1 minute to remove raw flour taste.
5. Gradually whisk in heavy cream until smooth. Tip: Add slowly to prevent lumps.
6. Stir the cream mixture into the slow cooker. Season with salt and pepper.
7. Cover and cook on HIGH for 30 minutes, stirring occasionally, until thickened. Tip: For a smoother texture, blend half the soup before adding the cream mixture.

Rich and creamy, this soup offers a velvety texture with chunks of ham for contrast. Serve with a sprinkle of cheddar cheese and a side of crusty bread for dipping.

Healthy Skinny Baked Potato Soup

A comforting bowl of Healthy Skinny Baked Potato Soup is perfect for any season. It’s creamy, satisfying, and packed with flavor without the guilt.

Ingredients

– Potatoes – 4 large
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Chicken broth – 4 cups
– Milk – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Green onions – ¼ cup, chopped

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-60 minutes until tender. Tip: For even cooking, place potatoes directly on the oven rack.
2. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Scoop out the baked potato flesh and add it to the pot. Discard the skins for a lighter soup.
4. Pour in chicken broth and milk. Stir to combine.
5. Bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
7. Season with salt and black pepper. Stir well.
8. Serve hot, garnished with chopped green onions. Tip: Add a dollop of Greek yogurt for extra creaminess.

Naturally creamy and rich, this soup boasts a velvety texture with a hint of garlic. Serve it with a side of crusty bread for dipping or top with crispy bacon bits for added crunch.

Crock Pot Baked Potato Soup with Sour Cream and Chives

Savory and comforting, this soup is a weeknight lifesaver. Simple ingredients transform into a creamy delight.

Ingredients

• Potatoes – 4 large, peeled and diced
• Chicken broth – 4 cups
• Butter – ¼ cup
• Flour – ¼ cup
• Sour cream – 1 cup
• Chives – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place diced potatoes and chicken broth in a crock pot. Cook on high for 4 hours or until potatoes are tender.
2. Melt butter in a saucepan over medium heat. Stir in flour to create a roux, cooking for 2 minutes until golden.
3. Whisk the roux into the crock pot. This thickens the soup evenly without lumps.
4. Stir in sour cream, salt, and pepper. Cook for another 15 minutes on low.
5. Garnish with chopped chives before serving.

Optional, the soup’s creamy texture pairs well with crispy bacon bits. For a smoother consistency, blend half the soup before adding the sour cream.

Baked Potato Soup with Garlic and Rosemary

Kitchens across the country are warming up with this hearty Baked Potato Soup. Its rich flavors and creamy texture make it a winter favorite.

Ingredients

– Potatoes – 4 large
– Garlic – 3 cloves
– Rosemary – 1 tbsp
– Heavy cream – 1 cup
– Chicken broth – 4 cups
– Butter – 2 tbsp
– Salt – 1 tsp

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes until tender.
2. Melt butter in a large pot over medium heat. Add minced garlic and rosemary, sauté for 1 minute until fragrant.
3. Scoop potato flesh into the pot, discard skins. Mash slightly.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in heavy cream and salt. Simmer for another 5 minutes.
6. Blend soup until smooth using an immersion blender. Tip: For extra creaminess, add more heavy cream.
7. Serve hot. Tip: Garnish with crispy bacon bits for added texture.
8. Tip: Leftovers taste even better the next day as flavors meld.

Warm and velvety, this soup pairs perfectly with crusty bread. The rosemary adds a fragrant note, elevating the humble potato.

Gluten-Free Baked Potato Soup in the Crock Pot

You won’t believe how easy it is to whip up this comforting gluten-free baked potato soup in your crock pot. Perfect for busy weeknights or lazy weekends, it’s a crowd-pleaser that requires minimal effort.

