Baked Potato Soup

Baked Potato Soup


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This creamy soup is filled with chunks of red potatoes and garnished with cheddar cheese and green onion for a delicious soup dish. The baked potato is flavorful as it is, but add bacon for meat-lovers.

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Time needed

15 min preparation + 7.25 hour cooking

Serving Size / Yield

4 servings


  • 10 cubed red potatoes
  • 3 tablespoons flour
  • 1 chopped red onion
  • ¼ cup chopped green onion
  • 1 minced garlic clove
  • 2 tablespoons chicken boillon granules
  • 1 tablespoon ranch dressing mix
  • 3 cups water
  • 1 cup heavy cream
  • 2 teaspoons dried parsley
  • Salt and pepper
  • ½ cup shredded cheddar cheese

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Place the cubed potatoes in the slow cooker and sprinkle the flour over the potatoes. Toss to coat and then add the red onion, ranch dressing mix, parsley, chicken bouillon, and garlic. Season with salt and pepper. Add the water and cook on low for 7 hours. Add the cream and cook for 15 minutes. Sprinkle cheddar cheese and green onion on top before serving.

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