Crockpot Potato Soup is delicious, hearty, warm, dish that's very easy to make and is full of flavor! It's made with simple ingredients, making this an easy weeknight dinner that tastes like classic loaded potato soup.
A Quick Look at the Recipe
✅ Recipe Name: Crockpot Potato Soup
🕒 Ready In: ~6 hours
👪 Serves: 8
🍽 Calories: ~558 calories per serving
🥣 Main Ingredients: Potatoes, onion, celery, garlic, butter, broth, milk
📖 Dietary Info: Gluten-free, vegetarian option
👌 Difficulty: Very easy - just chop, dump, and let the crockpot handle the rest
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Crockpot Potato Soup has everything you love about a fully dressed baked potato. 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 making it on a Sunday evening when we have the time to cook a big pot served with a light Avocado Tomato Cucumber Salad or a warm batch of Einkorn Biscuits on the side.
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Why You'll Love This Crockpot Potato Soup:
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.
Key Ingredients:
- 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. Homemade chicken bone broth always gives the best flavor. Vegetable broth works for a vegetarian version.
- bacon. Adds saltiness and smoky flavor. Use thick-cut or pre-cooked bacon for convenience.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Make it Vegetarian: Swap the chicken broth for vegetable broth and use olive oil and dairy-free cream/sour cream.
- Use Different Potatoes: Russet potatoes make the creamiest soup, but Yukon gold potatoes also work and give the slow cooker potato soup a slightly richer, buttery flavor.
- Lighter Version: Use milk instead of heavy cream and skip the sour cream and use half the cheese, the flour roux will still give the soup body and creaminess.
- Add Protein: Stir in cooked shredded chicken, crumbled sausage, or extra bacon for a heartier crockpot potato soup.
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How to Make Crockpot Potato Soup:
- Step 1: In a medium sized saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 2-3 minutes.
- Step 2: Add in the flour and coat the onion to make a roux.
- Step 3: Pour in the chicken broth, whisking continually until it comes to a simmer.
- Step 4: Once thickened and smooth remove from heat.
- Step 5: 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.
- Step 6: 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. 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.
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.
Crockpot Potato Soup FAQs:
Crockpot potato soup gets its creamy texture from two things: a simple flour-and-butter roux whisked into the broth at the start, and potatoes that naturally soften and release starch as they slow cook. Because the roux thickens the liquid and the potatoes break down on their own, this slow cooker potato soup becomes rich and creamy with absolutely no blending required.
Russet potatoes are the best choice for slow cooker potato soup because they soften easily and release more starch, which helps the soup thicken naturally. Yukon gold potatoes also work well and give crockpot potato soup a slightly buttery flavor, but russets produce the creamiest, most classic texture.
Crockpot potato soup can be frozen, but dairy-based soups may separate after freezing. For the best results, freeze the soup without the heavy cream, sour cream, and cheese, then stir those ingredients in after reheating. This keeps the texture of your homemade crockpot potato soup smooth and creamy.
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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 dried 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.
Caitlin says
This is the BEST potato soup…everyone loved it! Rave reviews!!
Kae says
best potato soup I've had!
Naomi says
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!”
Jen says
Seriously delicious! So creamy! Best potato soup I ever had.