An amazing and EASY Crockpot Potato Soup recipe! The soup is creamy and chunky and so flavorful! It’s that perfect bowl of creamy soup for any occasion.
This recipe is a slow cooker version of our popular classic Potato Soup!
SLOW COOKER POTATO SOUP-
Throw everything into the slow cooker and allow the crockpot to do the work! This is such a great recipe to make during busy days, especially workdays. Just add everything in before work and then come home, finish up and serve!
A creamy soup base with chunky potatoes combined with the bacon bits and cheese is absolutely delicious!
This recipe can easily be made using an Instant Pot, full recipe HERE.
INGREDIENTS-
This creamy slow cooker soup recipe needs just a few simple ingredients, and you can have the soup ready to cook in no time!
- Potatoes – any potatoes you have on hand will work! You can use russet potatoes, yukon gold potatoes, and even red potatoes.
- Bacon – chopped cooked bacon is used for this soup. We love cooking our bacon with THIS method.
- Onion – finely chopped cooking onion!
- Garlic – adds flavor!
- Broth – chicken broth or vegetable broth will work great!
- Seasoning – salt and pepper is the classic seasoning! You can also add any of your favorite go-to seasonings!
- Butter – unsalted butter is what gives this soup it’s buttery creaminess.
- Flour – all-purpose flour is the thickening agent.
- Milk – the base of the soup is the milk, we use whole milk for this recipe.
- Cheese – any shredded cheese you have on hand will work! Mild cheddar cheese, colby jack, sharp cheddar cheese, or mexican blend will work great.
- Sour cream – adds creaminess.
HOW TO MAKE CROCK POT POTATO SOUP-
This recipe takes almost no work, the crockpot does all the work for you! That is why we love this recipe, it is so simple and so delicious.
- Prep: Finely chop your onion and peel and cube the potatoes.
- Crockpot: Add the cubed potatoes, broth, bacon, minced garlic, chopped onion, salt and pepper to the crockpot and cook on high for 3-4 hours or on low for 5-6.
- Mash potatoes: Be sure that your potatoes have cooked through and easily pierce through with a fork. Mash the potatoes to the desired consistency. Tip: We like our soup with potato chunks so we puree half of the soup and keep the rest whole.
- Add rest of ingredients: Add in the butter, flour, milk, shredded cheese, and sour cream and mix until well combined.
- Cook: Slow cook for an additional 30 minutes on high or 1 hour on low, until the soup is creamy and thick.
- Serve: Top with desired toppings and serve!
CREAMY POTATO SOUP TOPPINGS-
The key to the perfect bowl of soup is the toppings that you add to it! Here are some of our favorite soup add-ins:
- Shredded cheese
- Bacon bits
- Chopped ham
- Sour cream
- Hot sauce
- Green onions
- Chives
- Crushed crackers
- Sour cream
STORING-
- Store– place leftover soup in a container and refrigerate 3 – 4 days.
- Freeze– We do not recommend freezing this soup.
- Reheat– Reheat in a crockpot on high until warmed.
FREQUENTLY ASKED QUESTIONS-
Yes! Just peel, cube, completely cover with cold water, and refrigerate.
No, you do not. You can leave the potatoes whole or just mash half of them for a chunkier soup.
You sure can, just add the frozen hashbrowns instead of fresh potatoes and continue with the recipe. You don’t have to thaw the potatoes.
OTHER SOUP RECIPES-
We share so many soup recipes in our Soup Roundup, here are some of our current favorites:
- Chicken Enchilada Soup
- Split Pea Soup Recipe
- Crockpot Chicken Noodle
- Beef and Cabbage Soup
- Creamy Vegetable Soup
Easy Crockpot Potato Soup Recipe
Ingredients
- 2 lbs large potatoes, peeled and cubed into 1-inch cubes (4 potatoes)
- 2 cups chicken broth
- 8 oz bacon bite-sized pieces, cooked
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese shredded
- 3/4 cup sour cream
- green onions to serve
Instructions
- Add the cubed potatoes, broth, bacon, chopped onion, minced garlic, salt and pepper to the crockpot and cook on high for 3-4 hours or on low for 5-6.
- Once the potatoes are cooked through mash them to desired consistency.
- Add the butter, flour, milk, shredded cheese, and sour cream into the slow cooker and mix until well combined.
- Cook for an additional 30 minutes on high or 1 hour on low, until the soup is creamy and thick.
- Top with desired toppings and serve!