Slow Cooker, Easy Baked Potato Soup

99 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    7 h 15 m
  • Ready In

    7 h 30 m
Recipe by  The-Baby-Bow-Lady

“I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!”

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Adjust Servings

Original recipe yields 4 servings



  1. Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  2. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  3. Pour water into the slow cooker.
  4. Cook on Low 7 to 9 hours.
  5. Pour half-and-half into the soup; cook another 15 minutes.
  6. Garnish with Cheddar cheese and green onion to serve.

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Reviews (99)

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I am the writer of this recipe, and am so glad that others have enjoyed it! I wanted to mention a few things. First, if you don't have dry ranch dressing mix, you can make your own. It makes a large amount, but is great for so many things (on meat, in soups, burritos, etc.) To make it, simply combine and store in an airtight container: 1/4 cup dried chives 1/4 cup dried parsley 1/4 cup dried dill weed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon salt 1 tablespoon ground black pepper Another variation my family enjoys is adding 1/2 cup-1 cup of Velveta Cheese. Also, for clarification, the 10 red potatoes are small-medium sized. If you buy the large ones, that are about the size of the palm of a hand, I would significantly cut back the number.

Sarah Jo

Sarah Jo

I doubled this recipe. Because I did not have chicken bouillion granules on hand, I used 6 cups of organic chicken broth. I also used homemade dry ranch seasoning mix. I needed this to be more filling (as in more husband does not think that soup is a meal, I have to beef it up a bit), I chopped up two packages John Morrell smoked sausage and sauteed them with the onion and garlic before throwing them in. VERY GOOD. All the ingredients work together perfectly and there's just enough creaminess and just enough cheese to give it flavor without a lot of fat. Everyone liked this soup, my husband even!



Great recipe! I have already shared with several people at work. Freezes & reheats well. Serve with fresh loaf of French bread.

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Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 17.9 g
  • 27%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1720 mg
  • 69%

Based on a 2,000 calorie diet



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Slow Cooker Turkey and Potatoes


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Slow Cooker Sweet Potato Soup