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porkpotatomilk

Slow Cooker Easy Baked Potato Soup

An easy crock-pot potato soup with bacon, ranch seasoning, onion, garlic and a creamy half-and-half finish.

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An easy crock-pot potato soup with bacon, ranch seasoning, onion, garlic and a creamy half-and-half finish.

15 min
Prep time
7 hrs 15 min
Cook time
7 hrs 30 min
Total time
About 4 servings
Yield

Ingredients

13 ingredients
  • 10 small or 5 large cubed red skinned potatoes
  • 3 tablespoons of all-purpose flour
  • 3/4 cup of real bacon bits
  • 1 chopped small red onion
  • 1 minced garlic clove
  • 1 tablespoon of ranch dressing mix
  • 2 tablespoons of dried parsley
  • 1 teaspoon of seasoned salt
  • 1/2 teaspoon of ground black pepper
  • 3 cups of chicken broth or chicken bouillon granules and water
  • 1 cup of half-and-half
  • shredded cheddar cheese
  • chopped green onion

Method

10 steps
  1. Place 10 small or 5 large cubed red skinned potatoes in the bottom of the slow cooker.
  2. Scatter 3 tablespoons of all-purpose flour over the potatoes and toss to coat.
  3. Scatter 3/4 cup of real bacon bits over the potatoes.
  4. Add one chopped small red onion and one minced garlic clove.
  5. Add 1 tablespoon of ranch dressing mix, 2 tablespoons of dried parsley, 1 teaspoon of seasoned salt, and 1/2 teaspoon of ground black pepper.
  6. Add 3 cups of chicken broth or chicken bouillon granules and water.
  7. Stir everything together.
  8. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours.
  9. Add 1 cup of half-and-half and cook for another 15 minutes.
  10. Before serving, garnish with shredded cheddar cheese and chopped green onion.
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Recipe notes

Helpful tips

  • Toss the potatoes with flour before adding the remaining ingredients.
  • Cook on low for 7 to 9 hours or high for 4 to 5 hours.
  • Add the half-and-half only for the final 15 minutes.
  • Add cheddar and green onion immediately before serving.

Equipment

  • Slow cooker
  • Sharp knife
  • Chopping board
  • Wooden spoon

Storage

Cool promptly and refrigerate in an airtight container for up to 4 days. Reheat gently until piping hot.

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