Crockpot Potato Soup is a comforting, creamy dish that’s perfect for chilly days. It’s packed with tender potatoes, bits of crispy bacon, and a smooth, cheesy broth that warms you up from the inside out. The slow cooker does all the work, letting the flavors blend beautifully while you go about your day.
I love making this soup when I want something easy but satisfying. One of my favorite things is how the potatoes get so soft and soak up all the tasty flavors from the bacon and cheese. Plus, it’s so flexible—you can add your favorite toppings like green onions, extra cheese, or a dollop of sour cream to make it feel extra special.
My favorite way to enjoy this soup is with a big slice of crusty bread for dipping. It’s the kind of meal that feels like a warm hug in a bowl, and it always reminds me of cozy nights at home. If you haven’t tried making potato soup in the crockpot before, this recipe will quickly become one you turn to again and again.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russets work best for a creamy texture. Yukon Gold is naturally buttery, while Russets break down more for a thicker soup.
Cheddar Cheese: Sharp cheddar adds great flavor, but you can use mild or even smoked cheese for a twist. For dairy-free, try a plant-based cheese.
Bacon: Adds smoky crunch. For a vegetarian version, skip bacon or use smoked paprika to keep that flavor.
Sour Cream: Gives creaminess and tang. Plain Greek yogurt works well too for a lighter option.
Milk or Half-and-Half: Half-and-half makes the soup richer, but milk (whole or 2%) is fine. For dairy-free, try oat or almond milk, but texture may be thinner.
How Do You Get the Perfect Creamy Texture in Crockpot Potato Soup?
The smooth, creamy texture comes from a few key steps you’ll want to follow:
- Cook the potatoes until very tender, so they mash easily.
- Use a potato masher to mash some potatoes in the crockpot. This thickens the soup while keeping some chunks for bite.
- Make a roux with butter and flour to thicken the soup. Adding this mixture near the end helps achieve that velvety feel.
- Stir in cheese and sour cream gently to avoid curdling and maintain creaminess.
Taking your time with these steps ensures a rich, smooth soup that’s not too runny or lumpy. I find that slowly adding the roux and stirring constantly make a huge difference!
Equipment You’ll Need
- Slow cooker (crockpot) – I love it because it cooks the soup evenly without needing supervision.
- Large mixing spoon or ladle – perfect for stirring and serving the soup easily.
- Small saucepan – used to make the roux, which thickens the soup to velvety perfection.
- Potato masher or fork – handy for mashing some potatoes directly in the crockpot for extra creaminess.
- Measuring cups and spoons – helps add ingredients accurately for the best results.
Flavor Variations & Add-Ins
- Use cooked ham or cooked chicken instead of bacon for a different protein twist.
- Add sautéed mushrooms or garlic for more depth of flavor and richness.
- Mix in chopped green onions or chives before serving for a fresh, mild onion flavor.
- Swap out cheddar for pepper jack or mozzarella if you want a different cheesy taste.
Crockpot Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (about 3-4 medium potatoes)
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- ½ cup sour cream
- 8 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 ½ cups milk or half-and-half
- 3 tablespoons butter
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, and then 6 to 8 hours cooking on low in the crockpot (or 4 to 5 hours on high). Add another 15-30 minutes toward the end to finish thickening the soup and melting in cheese and sour cream. The slow cooker does most of the work, making it easy and hands-off!
Step-by-Step Instructions:
1. Add Potatoes, Onion, and Garlic to the Crockpot
Start by placing the peeled and diced potatoes, finely chopped onion, and minced garlic into your crockpot. These ingredients will simmer slowly to build a comforting base.
2. Pour in Chicken Broth and Cook
Pour the chicken broth over the vegetables, ensuring everything is well covered. Give it a gentle stir, then cover the crockpot. Cook on low for 6-8 hours, or on high for 4-5 hours, until the potatoes are tender and easy to mash.
3. Mash Some Potatoes to Thicken
Once the potatoes are soft, use a potato masher or fork to mash some right in the crockpot. Leave some chunks unmashed to keep a nice texture for the soup.
4. Make a Roux to Thicken the Soup
While the soup finishes cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux — this will thicken the soup and add richness.
5. Add Milk or Half-and-Half
Slowly whisk in the milk or half-and-half, stirring constantly until the mixture is smooth and thickened. Then, pour this into the crockpot and stir well to combine.
6. Stir in Cheese, Sour Cream, and Bacon
Mix the shredded cheddar cheese, sour cream, and crumbled bacon into the soup (reserve some bacon for topping). Stir gently until everything is melted and creamy. Season with salt and black pepper to taste.
7. Final Cook and Serve
Let the soup cook on low for another 15-30 minutes until it’s hot and creamy throughout. Serve your delicious potato soup in bowls, garnished with extra cheese, crispy bacon, and fresh parsley or chives for a pretty, tasty finish.
Can I Use Frozen Potatoes for This Soup?
Yes! Frozen diced potatoes can be used to save prep time. Just add them straight to the crockpot without thawing, but reduce the cooking time slightly—check for tenderness after about 4-5 hours on low.
How Can I Make This Soup Dairy-Free?
Substitute the milk or half-and-half with unsweetened almond or oat milk, and swap the cheddar cheese and sour cream for dairy-free alternatives. Keep in mind the texture might be a bit thinner.
Can I Prepare the Soup Ahead of Time?
Absolutely! Make the soup up to the step where you add cheese and sour cream, then refrigerate for up to 2 days. When ready to serve, reheat gently and stir in those last ingredients just before serving.
How Should I Store Leftover Potato Soup?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to keep it smooth.
