Baked Potato Soup

A flavorsome and hearty potato soup that is easy to prepare and lovely to eat

Submitted by Darren Comley

Baked Potato Soup

A flavorsome and hearty potato soup that is easy to prepare and lovely to eat
5 from 1 vote
Serving: 6
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes


  • 1 kg potatoes. diced.
  • 10 slices short cut bacon, diced
  • 1/2 stick chorizo, diced
  • 3 chillis, chopped roughly, seeds in
  • 4 cups chicken stock
  • 1 onion, diced
  • 3 teaspoons minced garlic
  • 4 tablespoons butter
  • 1/3 cup plain flour
  • 1 can evaporated milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and Pepper to taste
  • Optional toppings - chives, shredded cheese, spring onions, bacon, sliced chilli, parsley


  • Add diced potato, onion, garlic, bacon and chicken stock to the slow cooker. You can fry the bacon, onion and garlic first if you prefer.
  • Season with salt and pepper and cook on low for 6-8 hours til potatoes are fork tender.
  • In a saucepan, melt the butter, stir in the flour and gradually add the evaporated milk.
  • Stir this mixture to smooth then gently simmer until the mix is a creamy thickness.
  • Add the mix into the slow cooker and stir to combine.
  • Mash 3/4 of the potatoes, leaving the rest in dices.
  • Add the sour cream and cheese to the slow cooker and stir to combine
  • Test taste for seasoning
  • If soup is too thick at this point, add more chicken stock (start with one extra cup) and stir through
  • Cook another 30 minutes
  • Serve with optional toppings of your choice
  • I reconnected with an old high school friend Kellie (30 year reunion) and she provided me with this recipe, which I tweaked.
  • If you like your soup chunkier, only mash half the potatoes. Would be awesome for dipping half a french tick/roll covered in melted cheese.

1 thought on “Baked Potato Soup”

  1. 5 stars
    I wish I had bread rolls but toast worked just as well! Not a huge soup person, but boy is this good!
    The chorizo wasn’t mentioned anywhere in the recipe past the ingredients list, so I chopped it up and threw it in with the sour cream and cheese step.

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