There’s something about a soup that cooks itself while you go about your day. Crockpot Potato Soup is creamy, hearty, and the kind of dinner that makes everyone ask for secondsno hovering over the stove required.
I learned this from my mother on a rainy November afternoon in 1978, when she tossed cubed potatoes into her avocado-green slow cooker and said, “Let time do the work, Julia.” The trick is adding the cream at the very end so it stays silky, not broken. After decades of making this for my own family, I can tell youit never gets old.
PrintCrockpot Potato Soup Recipe Easy Comforting and Delicious
This Crockpot Potato Soup is creamy, comforting, and packed with cheesy potatoes and bacon. It’s a perfect easy dinner recipe for busy weeknights that requires minimal effort and delivers delicious results every time.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 2 lbs large potatoes peeled and cubed into 1-inch cubes 4 potatoes
- 2 cups chicken broth
- 8 oz bacon bite-sized pieces cooked
- 1/2 medium onion finely chopped
- 2 garlic cloves minced
- 1 tsp salt or to taste
- ¼ 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
- 3/4 cup sour cream
- green onions to serve
Instructions
- Place the potatoes, chicken broth, cooked bacon, onion, garlic, salt, and pepper into your crockpot.
- Cook the mixture on high for 3 to 4 hours or on low for 5 to 6 hours until the potatoes are soft enough to pierce with a fork, then lightly mash them.
- Stir in the butter, flour, milk, shredded cheese, and sour cream, combining everything well, then continue cooking on low for another 30 minutes to an hour until the soup becomes thick and creamy.
- Add green onions and any other toppings you like before serving.
Notes
- Freshly grate the cheese for better melting
- Toppings elevate this soup greatly
- try bacon bits, chives, sour cream, extra cheese, or hot sauce
- Store leftovers in the fridge for up to 3 days
Nutrition
- Calories: 436kcal
- Fat: 37g
- Carbohydrates: 12g
- Protein: 14g
Why This Soup Belongs in Your Weekly Rotation
This crockpot potato soup is the kind of meal that wraps you up like a warm blanket on a busy Tuesday. You’ll toss everything into the slow cooker in the morning, and by dinner, the house smells like comfort itselfno babysitting required.
What makes it special is the creamy, chunky texture you get from lightly mashing some of the potatoes while leaving others whole. The bacon adds smoky richness, and finishing with cheddar and sour cream keeps it silky without any fuss. It’s forgiving, flexible, and tastes like you spent all day in the kitcheneven though you didn’t.
The Ingredients That Make It Work
You only need a handful of simple ingredients, most of which you probably already have. Cubed potatoes cook down until they’re tender and mashable, while chicken broth keeps everything savory and rich. Bacon brings that crispy, smoky bite, and onion and garlic add depth without taking over.
The magic happens at the end: butter and flour thicken the base, whole milk adds creaminess, and cheddar cheese melts right in. A dollop of sour cream at the finish gives it that tangy, velvety touch. Green onions on top? That’s the final flourish that makes every bowl feel special.
Pro Tip: Freshly shred your own cheeseit melts so much better than the pre-shredded stuff.
How to Make It
Start by adding your cubed potatoes, chicken broth, cooked bacon, onion, garlic, salt, and pepper to the crockpot. Cover and let it cook on high for 3–4 hours or low for 5–6 hours, until the potatoes are fork-tender. Then, lightly mash some of the potatoes right in the potthis is what gives the soup that cozy, chunky-creamy texture.
Once the potatoes are soft, stir in the butter, flour, milk, shredded cheese, and sour cream. Let everything cook together on low for another 30 minutes to an hour, stirring occasionally. The soup will thicken up beautifully and turn rich and creamy. Finish with a sprinkle of green onions and your favorite toppings.
| Cook Time | Temperature | What Happens |
|---|---|---|
| 3–4 hours | High | Potatoes become tender and mashable |
| 5–6 hours | Low | Slower cook, same tender result |
| 30–60 minutes | Low | Final thickening with dairy and cheese |
Swaps and Tweaks
If you want to switch things up, this recipe is wonderfully flexible. Swap the whole milk for half-and-half if you want it extra rich, or use a lighter milk if that’s what you have on hand. You can also try different cheesessharp cheddar gives more bite, while mild keeps it mellow and kid-friendly.
