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Hearty Baked Potato Soup

Total Time

Prep: 25 min. Cook: 6 hours


10 servings (3-1/2 quarts)

I got this recipe from my aunt, a great cook. Topped with bacon, cheese and chives, this soup tastes just like a loaded baked potato! My husband and I love to hunker down with bowls of it on chilly nights. — Molly Seidel, Edgewood, NM
Hearty Baked Potato Soup Recipe photo by Taste of Home


  • 5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
  • 1 large onion, chopped
  • 1/4 cup butter
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup half-and-half cream
  • 3 tablespoons minced fresh chives
  • Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives


  1. Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours.
  2. Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/3 cups: 310 calories, 11g fat (7g saturated fat), 38mg cholesterol, 906mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 9g protein.

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