Easy Crockpot Potato Soup Recipe

If you are looking for an easy potato soup recipe crockpot dinner, this creamy potato soup brings together tender potato chunks, bacon, cheddar, and a rich broth with very little hands-on work. The crockpot takes care of the long cooking step, so it is a practical choice for a busy weeknight or any time you want a comforting meal without a sink full of dishes.

The finished soup is thick and creamy, with soft potatoes throughout and plenty of ways to make each bowl your own. Lightly mash the potatoes for a chunky texture, or use an immersion blender if you prefer a smoother puree. Finish it with green onions and your favorite toppings for a soup that has the cozy appeal of loaded potatoes in a bowl.

Why You’ll Love This Easy Potato Soup

• No heavy cream is needed. Milk, cheese, and sour cream make the soup rich and creamy while keeping the ingredient list straightforward.
• The slow cooker does the work. Add the first group of ingredients to the crockpot, let the potatoes cook until tender, and finish the soup in the same pot. That means little to no cleanup.
• It works well for meal prep. Potato soup reheats well, so leftovers can make another meal easier.
• It is simple and kid-friendly. Cheesy potatoes and a creamy texture make this an approachable soup for children.
• Every bowl can be customized. Add the toppings you enjoy, from extra cheese and bacon bits to herbs, hot sauce, or oyster crackers.

Ingredients for Crockpot Potato Soup

The ingredient list is simple, and many of the items may already be in your kitchen. Prepare the potatoes, onion, garlic, and bacon before you begin so the crockpot can be loaded in one quick step.

• 2 lbs large potatoes, peeled and cubed into 1-inch cubes (4 potatoes): These become tender in the broth and provide the soup’s body.
• 2 cups chicken broth: The broth forms the base and adds flavor as the potatoes cook.
• 8 oz bacon, cooked and cut into bite-sized pieces: Bacon brings a savory flavor to the soup and can also be used as a topping.
• 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: Milk adds creaminess to the finished soup.
• 1 cup mild or sharp cheddar cheese, shredded: Either cheese works; choose mild or sharp according to the flavor you want.
• 3/4 cup sour cream: It adds extra creaminess and a light acidity that balances the rich soup.
• Green onions, to serve

How to Make Potato Soup in the Crockpot

1. Load the crockpot. Add the potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and black pepper to the crockpot. Stir the ingredients together so the seasonings and broth are distributed around the potatoes.
2. Cook until the potatoes are tender. Cover the crockpot and cook on high for 3 to 4 hours or on low for 5 to 6 hours. The potatoes are ready when they are piercable with a fork. They should be tender enough to mash without force.
3. Choose the texture. Lightly mash the potatoes right in the crockpot. Leave some pieces intact for a chunky soup, or mash more thoroughly for a thicker consistency. If you prefer a puree consistency, use an immersion blender instead.
4. Make the soup creamy. Add the unsalted butter, flour, whole milk, shredded cheddar cheese, and sour cream to the slow cooker. Mix and combine, then cook on low for 30 minutes to 1 hour. The finished consistency should be thick and creamy.
5. Finish and serve. Add green onions and your favorite toppings to each bowl. Serve the soup while hot.

Want this soup in less than 30 minutes?

Try an Instant Pot potato soup for a 30-minute meal your family can enjoy when you are busy.

Tips for Success

Grate the cheese from a block

For the best melting, shred a block of cheese yourself. Pre-shredded cheese has a film that helps keep the shreds separate, and that film can keep the cheese from incorporating as smoothly into the soup. Freshly grated mild or sharp cheddar blends more readily during the final cooking step.

Use the potatoes to control thickness

The amount you mash determines the soup’s consistency. Lightly mashing leaves soft potato chunks in the creamy broth. Mashing the potatoes more thoroughly results in a thicker soup, while an immersion blender gives you the option of a puree consistency.

Follow the doneness cue, not just the clock

The cooking times give you two slow-cooker options, but the key cue is that the potatoes must be piercable with a fork before you move on. Once the butter, flour, milk, cheese, and sour cream are added, keep the crockpot on low for 30 minutes to 1 hour and look for a thick, creamy consistency.

What to do if the soup is too thin

Allow the soup to reduce longer on low. A longer low-heat finish helps the soup reach a thicker consistency and creamier texture. You can also check that the potatoes were mashed to the thickness you prefer.

Substitutions and Variations

This soup is easy to adjust while keeping its cozy potato-and-cheese character.

• Add protein: Stir in leftover ham, shredded chicken, or Italian sausage to make the soup extra filling.
• Change the broth: Chicken broth can be replaced with beef broth or homemade bone broth.
• Add vegetables: Corn, bell pepper, carrots, or peas can make the soup more vegetable-filled.
• Choose a different milk: The recipe calls for whole milk. Use half-and-half for a richer soup or 2% milk for a lighter one.
• Pick your cheddar: Mild or sharp cheddar both work in the recipe. Freshly grate whichever one you choose so it melts well.
• Skip the sour cream if needed: You can omit it, although it contributes light acidity and extra creaminess. A light squeeze of lemon can take its place.

Toppings and Serving Suggestions

Green onions are the listed serving finish, but toppings are an easy way to tailor the soup to your table. Try shredded cheese, sour cream, hot sauce, cilantro, parsley, chives, thyme, oyster crackers, green onions, or bacon bits. The toppings add different flavors and textures to the smooth, creamy base.

For a complete meal, pair a bowl with a light chopped salad, homebaked breadsticks, or a classic club sandwich. The soup also works on its own when you want the focus to stay on its cheesy potatoes and bacon.

Storage, Reheating, and Freezing

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm the soup on the stove over low heat until hot.
• Freezing: Freezing this soup is not recommended.

Frequently Asked Questions

What potatoes are best for crockpot potato soup?

Russet potatoes or Yukon gold potatoes work for this soup. Whichever you use, peel and cut the potatoes into 1-inch cubes as directed, then cook them until they are piercable with a fork.

Can I leave out the sour cream?

Yes, you can omit the sour cream. It adds a light acidity that balances the rich soup and also makes it extra creamy, so a light squeeze of lemon can take its place when the sour cream is left out.

Why is my soup not thickening?

Let the soup reduce longer on low during the final step. The soup should cook for 30 minutes to 1 hour after the butter, flour, milk, cheese, and sour cream are added. Mashing the potatoes more thoroughly also creates a thicker consistency.

Do I need to cook the potatoes before adding them?

No. The potatoes cook in the crockpot along with the broth, bacon, onion, garlic, salt, and pepper. They absorb the flavorful broth as they become tender, so there is no separate pre-cooking step.

Recipe Details and Nutrition

Prep time: 10 minutes
Cook time: 4 hours 20 minutes
Total time: 4 hours 30 minutes
Servings: 6 servings

Per serving, the nutrition information is 436 calories, including 333 calories from fat; 37g fat (57% DV), 18g saturated fat (113% DV), 3g polyunsaturated fat, 12g monounsaturated fat, 0.4g trans fat, 92mg cholesterol (31% DV), 1093mg sodium (48% DV), 288mg potassium (8% DV), 12g carbohydrates (4% DV), 0.3g fiber (1% DV), 6g sugar (7% DV), 14g protein (28% DV), 749IU vitamin A (15% DV), 1mg vitamin C (1% DV), 275mg calcium (28% DV), and 1mg iron (6% DV).

The nutrition information per serving is an estimate and will vary based on cooking methods and brands of ingredients used. Percent Daily Values are based on a 2,000-calorie diet.