What’s cooking? Slow cooker baked potato soup

Slow cooker baked potato soup on eatlivetravelwrite.comI’m excited to announce that I have been chosen as a Kraft Canada “What’s Cooking?” contributor. As such, I will be writing one post a month over the course of a year, highlighting recipes, tips and tricks to help YOU get cooking!

It’s been an odd Fall. This past weekend it’s been incredibly mild weather yet just a week or so ago, it was bitterly cold. It’s hard to know what to wear each morning and even harder to plan menus.  With the days getting shorter (it’s dark SO early!), I am definitely feeling more inclined to make comfort food dishes – stews, soups – and if I can make them in the slow cooker, even better.  I love the simplicity and practical nature of the slow cooker – the fact that you can get on with other things while dinner cooks is a major bonus on busy weekend days – but I tend to cook the same few things in my slow cooker all the time. Last week, when looking in the kitchen for something for lunch on a day off, I found all the ingredients for my favourite twice-baked potatoes but felt it would be a little silly to heat up the oven for one small potato.  As I pondered the ingredients, my eye fell on the slow cooker, waiting to be put away in a high cupboard. I wondered if Kraft Canada might have some sort of soup recipe I could use the ingredients in and was thrilled to see something that worked with all the ingredients I had in the kitchen when perusing the slow cooker recipes: a loaded baked potato soup!

This soup is very easy to make – not much “hands on” time at all – and it really really tastes like my twice-baked potatoes, just in soup form. Comfort in a bowl and perfect for the dark days of November!

Slow cooker baked potato soup

Prep Time 15 mins
Cook Time 2 hours 30 mins
Total Time 2 hrs 45 mins

All the goodness of a twice-baked potato in a cup of soup!

Yields 8


  • 8 slices bacon, chopped into small cubes
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1 litre chicken broth, divided
  • About 6 large baking potatoes, peeled, cut into 1/2-inch cubes
  • 175g Kraft Cracker Barrel Extra Old Cheddar cheese (or any sharp cheddar), grated
  • 1 cup skim milk
  • To garnish
  • 1/2 cup plain Greek yoghurt
  • 1/4 cup chopped fresh chives
  • 8 green onions, finely sliced
  • approx 1/4 cup sliced almonds, lightly toasted


  1. Fry bacon in large skillet on medium heat until crisp.
  2. Remove bacon from skillet with slotted spoon, reserving a little of the bacon fat in the skillet.
  3. Drain the bacon on paper towels and refrigerate until ready to use.
  4. Add onions to drippings in skillet, cook over mediun-high heat until they start to soften.
  5. Add flour to the pan and cook for approximately 1 minute, stirring continuously.
  6. Add 1 cup broth and allow the sauce to come to a boil.
  7. Pour into slow cooker. Stir in remaining broth and add the potatoes; cover with lid.
  8. Cook on HIGH for approximately 2.5 hours (will depend on your slow cooker - the original recipe called for 5-6 hours but mine was ready in just over 2)
  9. Use a slotted spoon to transfer 4 cups of potatoes to a medium bowl; mash until smooth.
  10. Add about ¾ of the grated cheese to the slow cooker; stir until melted.
  11. Stir in mashed potatoes and milk.
  12. Cover the soup and cook for approximately 5 minutes, until heated through.
  13. Serve the soup topped with the Greek yogurt, bacon, chives, green onions, almonds and the remaining cheese.


Kraft What's Cooking contributorI really like the added crunch that the sliced almonds give this soup – a creamy, cheesy soup definitely needs some different textures. Did it taste like my twice-baked potatoes? Absolutely! I got all the flavour of one of my favourite dishes in soup form! Using the slow cooker was much better than heating up the oven for just one person’s meal – this way I got to make enough for my lunch plus leftovers!

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation writing these posts, however, all opinions are 100% my own.



I’m fundraising for the Canadian Breast Cancer Foundation KitchenAid Cook for the Cure Culinary Showdown event on December 7, 2013. Support me here.

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16 Responses to What’s cooking? Slow cooker baked potato soup

  1. Sarah & Arkadi November 18, 2013 at 11:14 #

    We stumbled upon your blog and love it! We are Torontonians and just started food blogging ourselves.Slow cooker makes everything taste sooo much better! Thanks for the recipe!

    • Mardi Michels January 11, 2014 at 16:43 #

      You’re welcome – glad you think it sounds good!

  2. Sarah @ My Green Apron November 18, 2013 at 13:36 #

    Congratulations on becoming a What’s Cooking contributor! Very exciting 🙂

  3. @LaCuisineHelene November 18, 2013 at 18:03 #

    Congratulations! I am excited to be part of this great group of bloggers also. Your soup looks delish. I make a similar one with beer.

  4. Cecilia November 18, 2013 at 22:35 #

    Congrats! And the soup looks amazing. I will definitely be making this during the winter.

  5. Coco in the Kitchen November 19, 2013 at 18:32 #

    Lucky for us, it’s raining tonight and this potato soup is just perfect for dinner!

  6. yummychunklet November 19, 2013 at 21:38 #

    Oh, I love baked potato soup. Yum!

  7. Geoff November 20, 2013 at 17:32 #

    Actually, this dish suggests to me that so-called ‘comfort food’ is good eating, summer and winter. I could smell this soup from the photograph and I could easily eat it on a hot day down under.

  8. Gerry November 24, 2013 at 20:27 #

    I’m wondering how you judge doneness, so I know whether to cook for 2 hours or 5.

    Also, 6 potatoes and 8 slices of bacon, and you had enough for your lunch plus leftovers. Hungry, were we?

    • Mardi Michels November 24, 2013 at 21:23 #

      “Doneness” – well I made sure that the potatoes were able to be easily mashed with a fork/ potato masher. Had I let this cook for 5 hours, the potatoes would have been extremely mushy – I liked that there were larger chunks of potato in the finished product (the portion that you don’t mash).

      Also, yes, enough for my lunch plus leftovers. For a few days. For a couple of people. 😉 My point was more that for the effort it would have taken to make one baked potato, I made soup for a lot of meals.

  9. Dianna November 25, 2013 at 03:57 #

    Can you transfer litre into cups and grams into ounces please (on the broth and the cheese).

    • Mardi Michels November 25, 2013 at 05:35 #

      Hi Dianna, For conversions, you could use a site like this one (or countless others online). So, 175g cheese = approx 6oz, sorry I didn’t measure this in cups. A litre is approx 4 cups if that’s what you are used to and according to that site, 1 litre = just over 1 US liquid quart.


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