Easy Crockpot Potato Soup Recipe
There’s nothing quite like the cozy feeling of a creamy potato soup, and when you make it in a crock pot? Game changer! This easy crockpot potato soup recipe is about as simple as it gets, but the flavor? Absolutely dreamy.
This potato soup is cheesy, loaded with tender potato chunks, and a broth that’s smooth and rich. The best part? You get to top it with whatever you love most, so it feels tailor-made just for you. Honestly, it’s like eating twice-baked potatoes — only better and cozier in a bowl!
Why You’ll Love This Soup Recipe
- Lighter but still rich. This soup skips the heavy cream but stays creamy and satisfying, a bit like split pea soup in feel.
- Super easy. Just dump everything in the slow cooker and let it do the work. Plus, cleanup is a breeze!
- Perfect for meal prep. Potato soup warms up beautifully, making it a great option to fix ahead.
- Kid-approved. The cheesy flavor and smooth texture make this a hit with kiddos.
- Made your way. Load it with your favorite toppings, from bacon to green onions, for a custom bowl every time.
Ingredients for Crockpot Potato Soup
These ingredients are pantry staples for many, which means whipping up this soup couldn’t be easier!
- Potatoes – Choose large potatoes, peeled and cubed for the best texture.
- Chicken broth – This is the flavorful base that brings everything together.
- Bacon – Cooked and chopped into bite-sized pieces to add that irresistible savory crunch.
- Milk – It gives the soup that smooth, creamy feel.
- Cheese – Sharp cheddar works wonders here, adding richness and a pop of color.
- Sour cream – This adds just the right touch of tang and makes the soup extra creamy.
Don’t forget to peek at the recipe card below for exact measurements and details!
Expert Tip for Cheese!
Always shred your cheese fresh from a block for the creamiest melt. Those pre-shredded bags? They have a coating that keeps the cheese from melting as smoothly, and you want it silky in your soup!
Substitutions and Variations:
Feeling adventurous? Here are some ways to swap and add to make this soup your own:
- Add protein: Add leftover ham, shredded chicken, or even Italian sausage for a heartier soup — think classic zuppa toscana vibes.
- Broth swap: If chicken broth isn’t your thing, beef broth or homemade bone broth work great too.
- Veggie additions: Mix in some corn, bell peppers, carrots, or peas for a veggie boost.
- Milk options:Use whole milk as called for, or switch to half and half if you want it extra rich. For a lighter version, skim or 2% milk work fine.
How to Make Potato Soup in the Crockpot
1 – Toss the potatoes, chicken broth, cooked bacon, finely chopped onion, minced garlic, salt, and pepper right into your crockpot. Give it a good stir, then cover and cook on high for 3 to 4 hours, or low for 5 to 6 hours.
2 – When the potatoes are tender enough to easily pierce with a fork, lightly mash them right in the pot to your preferred texture. If you want a super smooth soup, an immersion blender will give it that silky puree consistency.
3 – Stir in the butter, flour, milk, shredded cheese, and sour cream. Mix until everything is combined well. Let the soup keep cooking on low for up to an hour, or until it reaches a thick, creamy perfection.
4 – Load up your bowl with all your go-to toppings, serve it up, and dive in. You’re going to love this, friends!
Expert Level Soup Consistency:
Find your perfect thickness – The texture of the soup depends on how much you mash the potatoes. Mash thoroughly for a thicker, cozy soup or leave some chunks for a little more bite.
Toppings:
Elevate this already amazing potato soup by piling on your favorite toppings. Here are some popular picks:
- Shredded cheddar cheese
- A dollop of sour cream
- A splash of hot sauce for some zing
- Fresh cilantro leaves
- Chopped parsley
- Snipped chives
- A sprinkle of fresh thyme
- Crunchy oyster crackers
- Sliced green onions
- Bacon bits for that perfect salty crunch
Serving Suggestions
- Soup and salad: A crisp chopped salad pairs beautifully with this creamy potato soup to balance out the meal.
- With bread: Serve alongside warm, home-baked breadsticks for a filling and comforting dinner.
- Soup and sandwich: Nothing beats a classic club sandwich when enjoying a bowl of hearty potato soup.
Recipe FAQs
What potatoes are best?
Russet or Yukon gold potatoes both work fantastic for this soup. They cook down nicely and bring great texture.
Can I skip out on sour cream?
You sure can omit the sour cream, but I think it adds a subtle tang that brightens the rich flavors. If you leave it out, a squeeze of fresh lemon juice works well as a substitute.
Why is my soup not thickening?
If your soup feels thin, just let it cook longer on low heat so it can reduce and thicken up. Patience is key for that perfect creamy texture.
Do I need to cook my potatoes before adding them to the soup?
No need! The potatoes cook right in the crockpot with everything else, soaking up all those delicious flavors as they soften.
Store & Reheat
- Storage. Keep your leftovers chilled in an airtight container in the fridge for up to 3 days. It’ll still taste just as good!
- Reheat. Warm it gently on the stove over low heat; stir occasionally to avoid sticking.
- Freeze. Freezing isn’t the best for this soup as the creamy texture can change after thawing, so I recommend enjoying it fresh or within a few days.
If you made this Crockpot Potato Soup recipe or any other from my site, I’d love if you could leave a star rating and share your experience down in the comments. It means the world to me!
Crockpot Potato Soup
PrintA creamy and cheesy crockpot potato soup loaded with tender potato chunks and savory bacon, perfect for a comforting meal that the slow cooker prepares with minimal effort.
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs large potatoes, peeled and cubed into 1-inch cubes (about 4 potatoes)
- 2 cups chicken broth
- 8 oz cooked bacon, chopped into bite-sized pieces
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese, shredded (preferably freshly grated)
- 3/4 cup sour cream
- Green onions to serve (optional)
Instructions
- Add potatoes, chicken broth, cooked bacon, onion, garlic, salt, and black pepper into your crockpot. Stir to combine.
- Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until potatoes are easily pierced with a fork.
- Lightly mash the potatoes in the crockpot to your preferred texture. For a smoother soup, use an immersion blender to puree until silky.
- Mix in the butter, flour, milk, shredded cheese, and sour cream. Stir well until combined.
- Cook on low for an additional 30 minutes to 1 hour until the soup thickens and becomes creamy.
- Serve topped with fresh green onions and any other desired toppings such as extra cheese, bacon bits, sour cream, or hot sauce.
Notes
For the creamiest melt, always shred cheese fresh from a block instead of using pre-shredded cheese due to anti-caking coatings., Adjust potato mashing to control soup thickness — thorough mashing makes it thicker, leaving chunks adds texture., Use a variety of toppings like bacon bits, chives, sour cream, or hot sauce to customize your bowl., Store leftovers in an airtight container in the refrigerator for up to 3 days., Reheat gently on the stove over low heat, stirring occasionally to prevent sticking., Freezing is not recommended as the creamy texture may change after thawing.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 serving (1 bowl)
- Calories: 436 kcal
- Fat: 37 g
- Carbohydrates: 12 g
- Protein: 14 g