Ingredients

– Potatoes – 4 large, peeled and diced
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Butter – ½ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cheddar cheese – 1 cup, shredded
– Green onions – ¼ cup, chopped

Instructions

1. Place diced potatoes in the crock pot.
2. Pour chicken broth over the potatoes.
3. Add butter, garlic powder, salt, and black pepper to the crock pot.
4. Cover and cook on low for 6 hours or high for 3 hours, until potatoes are tender.
5. Use a potato masher to slightly mash the potatoes in the pot, leaving some chunks for texture.
6. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
7. Garnish with chopped green onions before serving.
Ladle this rich and creamy soup into bowls for a hearty meal. The chunks of potato add a satisfying texture, while the cheddar and green onions bring a sharp, fresh flavor. Try topping with crispy bacon bits for an extra crunch.

Baked Potato Soup with Corn and Green Chilies

Hearty and comforting, this soup combines creamy potatoes with sweet corn and a hint of spice from green chilies. Perfect for chilly evenings, it’s a bowl of warmth that’s both simple and satisfying.

Ingredients

• Potatoes – 4 cups, diced
• Corn – 1 cup
• Green chilies – 2 tbsp, chopped
• Butter – 2 tbsp
• Flour – 2 tbsp
• Milk – 2 cups
• Chicken broth – 2 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add flour, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in milk and chicken broth until smooth.
4. Add diced potatoes, bring to a boil, then reduce heat to simmer for 15 minutes.
5. Stir in corn and green chilies, simmer for another 5 minutes.
6. Season with salt and pepper, stir well.
7. Use a potato masher to lightly crush some potatoes for thickness.
8. Simmer for an additional 2 minutes, then remove from heat.

Lusciously creamy with chunks of potato, the soup has a subtle kick from the chilies. Serve topped with shredded cheese and a dollop of sour cream for extra richness.

Creamy Baked Potato Soup with Italian Sausage

This hearty soup combines creamy potatoes with savory Italian sausage for a comforting meal. Perfect for chilly evenings, it’s ready in under an hour.

Ingredients

• Italian sausage – 1 lb
• Butter – 2 tbsp
• Flour – 1/4 cup
• Milk – 4 cups
• Potatoes – 4 cups, diced
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Brown Italian sausage in a large pot over medium heat for 5 minutes, breaking it into small pieces.
2. Add butter to the pot with the sausage, let it melt completely.
3. Sprinkle flour over the sausage and butter, stir constantly for 2 minutes to cook the flour.
4. Gradually pour in milk, stirring continuously to prevent lumps.
5. Add diced potatoes, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally, until potatoes are tender.
7. Use a potato masher to lightly crush some potatoes for a thicker texture, if desired.

Flavorful and rich, this soup’s creamy texture pairs well with crusty bread. For a spicy kick, top with red pepper flakes before serving.

Slow Cooker Baked Potato Soup with Kale

Outstanding for chilly evenings, this soup combines comfort with nutrition effortlessly.

Ingredients

• Potatoes – 4 large, peeled and diced
• Kale – 2 cups, chopped
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place diced potatoes in the slow cooker.
2. Add chicken broth, butter, salt, and black pepper to the slow cooker.
3. Cover and cook on low for 6 hours or until potatoes are tender. Tip: For a thicker soup, mash some potatoes against the side of the slow cooker before adding kale.
4. Stir in chopped kale and heavy cream. Tip: Remove the tough stems from the kale for a smoother texture.
5. Cover and cook on high for 30 minutes or until kale is wilted. Tip: For extra flavor, sprinkle grated cheddar cheese on top before serving.

Kale adds a slight bitterness that balances the creamy richness of the soup. Serve with crusty bread for dipping, or top with crispy bacon bits for a smoky contrast.

Baked Potato Soup with Roasted Garlic and Parmesan

Kickstart your comfort food journey with this creamy baked potato soup, elevated by roasted garlic and a parmesan finish.

Ingredients

• Potatoes – 4 large
• Garlic – 1 head
• Olive oil – 2 tbsp
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F.
2. Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes.
3. Pierce potatoes with a fork, rub with remaining olive oil, and bake for 1 hour at 400°F.
4. Squeeze roasted garlic from its skin into a blender. Scoop potato flesh into the blender, discarding skins.
5. Add 2 cups chicken broth to the blender and puree until smooth.
6. Transfer the mixture to a pot, add remaining broth, heavy cream, salt, and pepper. Simmer for 10 minutes.
7. Stir in parmesan cheese until melted.
8. Serve hot, garnished with extra parmesan and cracked black pepper.

