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.

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?

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 

• Heavy-bottomed saucepan/dutch oven/casserole dish. Everyone calls this thing something different, but it is a true kitchen workhorse.
• Instant Pot. Optional, but a super awesome addition to your household. It is the fifth member of our family.
• Immersion blender. This makes blending the soup in the pot much easier. Not to mention safer than transferring super hot soup to a blender. It will also come in handy if you ever want to make my Easy Homemade Tomato Soup. And guess what? You do!
• Homemade chicken stock. Entirely optional, but definitely tasty. And cheeeeeap!

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.

Other Recipes Like This

• Instant Pot Tortilla Soup With Rice
• The Ultimate Chicken Gnocchi Soup
• Zuppa Toscana
• Vegetable Soup With Mini Cheese Ravioli
• Instant Pot Chicken Pot Pie Soup

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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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

US Customary - Metric

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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