Kitchen and Craft:Cooking Baked Potato Soup

Isabella Sanford, Reporter

 Some may say the best kind of soup is chicken noodle or vegetable, but in reality, the best kind of soup is Baked Potato Soup. If you have ever had a baked potato and you like soup, this is the best kind of soup for you. It’s creamy, potato-y and soupy. 

   The first time I ever ate Baked Potato Soup was a little over a year ago. Something about me and my family is that we like any kind of potatoes. Mashed potatoes, scalloped potatoes, french fries and everything in between. Finding this recipe and making it for the first time made me and my family realize how good it was. We always make it whenever it is chilly or cool outside. 

   Most of the ingredients are simple and what you would find in or on a normal loaded baked potato, with the exception of chicken broth, heavy cream and maybe flour.  Both the chicken broth and the heavy cream are what make the base of the soup and what makes it so creamy.

   And making this soup is easy! It’s made in a slow cooker (or CrockPot) so you can just pop it in and go about your day, only stopping once to add in the remainder of the recipe.


4 cups potato, peeled and chopped

¾ cup onion

4 cups chicken broth

½ tablespoon salt

½ tablespoon pepper

4 tablespoons butter

¼ cup flour

1 ½ cups heavy cream

¼ cup sour cream

shredded cheese, to taste

bacon, to taste

scallions, chopped and to taste


   The first step is to add the potatoes, chicken broth, onions, salt and pepper to the slow cooker. 

   Then, set the slow cooker to low for 6 hours or high for 4 hours. 

   While that’s cooking, in a saucepan on low to medium heat, combine the butter, flour, heavy cream, and sour cream with a whisk until it has thickened.

   Once the 4 or 6 hours have passed, add the thickened mix to the slow cooker and stir. Replace the lid and cook on low for another 30 minutes.

   Finally, top with shredded cheese, bacon, and scallions to mimic a loaded baked potato. Enjoy!