There’s something deeply satisfying about coming home to a house that smells like butter and simmering potatoes. Crockpot potato soup delivers that kind of comfortcreamy, hearty, and ridiculously easy to pull together on a weekday morning before work.
I started testing slow cooker soups back in 2015 when I was juggling early mornings at a test kitchen and wanted dinner ready by six. The trick I learned? Don’t overcook the potatoesthey turn to mush. Set it on low, give them just enough time to soften but hold their shape, and you’ll get that perfect spoonful every time.
This Crockpot Potato Soup is the perfect easy crockpot soup recipe that brings homemade potato soup to a whole new level. Rich and creamy, this comforting soup recipe features cheesy potatoes and savory bacon, all slow-cooked to perfection. Ideal as a slow cooker potato soup for hassle-free meals that warm the soul.
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
Method
Place the peeled and chopped potatoes, chicken broth, cooked bacon bits, chopped onion, minced garlic, salt, and pepper into your crockpot.
Set the crockpot to cook on high heat and let it simmer for approximately 3 to 4 hours, or choose low heat and cook for 5 to 6 hours until the potatoes are easily pierced with a fork. Gently mash the potatoes inside the pot to give the soup a creamy texture.
Stir in the butter, sprinkle the flour over the mixture, then pour in the milk followed by the shredded cheese and sour cream. Combine everything thoroughly and allow the soup to cook on low for an additional 30 minutes up to an hour until it becomes thick and smooth.
Before serving, sprinkle fresh green onions on top along with any of your favorite toppings.
Ladle the soup into bowls and enjoy this deliciously creamy, comforting meal with friends and family!
Notes
For best results, grate your cheese fresh to help it melt smoothly into the soup. Elevate your soup experience by adding extra toppings like crispy bacon pieces, chopped chives, dollops of sour cream, additional shredded cheese, or a dash of hot sauce. Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
Why You’ll Love This Recipe
This soup does all the heavy lifting while you’re at work or running errands. You’ll toss everything into the crockpot in the morning, and by dinnertime, you’ve got a creamy, cheesy bowl of comfort waiting for you.
Minimal prep: Just cube the potatoes, chop the onion, and you’re done in ten minutes.
Hearty and filling: The combination of potatoes, bacon, and cheddar makes this a meal on its own.
Crowd-pleaser: Kids and adults alike love the creamy texture and familiar flavors.
Perfect for busy weeknights: Set it in the morning, come home to dinner ready.
Key Ingredients You’ll Need
Every ingredient here plays a role in building that rich, velvety texture. The potatoes soften into creamy bites, the bacon adds smokiness, and the cheddar and sour cream bring everything together.
Potatoes: Use russets or Yukon Goldsthey break down just enough to thicken the soup naturally.
Bacon: Cook it ahead and chop into bite-sized pieces. It infuses the broth with deep, savory flavor.
Cheddar cheese: Freshly shredded melts smoother than pre-shredded. Sharp cheddar adds more punch.
Sour cream: Stir it in at the end for tangy richness without curdling.
How to Make Crockpot Potato Soup
The beauty of this recipe is that it’s almost hands-off. You’ll start by layering the potatoes, broth, bacon, onion, garlic, salt, and pepper in the crockpot. Set it on high for 3–4 hours or low for 5–6 hours until the potatoes are fork-tender.
Once the potatoes are soft, lightly mash themjust enough to break up some chunks and thicken the base. Then stir in the butter, flour, milk, cheese, and sour cream. Let it cook on low for another 30 minutes to an hour until the soup is thick and creamy.
Pro Tip: Don’t skip the mashing step. It creates that signature creamy texture without needing a blender.
Timing and Cook Options
Setting
Time
Best For
High
3–4 hours
When you’re home and want dinner sooner
Low
5–6 hours
Set it in the morning, come home to dinner
Final thickening
30 min–1 hour on low
After adding dairy and flour
Topping Ideas and Serving Suggestions
Toppings are where this soup really shines. Set out a topping bar and let everyone customize their bowl. Here are my favorites:
Extra bacon bits
Shredded cheddar or Monterey Jack
Chopped green onions or chives
A dollop of sour cream
Hot sauce for a kick
Serve it with crusty bread or a simple side salad. It’s filling enough to stand alone, but the bread is perfect for soaking up every last drop.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to three days. The soup thickens as it sits, so you may need to add a splash of milk or broth when reheating.
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid high heatit can cause the dairy to separate. You can also microwave individual portions in 30-second intervals, stirring between each round.
Note: This soup doesn’t freeze well due to the dairy content. The texture can become grainy after thawing.
Simple Swaps and Substitutions
Ingredient
Swap
Whole milk
Half-and-half for extra creaminess, or 2% milk to lighten it up
Cheddar cheese
Monterey Jack, Colby, or Gruyère for a different flavor
Sour cream
Greek yogurt (stir in off heat to prevent curdling)
Bacon
Turkey bacon or skip it entirely for a vegetarian version
Chicken broth
Vegetable broth for a meat-free base
Troubleshooting Common Issues
If your soup turns out too thin, mix a tablespoon of flour with a little cold milk to make a slurry, then stir it in and cook for another 15 minutes. If it’s too thick, just add more milk or broth until you reach your desired consistency.
Grainy texture? That usually means the heat was too high after adding the cheese. Always stir dairy in on low heat and give it time to melt slowly. Freshly shredded cheese melts smoother than pre-shredded, which often contains anti-caking agents.
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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 thick, creamy texture. Yukon Gold potatoes also work well if you prefer chunks that hold their shape better. Avoid waxy potatoes like red potatoes as they don’t break down enough for a creamy consistency.
How long does this soup take to cook in the slow cooker?
Cook on low heat for 6-8 hours or high heat for 3-4 hours until potatoes are fork-tender. The longer cooking time on low heat helps develop richer flavors. Add dairy ingredients like cream or cheese during the last 30 minutes to prevent curdling.
Can I make this dish ahead of time?
Yes, this meal keeps well in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much during storage.
Why is my soup too thin and how can I thicken it?
Mash about half the cooked potatoes directly in the crockpot with a potato masher for natural thickening. Alternatively, mix 2 tablespoons of cornstarch with cold milk and stir into the soup during the last 15 minutes. This creates the perfect creamy consistency.
What toppings go well with this comfort food?
Classic toppings include crispy bacon bits, sharp cheddar cheese, chopped green onions, and a dollop of sour cream. Crusty bread or oyster crackers make excellent sides. For extra flavor, try adding chives or a sprinkle of paprika before serving.
You’ll love how this crockpot potato soup turns outcreamy, rich, and comforting without needing constant attention. The potatoes soften beautifully, the bacon adds a smoky punch, and everything melds into a bowl you’ll want to make again. It’s the kind of dinner that feels like a warm hug after a long day.
Try stirring in a handful of fresh spinach during the last thirty minutes for color and extra nutrition. If you want more texture, leave half the potatoes chunky instead of mashing them all. Leftovers taste even better the next dayjust thin with a splash of milk when reheating. A trick I learned from my grandmother’s kitchen: always taste and adjust the salt after adding cheese, since it brings its own saltiness.
I’d love to hear how yours turns outtag me if you share a photo or tell me what toppings your family piled on. Did someone at your table ask for seconds? That’s always the best compliment. Save this recipe for a chilly evening when you need something easy and soul-warming, or share it with a friend who could use a little comfort in a bowl.
