Crockpot Baked Potato Soup

Soup is my newest lunch obsession. I have been making them at home and even ordering soup out at restaurants (weird i know!) There is something about a warm bowl of soup that is so comforting, especially as we have more cold weather and get closer to the holidays.

baked potato soup- done

Homemade soups are a great alternative to canned soups since you can control what you are putting in it. Sodium (or salt) is the prime suspect in canned soups, many containing over 500 mg per serving- thats 1/4 of your daily amount of sodium! My other complaint with canned soups is that most are lacking veggies. Obviously this depends on the type you are buying, and yes there are some halfway decent options on the market; however, generally speaking the ratio of veggies to other ingredients is a little off!

For these two reasons, I rarely buy the canned stuff and make homemade soups weekly.  I know some of you are saying, “There is no way I have time to make homemade soup every week!” Trust me, I can relate, and have found the crock pot to be my best asset!  I can chop up the ingredients, set the cook temperature, and come back later to package it up. I love to use mason jars as they are the perfect portion, they don’t leak in lunch boxes, and can be easily reheated.

While I love traditional potato chowder, it is not the healthiest option when it comes to soups. Most are prepared with heavy cream and cheese, making the fat and calorie count undesirable! I used this version as a base, and modified from there. I increased the nutrient content by adding a head of cauliflower and a head of broccoli. The great thing about cauliflower is that it has a mild taste and blends well with the potatoes- my husband didn’t even know I added it! Check out my recipe below!


Add the ingredients to the crockpot…

baked potato soup-pot

Blend with the immersion blender until smooth. Add broccoli and cheese.

baked potato soup- blended

Top with toppings of your choice: bacon, cheese, sour cream, green onions etc. Enjoy!

baked potato soup- done 1


Crockpot Baked Potato Soup
Prep time
Cook time
Total time
Serves: 14 cups
  • 3 large russet potatoes- chopped
  • 1 head cauliflower- chopped
  • ½ head broccoli- chopped, reserved
  • 6 cloves garlic- whole
  • 1 small yellow onion, chopped
  • 1 cup celery- chopped
  • 1 cup sharp white cheddar- shredded
  • 4 cups vegetable broth
  • ½ tsp garlic powder
  • ½ tsp red pepper flakes- will give it some spice, so omit or decrease if you don't like spice
  • salt and pepper to taste
  • Almond milk- to thin if desired
  1. Place potatoes, cauliflower, garlic, onion, celery, broth and spices into crockpot. Set on low for 4 hours or high for 2 hours.
  2. Once softened, use immersion blender to blend veggies. Add almond milk to thin soup out to desired consistency (Mine was thick without milk, but i prefer it this way)
  3. Once soup is smooth, add broccoli, cheddar cheese and a bit more salt and pepper.
  4. Let cook on low for 30 minutes-1 hour or until the broccoli is softened.
  5. To serve, top with bacon, sour cream, cheese, green onions etc


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