Over the weekend I took a browse through some of my old recipe archives. I like to do that from time to time, as it brings me ideas of recipes that I can either add to the meal plan or bring back to life.

When I came across my recipe for Slow Cooker Baked Potato Soup, I knew I just had to make it. This soup is chuck full of carbs. The ultimate dish for this pregnant lady who only seems to find comfort in carb-loaded meals.

My hope by reviving the recipe and making some minor updates was to transform this soup into something that not only my husband and I would enjoy, but also my children. My efforts turned out to be a right success!


Slow Cooker Baked Potato Soup


  • 5lbs white or russet potatoes (peeled and diced)
  • 2 (900 ml) containers low sodium chicken broth
  • 1 (250g) container cream cheese
  • 1 tbsp dried onion flakes
  • 0.5 tbsp minced garlic
  • 1 tsp Club House Garlic Plus
  • 1 tsp seasoning salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • Green onion, bacon bits and shredded cheddar cheese (for garnish)


  1. Place potatoes, chicken broth and spices all in the slow cooker.
  2. Cook on low 8 hours.
  3. During last 30 minutes of cook time, puree potatoes with a hand blender.
  4. Add cream cheese to soup and return lid to slow cooker for 30 more minutes.
  5. Give a good stir before serving to ensure the cream cheese has blended in with the soup.
  6. Serve, and garnish soup with green onion, bacon bits and/or shredded cheddar cheese.


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