This crockpot potato soup is the kind of dish that feels like a warm hug on a chilly day. It’s loaded with tender potatoes, creamy broth, crispy bacon bits, and just the right amount of cheese and green onions to make every spoonful comforting and satisfying. The slow cooker does all the work, so the flavors get to develop fully without you needing to watch the stove.
I love making this soup on busy days when I want something simple but hearty waiting for me. The best part is how easy it is to throw all the ingredients in the crockpot and let it do its magic while I go about my day. Plus, it’s so forgiving—if you want it thicker, just mash some potatoes, or thin it out with a bit more broth or milk. I always find adding a little extra sharp cheddar on top right before serving makes it feel extra special.
My favorite way to enjoy this soup is with a big chunk of crusty bread to dip into the creamy goodness. It’s a perfect weeknight dinner or even a cozy weekend lunch, especially when the weather turns cold. Everyone always asks for the recipe, which is a good sign that this simple, slow-cooked potato soup really hits the spot.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold work best for their creamy texture when cooked. Yukon Gold add a buttery note. If you want a lower-carb version, try cauliflower florets.
Cheese: Sharp cheddar adds great flavor. You can swap it for Colby Jack, Monterey Jack, or a mild cheese you prefer. For dairy-free, use vegan cheese options.
Bacon: Adds nice crispiness and smoky flavor. For vegetarian, try smoked paprika or liquid smoke instead. You can also skip it and add extra green onions.
Milk or Heavy Cream: Heavy cream gives richness, but whole milk or half-and-half works well too. For a lighter or dairy-free choice, try coconut milk or unsweetened almond milk.
How Do You Get the Perfect Creamy Texture Without Over-Thickening?
The trick is to add the flour-milk slurry at the end, not the start. This keeps the soup from getting gluey.
- Whisk flour into cold milk slowly to avoid lumps.
- Stir the mixture well into the cooked soup in the crockpot.
- Cook on high for 30min to 1 hour, stirring to help thicken evenly.
- If it’s too thick, stir in a bit more milk or broth to loosen.
This helps the soup become creamy but still smooth and easy to serve. Also, mashing just some of the potatoes keeps nice chunks for good texture.
Equipment You’ll Need
- Crockpot/Slow cooker – This is key for hands-off, slow cooking that lets flavors blend beautifully.
- Potato masher or immersion blender – I use these to mash some potatoes for creaminess while keeping some chunks.
- Mixing bowl and whisk – Great for mixing the flour and milk smoothly without lumps.
- Measuring cups and spoons – To keep your ingredient amounts accurate for the best flavor and texture.
- Large spoon or ladle – For stirring the soup and serving it easily once it’s done.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded cooked chicken instead of bacon for a different protein boost.
- Mix in roasted corn or diced carrots for extra sweetness and texture.
- Use pepper jack cheese in place of cheddar for a spicy twist.
- Stir in fresh herbs like dill or chives at the end for bright, fresh flavor.
Best Crockpot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup water
Seasonings and Add-ins:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ½ teaspoon dried parsley (optional)
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 8 oz cooked bacon, chopped (reserve some for garnish)
- 1 cup milk or heavy cream
- 3 tablespoons all-purpose flour
- 4 green onions, thinly sliced, for garnish
- Sour cream for serving (optional)
How Much Time Will You Need?
Plan for roughly 6-8 hours of slow cooking on low, or 3-4 hours on high. Plus, about 10-15 minutes of prep time to chop and mix, and an additional 30-60 minutes at the end to thicken the soup and melt in the cheese.
Step-by-Step Instructions:
1. Prep the Veggies:
Peel and dice your potatoes into chunks about 1 inch in size. Chop the onion and mince the garlic cloves. This sets you up for even cooking and great flavor.
2. Combine Ingredients in the Crockpot:
Put the diced potatoes, chopped onion, minced garlic, chicken broth, and water into the crockpot. Sprinkle in the salt, black pepper, thyme, and parsley if you want some herbs. Give it a little stir to mix.
3. Slow Cook the Soup:
Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should become very tender and ready to soften the soup.
4. Soften the Potatoes for Creaminess:
Use a potato masher right in the crockpot to mash some of the potatoes, leaving chunks for texture. If you prefer smoother soup, an immersion blender works great here – just don’t puree it completely.
5. Make the Thickener:
In a small bowl, whisk together the milk (or cream) and flour until smooth. This slurry will help thicken your soup without clumps.
6. Add Cheese and Bacon:
Stir the milk-flour mixture into your soup in the crockpot. Then add the shredded cheddar cheese and chopped bacon, saving some bacon for garnish on top.
7. Final Cooking and Thickening:
Cook on high for another 30 minutes to an hour, stirring occasionally. This step helps the cheese fully melt and the soup thicken nicely.
8. Taste and Adjust:
Before serving, taste your soup and add more salt or pepper if needed.
9. Serve and Garnish:
Ladle the hot soup into bowls and sprinkle with reserved bacon, extra cheddar cheese, and sliced green onions. If you like, add a spoonful of sour cream for extra creaminess.
This easy crockpot potato soup is creamy, cheesy, and perfect to warm up any day. Enjoy with your favorite crusty bread for a classic comforting meal!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely before adding to the crockpot. Frozen potatoes release extra moisture, so you might need to reduce the added water or broth slightly to keep the soup from getting too watery.
Can I Make This Soup Ahead and Reheat?
Absolutely! This soup actually tastes great the next day as the flavors meld even more. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of milk or broth if it has thickened too much overnight.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the bacon or replace it with smoked paprika for that smoky flavor. You can also add sautéed mushrooms or smoked tofu as a tasty substitute for bacon’s texture.
What Can I Use Instead of All-Purpose Flour to Thicken?
If you’re avoiding gluten, cornstarch or arrowroot powder work well as thickening agents. Mix 1-2 tablespoons with cold milk before stirring into the soup, similar to the flour slurry. Cook until the soup thickens to your liking.
