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Slow Cooker Smashed Potato Soup * *

Slow Cooker Smashed Potato Soup

  • Cooking Time:

    8 — 10 hours on Low or 4 — 5 hours on High
  • Servings:



3 lb. Klondike pota­toes, cubed
1 Yel­low Onion, diced
2 Green Chills, peeled, deseed­ed and chopped
1 tsp. MInced Gar­lic
Salt & Pep­per to taste
32 oz. Chick­en Broth
1/2 c. Sour Cream
4 oz. Frozen Broc­coli
12 oz. Sharp Ched­dar Cheese, shred­ded
4 Green Onions, sliced
12 Pieces Cooked Bacon, Crum­bled

So many great pota­to soups, and Slow Cook­er Smashed Pota­to Soup is def­i­nite­ly one more to add to your great soups reper­toire! YUM!

  1. Place diced pota­toes, yel­low onion, chiles, gar­lic, salt & pep­per and chick­en broth in a 6-Quart slow cook­er. (Note: I like Klondike pota­toes because you don’t have to peel them.  If you use a dif­fer­ent type, then peel pri­or to cook­ing.)
  2. Cov­er & Cook on Low for 6–8 hours.
  3. Care­ful­ly use a hand blender and slight­ly whip soup to break up pota­toes into small­er pieces. (can do in batch­es if eas­i­er)
  4. Add sour cream, cheese and broc­coli.
  5. Cov­er & Cook for an addi­tion­al 30 min­utes on Low.
  6. Top with bacon, green onions and cheese when serv­ing.

NOTE: Easy to make this a veg­e­tar­i­an recipe by using veg­etable broth instead of chick­en broth and not adding the bacon!

Hap­py Crock­ing!

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Slow Cooker Smashed Potato Soup

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Kim HoneycuttHeidiCrock Pot GirlKarenJasmine Recent comment authors
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Do you know if this recipe freezes well? It sounds very tasty but I know I won’t be able to eat it all right away.


This is fab­u­lous. We made it this after­noon and I admit when I mashed up the pota­toes I was real­ly con­cerned that it had too much water but once I smashed the pota­toes and added the broc­coli, cheese and milk (we sub­sti­tut­ed milk for cream), it thick­ened up quite a bit and was fab­u­lous!


I made this soup last night and is very tasty. Of course it didn’t look as good as this pic­ture but was still real­ly good.

Kim Honeycutt
Kim Honeycutt

Sounds great! One to add to my list of soups to try! Pin­ning it!!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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