Gloriously creamy with a deep garlic aroma, this soup pairs perfectly with crusty bread for dipping. For a twist, top with crispy bacon bits or chives.

Crock Pot Baked Potato Soup with Caramelized Onions

Make this hearty Crock Pot Baked Potato Soup with Caramelized Onions for a comforting meal. It’s easy, flavorful, and perfect for any day.

Ingredients

• Potatoes – 4 large, peeled and diced
• Onions – 2 large, sliced
• Butter – 4 tbsp
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat 2 tbsp butter in a skillet over medium heat. Add sliced onions. Cook for 20 minutes, stirring occasionally, until caramelized.
2. Place diced potatoes in the Crock Pot. Add caramelized onions, chicken broth, salt, and black pepper.
3. Cover and cook on low for 6 hours or high for 3 hours, until potatoes are tender.
4. Use a potato masher to slightly mash the potatoes in the pot, leaving some chunks for texture.
5. Stir in heavy cream and remaining 2 tbsp butter. Cook for another 30 minutes on low.
6. Adjust seasoning if necessary before serving.

Buttery and rich, this soup boasts a velvety texture with chunks of potato. Serve with a sprinkle of cheddar cheese and crispy bacon bits for extra flavor.

Baked Potato Soup with Jalapenos and Pepper Jack Cheese

Deliciously creamy and spicy, this soup is a comfort food with a kick. Perfect for chilly evenings or when you crave something hearty.

Ingredients

• Potatoes – 4 large, peeled and diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Jalapenos – 2, diced
• Pepper Jack cheese – 1 cup, shredded
• Butter – 2 tbsp
• Salt – 1 tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced potatoes and cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Use a potato masher to slightly thicken the soup, leaving some chunks for texture.
5. Stir in heavy cream and diced jalapenos. Simmer for another 5 minutes.
6. Add shredded Pepper Jack cheese and stir until melted. Season with salt.
7. Remove from heat and let sit for 2 minutes before serving.

Kick up the flavor by topping with extra jalapenos or a dollop of sour cream. The soup is rich, with a smooth texture and a spicy finish from the jalapenos and Pepper Jack cheese.

Slow Cooker Baked Potato Soup with Turkey Bacon

Tired of the same old soup recipes? This Slow Cooker Baked Potato Soup with Turkey Bacon is a game-changer. It’s hearty, flavorful, and incredibly easy to make.

Ingredients

– Potatoes – 4 large, peeled and diced
– Turkey bacon – 6 slices, chopped
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Cheddar cheese – 1 cup, shredded
– Green onions – ¼ cup, sliced
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Place the diced potatoes and chopped turkey bacon in the slow cooker.
2. Pour the chicken broth over the potatoes and bacon.
3. Cover and cook on low for 6 hours or until the potatoes are tender.
4. Use a potato masher to slightly mash the potatoes in the slow cooker for a thicker texture.
5. Stir in the heavy cream, cheddar cheese, green onions, salt, and black pepper.
6. Cover and cook on high for an additional 30 minutes or until the cheese is melted and the soup is heated through.
7. Tip: For a smoother soup, blend half of the soup before adding the cream and cheese.
8. Tip: Crisp the turkey bacon in a skillet before adding to the slow cooker for extra flavor.
9. Tip: Garnish with extra shredded cheese and green onions before serving for a fresh touch.

Great texture with chunks of potato and bits of turkey bacon in every bite. The soup is creamy with a smoky flavor from the bacon. Serve with a side of crusty bread for dipping.

Baked Potato Soup with Mushrooms and Thyme

Nothing beats the comfort of a creamy soup on a chilly evening. This baked potato soup with mushrooms and thyme is hearty and flavorful.

