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Crockpot Baked Potato Soup (Whole30)

An easy and healthy soup recipe, this crockpot Baked Potato Soup is loaded comfort food. Instant Pot and stovetop instructions are also included.

A bowl of crockpot baked potato soup with potatoes in the background

The other night, we got a total steal on a cord of firewood. It took Troy three trips in his truck to get all the wood home. With the time change, it gets dark at 5:15 pm up in this neck of the woods.

By Troy’s final trip home, I was rocking a headlamp and trying to keep Bennett from picking up every single gross bug from the woodpile. Before we knew where all the time had gone, it was an hour past dinnertime.

Thankfully my belief in dinner prep paid off, and everything for this soup was already chopped and ready to be thrown into the Instant Pot. Before I could finish picking all the splinters out of my hands, the Crockpot Baked Potato Soup was done. Finished. Finito. Potatitio?

I’m not sure about you, but baked potato soup is on my top five favorite comfort foods list.  Creamy goodness, bacon, and something hot to warm you up after your evening of lumberjacking. Plaid is the new chevron.

Also, did I mention the bacon?

close up of crockpot baked potato soup

But…have you ever seen what goes in baked potato soup? It’s quite the list of heavy ingredients.  I’m not one to shy away from butter, cream, etc., but a traditional baked potato soup recipe is a little much even for me.  This version gives you the exact same delicious flavor, but without so much junky stuff.

Helpful Supplies for Crockpot Baked Potato Soup 

Crockpot Baked Potato Soup can easily be made vegetarian or even vegan. Sub out the butter for olive oil, the chicken broth for veggie broth or water, and the milk for your favorite non-dairy milk.

Where Do You Get Whole30 Compliant Bacon?

I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month. And yes, they have compliant bacon!

The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box.

Even with our local source, we still look forward to our monthly Butcher Box delivery.

Can I Make This Whole30 Compliant?

You betcha. Use ghee or olive oil instead of butter, and Nut Pods Original, cashew or coconut milk instead of regular milk.

Cozy up to a bowl of this soup at the end of the next cold and blustery day. Hauling firewood, splinters, and spiders aren’t required experiences to enjoy Crockpot Baked Potato Soup, but the hint of danger definitely adds a flavor boost.

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baked potato soup
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5 from 5 votes
Crockpot Baked Potato Soup (Whole30)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

An easy and healthy soup recipe, this crockpot Baked Potato Soup is loaded comfort food. Instant Pot and stovetop instructions are also included.

Course: Soup
Cuisine: American
Keyword: baked potato soup
Servings: 6 people
Calories: 406 kcal
Author: Sarah
Ingredients
Stovetop Ingredient List
  • 7 cups Russet potatoes peeled, and cut into 1-inch chunks
  • 1 onion preferably white or yellow, sliced
  • 4 tbsp ghee, butter, olive oil
  • 4.5 cups chicken stock try homemade
  • 4 cloves garlic roughly chopped
  • 1-2 cups milk of choice Nutpods original for Whole30
  • Salt and pepper to taste
Instant Pot Ingredient List
  • 8 Russet potatoes peeled, and cut into 1-inch chunks
  • 1 onion preferably white or yellow, sliced
  • 4 tbsp ghee, butter, olive oil
  • 3 cups chicken stock try homemade
  • 4 cloves garlic roughly chopped
  • 1-2 cups milk of choice Nutpods original for Whole30
  • Salt and pepper to taste
Instructions
Stovetop Instructions
  1. Peel and chop your potatoes.  The smaller you cut them, the faster they will cook.
  2. In a heavy-bottomed saucepan, melt the butter/add the olive oil over medium heat.
  3. Add the potatoes, garlic, and onions, and cook for about 15 minutes, stirring often.
  4. Add the broth, and bring the spuds and onions to a boil, and boil until they have softened further.  If you prefer a thicker soup, reduce the broth by 1/2 cup.

  5. Using an immersion blender, blend the soup to your preferred thickness. I like to leave some chunks of potato in there. Add the milk, salt, and pepper. Stir. Cook down for another 5 ish minutes. 

  6. If you don't have an immersion blender, transfer the soup in batches to a blender. Remove the middle part of the lid and place a towel over it. This will allow some of the steam to escape and won't blow open your lid. If you're using a blender, put the soup back in the pot. Slowly stir in milk until the consistency is to your liking.  Cook down for another 5 ish minutes.  Salt and pepper to taste. If you prefer a thinner soup, blend well, and add more milk.

Instant Pot Instructions
  1. Turn the Instant Pot to Saute. Melt the butter/add the olive oil. Add the onions, and stir for a few minutes. Add the garlic and stir for another minute or two. Press Keep Warm/Off.
  2. Add the potatoes and broth. Secure the lid and set the nozzle to "sealing". Using the manual function set the pressure to high. Set the timer for 6 minutes.
  3. When the time is up, carefully do a manual release. Be patient, it takes up to 10 minutes.

  4. Using an immersion blender, blend the soup to your preferred thickness. I prefer to leave some chunks of potato in there. Add the milk, salt, and pepper. Stir. 

