Crockpot Potato Soup
Crockpot Potato Soup is delicious, hearty, warm, dish that’s very easy to make and is full of flavor! This has all the ingredients that make a baked potato so appetizing, like bacon, cheese, green onions, and more. Make a big pot for the family to enjoy on a chilly Sunday!
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Crockpot Potato Soup has everything you love about a fully dressed baked potato. It’s also just as filling. This soup is hearty, with perfectly tender russet potatoes, however, you can use Yukon gold or yellow potatoes as well, it’ll work all the same.
This features the classic baked potato toppings, but you can add in some broccoli if you’re looking to add some substantial veggie power to it.
This Crockpot Potato Soup is perfect for a get together, a weeknight dinner, or a chilly autumn day. We love to make it on Sunday night, we have the time Sunday to make a big pot and then we can easily get a couple easy dinners out of it. With just having to rewarm it, it makes an easy, delicious leftover weeknight dinner.
Why You’ll Love This Recipe:
Hands-Off Cooking: The crockpot does most of the work, just a little prep up front.
Creamy and Comforting: Loaded with cheese, bacon, cream, and tender potatoes for a rich, hearty soup.
Family Favorite: A kid-friendly meal that’s perfect for cold nights or cozy weekends.
Easy to Customize: Adjust the toppings or mix-ins to fit your taste.
Great for Leftovers: Tastes even better the next day and reheats well.
Ingredients to Make Crockpot Potato Soup:
- butter. Forms the base of the roux and adds rich flavor. Unsalted is ideal so you can control the salt level.
- yellow onion. Adds savory depth; white onion or shallots can be substituted if needed.
- flour. Thickens the soup. For a gluten-free option, use a 1:1 gluten-free flour blend.
- chicken broth. Use low-sodium broth to better control seasoning. Vegetable broth works for a vegetarian version (skip bacon).
- potatoes. Russet or Yukon Gold potatoes work best. Russets break down more for a creamy texture, while Yukon Golds hold their shape better.
- thyme. Adds subtle warmth—use dried or double the amount if using fresh.
- bacon. Adds saltiness and smoky flavor. Use thick-cut or pre-cooked bacon for convenience.
- heavy cream & sour cream. Create a rich, creamy texture. For a lighter version, substitute with half-and-half or Greek yogurt.
- cheddar cheese. Use freshly shredded cheese for the smoothest melt. Pre-shredded may contain anti-caking agents that affect texture.
- green onions. Optional but recommended for freshness and color when serving.
How to Make Crockpot Potato Soup:
- In a medium sized saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 2-3 minutes.
- Add in the flour and coat the onion to make a roux. Pour in the chicken broth, whisking continually until it comes to a simmer. Remove from heat.
- Pour the chicken broth mixture into the crockpot, then add the potatoes, thyme, salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- When the potatoes are tender add the bacon, heavy cream, sour cream and cheddar cheese then cover and cook on high for an additional 20 minutes.
- When ready to serve, turn off the heat and sprinkle with green onions.
Recipe Notes & Tips:
- Don’t skip the roux: Starting with a butter-flour mixture prevents the soup from being watery and gives it a velvety texture.
- Dice potatoes evenly: This ensures they cook at the same rate and break down properly for a creamy consistency.
- Use freshly shredded cheese: It melts more smoothly than pre-shredded and avoids a grainy texture.
- Adjust thickness if needed: For a thinner soup, add a splash of broth or milk after cooking. For thicker, mash some of the potatoes directly in the crockpot.
- Wait to add dairy: Stir in cream, sour cream, and cheese at the end to avoid curdling.
- Taste before serving: Depending on your broth and bacon, you may not need additional salt.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
How to Store:
Refrigerator: Store cooled soup in an airtight container in the fridge for up to 4 days.
Reheating: Warm on the stovetop over medium-low heat, stirring frequently. You can also reheat in the microwave in 1-minute intervals, stirring between each.
Freezer: Not recommended. Soups with cream and potatoes tend to separate and become grainy once thawed. If you do freeze it, stir well after reheating and expect some texture changes.
FAQs:
Yes, but it will be thinner. You can blend a portion of the cooked potatoes to naturally thicken the soup instead.
Yes. Use vegetable broth instead of chicken broth and skip the bacon. Add sautéed mushrooms or smoked paprika for extra flavor.
Yes. Simmer the potatoes in the broth mixture over medium heat until tender (about 25–30 minutes), then stir in the remaining ingredients.
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Crockpot Potato Soup
Ingredients
- ¼ cup butter
- 1 cup yellow onion, diced
- ½ cup flour
- 4 cups chicken broth
- 6 cups potatoes, peeled and diced
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup bacon, cooked and diced
- 1 cup heavy cream
- ½ cup sour cream
- 1 ½ cups cheddar cheese, shredded
- ½ cup green onions, sliced
Instructions
- In a medium sized saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 2-3 minutes.
- Add in the flour and coat the onion to make a roux. Pour in the chicken broth, whisking continually until it comes to a simmer. Remove from heat.
- Pour the chicken broth mixture into the crockpot, then add the potatoes, thyme, salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- When the potatoes are tender add the bacon, heavy cream, sour cream and cheddar cheese then cover and cook on high for an additional 20 minutes.
- When ready to serve, turn off the heat and sprinkle with green onions.
Nutrition
Notes
-
- Don’t skip the roux: Starting with a butter-flour mixture prevents the soup from being watery and gives it a velvety texture.
- Dice potatoes evenly: This ensures they cook at the same rate and break down properly for a creamy consistency.
- Use freshly shredded cheese: It melts more smoothly than pre-shredded and avoids a grainy texture.
- Adjust thickness if needed: For a thinner soup, add a splash of broth or milk after cooking. For thicker, mash some of the potatoes directly in the crockpot.
- Wait to add dairy: Stir in cream, sour cream, and cheese at the end to avoid curdling.
- Taste before serving: Depending on your broth and bacon, you may not need additional salt.
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You know it’s really good when your husband and all 4 of your kids (11 and under) love it! They went back for thirds. My oldest son actually said, “ I wouldn’t change a thing mom!”
Seriously delicious! So creamy! Best potato soup I ever had.