Ingredients

• Potatoes – 4 large
• Mushrooms – 1 cup, sliced
• Thyme – 1 tbsp, fresh
• Butter – 2 tbsp
• Flour – 2 tbsp
• Milk – 2 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 400°F. Bake potatoes for 1 hour until tender.
2. Cool potatoes slightly. Peel and mash half; dice the other half.
3. In a pot, melt butter over medium heat. Add mushrooms and thyme. Cook for 5 minutes until mushrooms are soft.
4. Stir in flour. Cook for 1 minute to remove raw taste.
5. Gradually add milk, stirring constantly to avoid lumps.
6. Add mashed and diced potatoes, salt, and pepper. Simmer for 10 minutes.
7. Adjust thickness with water if needed. Tip: For extra creaminess, blend half the soup.
8. Serve hot. Tip: Garnish with extra thyme or cheese. Tip: Pair with crusty bread for dipping.

Lusciously creamy with chunks of potato, this soup offers a earthy depth from mushrooms and thyme. Try topping with crispy bacon for a smoky twist.

Crock Pot Baked Potato Soup with Leeks and Gruyere

Ready for a comforting bowl of soup? This Crock Pot Baked Potato Soup combines creamy potatoes, leeks, and Gruyere for a rich flavor.

Ingredients

• Potatoes – 4 cups, diced
• Leeks – 1 cup, sliced
• Gruyere cheese – 1 cup, shredded
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the potatoes into ½-inch pieces.
2. Slice the leeks thinly, using only the white and light green parts.
3. Turn the Crock Pot to high. Add butter, potatoes, and leeks. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth. Cover and cook on high for 4 hours.
5. After 4 hours, use a potato masher to lightly crush the potatoes, leaving some chunks for texture.
6. Stir in heavy cream, salt, and black pepper. Cook for another 30 minutes.
7. Add shredded Gruyere cheese. Stir until melted and fully incorporated.
8. Serve hot. Garnish with extra cheese or chopped chives if desired.

This soup is creamy with a hint of sweetness from the leeks. The Gruyere adds a nutty depth. Try serving it in a bread bowl for an extra cozy meal.

Baked Potato Soup with Spinach and Feta

Warm up your evening with this hearty baked potato soup, packed with spinach and feta for a flavorful twist.

Ingredients

• Potatoes – 4 large
• Spinach – 2 cups
• Feta cheese – 1/2 cup
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-50 minutes until tender.
2. Let potatoes cool for 10 minutes, then peel and mash roughly.
3. In a large pot, melt butter over medium heat. Add mashed potatoes and chicken broth, stirring to combine.
4. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
5. Add heavy cream, salt, and black pepper. Stir well and cook for another 5 minutes.
6. Fold in spinach and cook until just wilted, about 2 minutes.
7. Remove from heat and crumble feta cheese over the top, stirring lightly.

Filled with creamy textures and bold flavors, this soup pairs perfectly with crusty bread or a light salad for a complete meal.

Slow Cooker Baked Potato Soup with Butternut Squash

Nothing beats the comfort of a creamy soup on a chilly evening. This recipe combines the heartiness of baked potatoes with the subtle sweetness of butternut squash.

Ingredients

• Butternut squash – 2 cups, cubed
• Potatoes – 4 medium, baked and cubed
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Peel and cube the butternut squash into 1-inch pieces.
2. Bake the potatoes at 400°F for 45 minutes until tender. Let cool, then cube.
3. Melt butter in the slow cooker on high setting.
4. Add butternut squash, potatoes, and chicken broth to the slow cooker.
5. Cover and cook on low for 6 hours.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in heavy cream, salt, and black pepper. Cook for another 30 minutes on low. Tip: Add the cream last to prevent curdling.
8. Adjust seasoning if necessary before serving. Tip: Garnish with crispy bacon bits for added crunch.

Mouthwatering and velvety, this soup pairs perfectly with crusty bread. The butternut squash adds a layer of depth that elevates the traditional baked potato soup.

Conclusion

Hearty and comforting, these 21 creamy baked potato soup crock pot recipes are a treasure trove for anyone looking to warm up their mealtime. Perfect for busy weeknights or cozy weekends, each recipe promises ease and deliciousness. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!