  5. If you don't have an immersion blender, transfer the soup in batches to a blender. Remove the middle part of the lid and place a towel over it. This will allow some of the steam to escape and won't blow open your lid. If you're using a blender, put the soup back in the pot. Slowly stir in milk until the consistency is to your liking.  Cook down for another 5 ish minutes.  Salt and pepper to taste. If you prefer a thinner soup, blend well, and add more milk.

Crockpot Instructions
  1. Add potatoes, onions, and garlic and cover with chicken stock. Cook on low for 6 hours.

  2. Blend the softened potatoes with an immersion blender or carefully transfer to a blender. 

  3. Add the milk, salt, and pepper.

Nutrition Facts
Crockpot Baked Potato Soup (Whole30)
Amount Per Serving (1 cup)
Calories 406 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 290mg 12%
Potassium 1461mg 42%
Total Carbohydrates 61g 20%
Dietary Fiber 4g 16%
Sugars 7g
Protein 12g 24%
Vitamin A 1.3%
Vitamin C 22.5%
Calcium 9.6%
Iron 16.4%
* Percent Daily Values are based on a 2000 calorie diet.

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An easy and healthy soup recipe, this crockpot Baked Potato Soup is loaded comfort food. Instant Pot and stovetop instructions are also included. #sustainablecooks #bakedpotatosoup #crockpot #instantpot #comfortfood #healthydinner #soup

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27 comments on “Crockpot Baked Potato Soup (Whole30)”

  1. I JUST made this for dinner 2 nights ago. So good! I even fried the potato skins in a little bit of the bacon drippings for a little potato skin chip!

  2. Will have to try this. I made potato soup over the weekend and the recipe was very heavy in calories. Thank you for the recipe! BTW I got a Dutch oven for Christmas and Love it!

  3. Sounds delicious!

  4. Sounds yummy. I will have to try it!

  5. I love baked potato soup! I haven’t made it in years. I will be making it tonight, thank you! 🙂

  6. Thank you! This recipe sounds “lighter” but still creamy and tasty. I with ya, too on the homemade stock. No comparison to store-bought. I’m lucky enough to have some in my freezer now from chickens I raised myself. No question about how they were fed/medicated/mistreated!

    • Yep, it is lighter; you use the potatoes to build the bulk, and yet it still crazy rich (tasting).

      Loving the homemade stock. It’s practically free! I’m impressed you raise your own chickens for meat!

  7. I wonder if there’s a way this could be done without a blender or immersion blender. Perhaps mash everything through a strainer? I’ve never had soup like that (actually, I dont know how to and have never attempted to make any sort of soup besides canned!), but this one really sounds yummy… definitely bacon.

    • I think if you’d let everything bake down more until very soft, you could mash it up. I’d probably add a bit more milk because the soup will be quite chunky.

  8. Made this last night and it is WONDERFUL! I just used my regular old beater to puree the veggies in the pot, then added finely chopped ham I’m still working on from New Year’s. So easy and so wonderful! With every bite I kept saying “I can’t believe how rich and tasty this is!” Hubby loved it too. Definitely a keeper and I am certainly going to try your crock pot stock idea too. So glad I stumbled on to your blog.

    • Glad to hear it! I love that the “cream” of this soup is actually based on a veggie and not something heavier.

      Crockpot stock is where it’s at.

  9. I made this for a birthday lunch at work today, and several coworkers told me it was the best potato soup they’d ever had! Good recipe, thanks for sharing.

  10. I made your soup and it was AWESOME! My son even took leftovers in his lunch today! I linked your recipe and blog on my blog in hopes of sending more traffic your way!

  11. Try slicing the potatoes in rounds next time and see what you think – I aim for about 3/8″. Yes, I know that sounds ridiculous, but 1/4″ is too thin and 1/2″ is too thick. No need to bust out the calipers, though. I saw it on America’s Test Kitchen, and didn’t believe it, so I tried it. They really do cook super fast & evenly that way. AND, it doesn’t take as long to prepare. 🙂

  12. You just listed this as you meal plan for the week of Nov 16-22 2015, and as I have a huge thing of potatoes that need to be eaten up and some cashew milk that needs to be consumed, I do believe we are having this for supper. Maybe I’ll even go crazy and make some homemade biscuits or something to go with it.

    Thanks for being so awesome!

  13. I’ve mafe this several times for my kids. They love it. My kids call it Mashed Potato Soup. I also add corn after blending the potatoes!

  14. So good. I did the instant pot version. Easy and fast.

  15. I love a good soup on a cold day. This didn’t disappoint!

  16. This was so good. Great taste and texture. I didn’t miss the heavy cream or cream cheese that potato soup often calls for.

  17. Made this tonight. I learned that should definitely peel the potatoes (as instructed) if I don’t want it to look like prison gruel, but boy did it taste good! Love the healthier take on a favorite comfort food. 

  18. Pingback: 41 Healthy & Hearty Fall Soup Recipes - Momma Fit Lyndsey