Vegetarians can skip the bacon and use vegetable broth instead of chicken broth for a meat-free version that’s still deeply satisfying. And if you love a little heat, stir in a pinch of cayenne or top each bowl with a dash of hot sauce.
| Ingredient | Easy Swap |
|---|---|
| Whole milk | Half-and-half or 2% milk |
| Cheddar cheese | Monterey Jack, Gruyère, or Colby |
| Bacon | Omit for vegetarian; use veggie broth |
| Sour cream | Greek yogurt or cream cheese |
Serving and Storing
Ladle the soup into big bowls and let everyone top their own with extra bacon bits, shredded cheese, a dollop of sour cream, or a sprinkle of chives. Serve it alongside crusty bread or a simple green salad for a complete, cozy meal.
Leftovers keep beautifully in the fridge for up to 3 days in an airtight container. Just reheat gently on the stovetop or in the microwave, adding a splash of milk if it thickens up too much. The flavors actually deepen overnight, so day-two bowls are just as goodif not better.
Troubleshooting Tips
If your soup turns out thinner than you’d like, let it simmer uncovered on low for an extra 15–20 minutes to thicken up. You can also mash a few more potatoes to give it more body. On the flip side, if it gets too thick, just whisk in a little extra milk or broth until it reaches your perfect consistency.
Note: Always add the dairy at the end and keep the heat lowhigh heat can cause the milk and sour cream to curdle. Stirring gently and letting it warm through slowly keeps everything smooth and creamy.
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FAQs ( Crockpot Potato Soup )
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they break down nicely and create a naturally creamy texture. Yukon Gold also works well and holds its shape better if you prefer chunkier pieces. Avoid waxy potatoes like red or fingerlings as they don’t break down properly.
How long should I cook this soup in the slow cooker?
Cook on low for 6-8 hours or high for 3-4 hours until potatoes are fork-tender. The longer cooking time on low heat develops better flavor and prevents the dairy from curdling. Add any cream or milk during the last 30 minutes of cooking.
Can I make this dish ahead of time?
Yes, you can prep ingredients the night before and refrigerate. The finished soup keeps well for 3-4 days in the fridge. When reheating, add a splash of broth or milk to restore the creamy consistency as it may thicken when stored.
Why is my soup too thin or too thick?
If too thin, mash some potatoes against the side of the pot or mix in a cornstarch slurry. For thick soup, gradually stir in warm broth or milk until you reach desired consistency. The soup naturally thickens as it cools and the potatoes break down.
What toppings pair well with this comfort food?
Classic toppings include crispy bacon bits, shredded cheddar cheese, chopped green onions, and a dollop of sour cream. Crusty bread or oyster crackers make excellent sides. Fresh chives and a sprinkle of paprika add nice color and flavor.
You’ve made a crockpot potato soup that’s creamy, satisfying, and ready in just a few hours of gentle simmering. The potatoes turn tender, the bacon adds that smoky bite, and the whole pot comes together into something truly comforting. It smells like home the moment you walk through the door.
If you’d like to dress it up a little, try topping each bowl with crispy fried onions or a handful of fresh chives from the garden. Leftovers reheat beautifullyjust add a splash of milk to bring back that silky texture. I learned long ago that the best soups taste even better the next day, once all those flavors have had time to settle in and get to know each other.
I hope this recipe becomes one of your family’s favorites, just as it has been in mine. Did you grow up with a soup like this on cold evenings? I’d love to hear your storiesshare a photo or leave a comment below. Save this one for the people you love, and may your kitchen always feel this warm.
