A warm, creamy, and comforting potato soup that practically cooks itself in your slow cooker. This easy crockpot potato soup is loaded with tender potatoes, crispy bacon, melted cheddar, and a touch of sour cream for the perfect cozy meal on a chilly day.
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Why You’ll Love This Easy Crockpot Potato Soup
If you’re craving comfort in a bowl, this easy crockpot potato soup delivers big flavor with minimal effort. It’s the kind of recipe that makes busy weeknights feel simple and relaxing. You toss everything in the crockpot, walk away, and come back to a creamy, savory soup that smells amazing.
The texture is rich and smooth without using heavy cream. The tender potatoes blend beautifully with melty cheese and buttery broth. It’s hearty enough for dinner yet gentle enough for kids to love every bite.
You can easily adjust the flavor by adding more bacon or cheese, or by blending it smoother. It’s also great for weekends when you just want a hands-off, soul-warming meal that feeds the whole family. Once you try it, this will quickly become your go-to slow cooker comfort soup.
Ingredients You’ll Need For Easy Crockpot Potato Soup
Main Ingredients
Potatoes form the base, giving the soup its creamy, hearty body. Chicken broth adds depth and richness to every spoonful. Bacon brings a smoky, salty punch that pairs perfectly with the mild potatoes. Onion and garlic add savory flavor that builds during slow cooking.
Butter and flour work together to thicken the soup naturally, creating that classic creamy texture. Milk gives smoothness, while cheddar cheese melts into silky ribbons of flavor. Sour cream ties everything together, adding tang and extra creaminess that balances the richness.
Seasonings and Garnishes
Salt and pepper season the soup simply but effectively. Green onions make a fresh and colorful topping. You can also sprinkle on extra shredded cheese or crispy bacon bits for texture.
If you want the best melt, always grate your cheese fresh. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Top with a swirl of sour cream or even hot sauce for extra zest.
Ingredient Substitutions and Variations
This soup is wonderfully flexible. You can swap bacon for diced ham, shredded chicken, or crumbled sausage. Each protein adds its own richness and changes the flavor slightly.
If you want more veggies, stir in corn, carrots, or peas before the final hour of cooking. They’ll add sweetness, color, and nutrition without changing the creamy texture.
For a lighter soup, replace whole milk with 2% milk. For extra richness, use half-and-half. To make it vegetarian, skip the bacon and use vegetable broth instead of chicken broth. The result will still be hearty and flavorful.
You can even blend part of the soup for a smoother consistency, leaving some chunks for texture. That flexibility makes this recipe perfect for any taste or dietary preference.
Step-by-Step: How to Make Potato Soup in the Crockpot
Prep and Combine
Start by peeling and cubing your potatoes. Place them in the crockpot with chicken broth, bacon, onion, garlic, salt, and pepper. Stir to mix everything evenly.
Slow Cook the Base
Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours. The potatoes should become fork-tender and slightly fall apart when stirred.
Mash and Thicken
Once tender, lightly mash the potatoes inside the crockpot. This helps create a thicker texture. Add butter and sprinkle in the flour, stirring until it’s fully combined.
Make It Creamy
Pour in the milk, then add shredded cheddar and sour cream. Stir well. Let it cook on low for another 30 to 60 minutes until the soup thickens and becomes creamy.
Serve and Enjoy
Ladle into bowls and top with chopped green onions, more bacon, and a sprinkle of cheese. It’s simple, warm, and absolutely satisfying. Try pairing it with crusty bread or crackers for a complete meal.
Tips for the Best Crockpot Potato Soup
Raw potatoes work best because they absorb flavor as they cook. Always cube them evenly so they soften at the same rate.
When adding milk or sour cream, make sure the soup isn’t boiling. Add dairy near the end and stir well to prevent curdling.
If the soup gets too thick, thin it with a little extra broth or milk. For a smoother version, use an immersion blender.
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing, since dairy can change texture after thawing. Reheat gently and stir often for the best results.
Serving Suggestions
This easy crockpot potato soup pairs beautifully with salad, breadsticks, or sandwiches. The creamy base makes it the perfect companion to crisp greens or a grilled cheese.
Try fun toppings like extra cheese, sour cream, chives, or even a drizzle of hot sauce. You can serve it in small bowls for gatherings or as a cozy family dinner on a cold night.
For more comforting soups, check out The ultimate creamy potato soup recipe or try Creamy sausage potato soup for comfort dinners.
Common Questions About Crockpot Potato Soup
How do you cook potato soup in the crockpot?
Place all base ingredients in the crockpot and cook until the potatoes are tender. Then stir in dairy and cheese to make it creamy.
What are some common mistakes to avoid when making potato soup?
Avoid overcooking dairy, using old potatoes, or skipping fresh cheese. These can affect flavor and texture.
What ingredients go in potato soup?
Potatoes, broth, onion, garlic, cheese, milk, sour cream, and bacon are the basics.
Can you put raw potatoes in the crockpot?
Yes! Raw potatoes are best. They absorb flavor and become perfectly tender as they cook.
Storage and Reheating Tips
Let the soup cool slightly before refrigerating. Store it in an airtight container for up to three days.
To reheat, warm it slowly on the stove or use a microwave on medium power, stirring occasionally. If it thickens too much, add a splash of milk or broth to bring back the creamy texture.
Avoid freezing, as dairy can separate after thawing. Always reheat only what you plan to eat for the best flavor.
Other Recipes You May Enjoy
- Leek and potato soup made creamy and simple
- Cajun potato soup with a spicy twist
- Chicken bacon rice soup that’s rich and hearty
- Zucchini soup that’s healthy and creamy
Conclusion
This easy crockpot potato soup is comfort food made simple. Each spoonful is creamy, cheesy, and loaded with tender potatoes and smoky bacon. It’s perfect for lazy weekends or busy nights when you want a warm meal waiting for you.
Feel free to try your favorite toppings or mix-ins. Once you make this cozy classic, it’ll become your family’s favorite too. For more ideas, check out my Pinterest at Ellie’s Microwave Recipes.
Easy Crockpot Potato Soup
Equipment
- CrockPot 6-quart slow cooker recommended
- Potato masher For preferred texture
Ingredients
- 2 lbs potatoes, peeled and cubed
- 2 cups chicken broth
- 8 oz cooked bacon, cut into bite-sized pieces
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.25 tsp ground black pepper
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 0.75 cup sour cream
- green onions, for serving
Instructions
- Place potatoes, chicken broth, bacon, onion, garlic, salt, and pepper in the crockpot. Cover and cook on high for 3–4 hours or on low for 5–6 hours, until potatoes are fork-tender.
- Lightly mash the potatoes to your preferred consistency. Stir in butter, flour, milk, cheese, and sour cream. Cook for another 30–60 minutes on low until soup thickens and becomes creamy.
- Serve hot topped with chopped green onions, extra cheese, and bacon bits.
