Easy Crockpot Potato Soup Recipe

Instructions

1. Add the potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper to your crockpot. Give it a quick stir.
2. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. The soup is ready when the potatoes are tender and easily pierced with a fork. Then, lightly mash the potatoes to your preferred texture.
3. Next, stir in the butter, flour, milk, shredded cheese, and sour cream. Mix everything well and let it cook for another 30 minutes to an hour on low. Your soup should turn thick and creamy.
4. Finish by sprinkling green onions on top and add any other toppings you love.
5. Ladle into bowls and enjoy this warm, comforting crockpot potato soup with your family!

Notes

• Freshly grated cheese melts better and gives a creamier texture, so don’t skip this step if you can help it.
• Top your soup with extras like crispy bacon bits, chopped chives, a dollop of sour cream, extra shredded cheese, or even a few drops of hot sauce for a little kick.
• Store any leftover soup in an airtight container in the fridge for up to 3 days — it reheats beautifully!

Why You’ll Love It

• Lighter soup. This recipe skips heavy cream but still offers a rich, velvety texture comparable to a classic split pea soup.
• Super easy to make. Using the crockpot means you toss everything in, set the timer, and forget it—just like our Crockpot White Chicken Chili. Plus, cleanup is a breeze!
• Awesome for meal prep. This crockpot potato soup keeps well and reheats beautifully, making it perfect for planning ahead.
• Kid-friendly flavors. The cheesy and simple taste is always a hit with kids and picky eaters alike.
• Totally customizable. Add your personal touch with favorite toppings or mix-ins to make it just right for your family.

This crockpot potato soup quickly becomes a family favorite because it hits all the right notes: cozy, creamy, and super easy. Let me walk you through why it’s such a winner:

• Set-it-and-forget-it slow cooker magic. You’re only 10 minutes away from dinner prep, and the crockpot does the rest while you handle everything else.
• Comfort in every bite. The combination of cheddar, crispy bacon, and sour cream gives each spoonful that warm, homey feeling we all crave.
• Light yet luscious. Without any heavy cream, you still get that creamy, satisfying texture from the potatoes, milk, and sour cream working together.
• You choose your texture. Prefer chunky? Lightly mash the potatoes. Craving something smoother? An immersion blender turns this into dreamy creamy soup. Prefer the stovetop route? Try our Creamy Potato Soup.
• Delicious for the whole family. Mild and cheesy flavors that even the little ones love make dinner easier for everyone.
• Easy to make your own. Top with extra cheese, bacon bits, fresh herbs, or hot sauce—the options are endless and always tasty.
• Perfect for leftovers and meal prep. This recipe makes six hearty servings that keep great for days, saving you precious time during busy weeks.
• Uses ingredients you probably already have. Potatoes, broth, cheese, and a few pantry staples combine for an economical, satisfying meal.

When you add it all up, this crockpot potato soup is simple to make, hard to mess up, and guaranteed to be a comforting staple in your kitchen.

Ingredients and Pantry Staples

• 2 lbs large potatoes peeled and cut into 1-inch cubes (about 4 potatoes)
• 2 cups chicken broth
• 8 oz bacon, bite-sized pieces cooked until crisp
• 1/2 medium onion finely chopped
• 2 garlic cloves minced
• 1 tsp salt or to taste
• ¼ tsp black pepper freshly ground, or to taste
• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup cheddar cheese shredded, mild or sharp
• 3/4 cup sour cream
• green onions, for garnish

Slow Cooker Method

1. Peel potatoes and cut into 1-inch cubes.
2. Cook bacon until crisp, then chop into bite-sized pieces.
3. Finely chop the onion and mince the garlic.
4. Shred the cheddar cheese if using a block.
5. Add potatoes, chicken broth, cooked bacon, chopped onion, minced garlic, salt, and pepper to the crockpot and stir to combine.
6. Cover and cook on high 3–4 hours or on low 5–6 hours, until potatoes are tender and easily pierced with a fork.
7. Lightly mash the potatoes with a potato masher to your preferred texture, or blend with an immersion blender for a smoother soup.
8. Stir in butter, flour, milk, shredded cheese, and sour cream until well combined.

9. Cook on low an additional 30–60 minutes until the soup is thick and creamy.

   

10. Sprinkle chopped green onions and any other desired toppings on top.

Pro Tips for Best Results

For the creamiest melt, always shred your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents that can keep it from blending in perfectly.

Nail the right soup texture – how much you mash the potatoes affects how thick your crockpot potato soup becomes. Mash more thoroughly for a richer, thicker soup or leave it chunkier for more texture. Prefer a lighter, brothy slow cooker soup instead of thick and creamy? Try our Crock-Pot Chicken Noodle Soup.

Mix-Ins and Substitutions

Give this classic potato soup a little extra love with your favorite toppings. Some popular ideas include:

• Extra shredded cheese (cheddar, pepper jack, or any favorite)
• Sour cream for a dollop of tanginess (for dairy-free techniques to keep soups creamy, see Creamy Vegan Asparagus Soup (Dairy Free))
• Hot sauce to add some heat
• Fresh cilantro for brightness
• Chopped parsley for freshness
• Chives for a mild onion flavor
• Fresh thyme for an herbal note
• Oyster crackers or crispy air fryer cauliflower for crunch
• Green onions for color and bite
• Extra bacon bits for smoky crunch

Storing and Reheating Leftovers

• Storage. After cooling, keep leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
• Reheat. Warm gently on the stove over low heat, stirring occasionally until heated through. Planning ahead? Another cozy option that reheats well is our Slow Cooker Hearty Chicken Soup.
• Freeze. I don’t recommend freezing this soup because the potatoes can get grainy after thawing.

FAQ and Troubleshooting

What potatoes are best?

Russet potatoes or Yukon golds work great. Russets give fluffier texture while Yukon golds hold shape a bit better and add creaminess.

Can I skip out on sour cream?

You can leave it out, but sour cream adds a nice tang that balances this rich soup beautifully. If skipping, try adding a splash of lemon juice for brightness. If you’re avoiding dairy altogether, try our Creamy Vegan Asparagus Soup (Dairy Free).

Why is my soup not thickening?

If it feels too thin, let it cook longer on low with the lid off a little to help reduce and thicken. Also, make sure to mash the potatoes well to thicken naturally.

Do I need to cook my potatoes before adding them to the soup?

Nope! The potatoes cook right inside the crockpot with everything else, soaking up all those delicious flavors as they soften.