The best crockpot potato soup recipe is everything you want on a chilly day—a creamy, hearty, and comforting bowl filled with tender potatoes, flavorful broth, and a touch of cheese and bacon for that perfect finish. It’s simple to throw together, and the slow cooker does all the hard work, letting the flavors come together beautifully over time.
I love making this soup when I have a busy day ahead because I can just toss the ingredients into the crockpot in the morning and come home to a warm, ready-to-eat meal. A little tip I like to share is adding some sharp cheddar cheese and a bit of sour cream at the end to give the soup that extra creamy texture and tang that keeps everyone coming back for seconds.
Serving this potato soup is a real treat—I usually top it with crispy bacon bits, fresh green onions, and a sprinkle of cheese. It’s perfect with some warm bread or a simple side salad. This recipe brings back memories of cozy evenings by the fire, sharing good food and good company, and I hope it becomes one of your favorites too.
Key Ingredients & Substitutions
Russet Potatoes: These are great because they break down nicely, giving your soup a creamy texture. You can swap with Yukon Gold if you prefer a firmer bite.
Chicken Broth: Adds deep flavor. Use vegetable broth for a vegetarian-friendly soup. Homemade broth works best but store-bought is fine too.
Cream Cheese: Makes the soup rich and creamy without cream. Neufchatel cheese is a lower-fat alternative that works well here.
Bacon: Adds a nice smoky crunch. For a vegetarian version, skip it or substitute with smoked tempeh or crispy mushrooms.
Sharp Cheddar Cheese: Provides the classic cheesy flavor. You can use Colby Jack or Monterey Jack for a milder taste.
How Can I Make My Crockpot Potato Soup Creamy Without Overcooking?
Slow cooking can make potatoes mushy if you’re not careful. Here’s how to keep a good texture:
- Cut potatoes into even chunks so they cook uniformly.
- Cook on low for a longer time rather than high to avoid falling apart too fast.
- Blend only a portion of the soup with an immersion blender to keep some potato pieces for texture.
- Add cream cheese and heavy cream near the end to prevent curdling and keep things silky.
Following these tips will give you a smooth, creamy soup with a bit of bite in every spoonful.
Equipment You’ll Need
- Crockpot/Slow cooker – This is the heart of the recipe, letting everything cook slowly and develop flavor while you go about your day.
- Immersion blender – Perfect for blending the soup right in the pot to get a creamy texture without dirtying extra dishes.
- Chef’s knife – You’ll need this to chop potatoes, onions, and garlic safely and efficiently.
- Cutting board – Provides a stable surface to prep your veggies comfortably.
- Skillet – Handy for cooking the bacon crisp before adding it as a topping for extra flavor and crunch.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different savory twist that still packs plenty of flavor.
- Add corn kernels or peas toward the end for a pop of sweetness and extra texture.
- Melt in some pepper jack cheese instead of cheddar for a spicy kick that livens up the soup.
- Stir in cooked, shredded chicken for a heartier, protein-rich meal.
How to Make The Best Crockpot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or half-and-half
- 8 oz cream cheese, softened and cubed
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon dried thyme (optional)
For Topping:
- 8 slices bacon
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 4 green onions, sliced (for garnish)
- Sour cream (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and around 6 to 8 hours of cooking on low (or 3 to 4 hours on high) in your crockpot. After cooking, a few minutes will be needed to blend and add the finishing touches before serving.
Step-by-Step Instructions:
1. Preparing the Soup Base:
Put the diced potatoes, chopped onion, minced garlic, chicken broth, salt, pepper, and thyme if using, into the crockpot. Give everything a good stir so the flavors start mixing right away.
2. Slow Cooking:
Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check that the potatoes are tender before moving to the next step.
3. Cooking the Bacon:
While the soup cooks, fry the bacon slices in a skillet over medium heat until crispy. Transfer to paper towels to drain the excess fat, then crumble the crispy bacon into small pieces and set aside for topping.
4. Blending and Creaming:
Once the potatoes are tender, add the cream cheese cubes to the crockpot. Use an immersion blender to lightly blend the soup, leaving some potato chunks for a nice texture. If you don’t have an immersion blender, you can mash some of the potatoes with a masher.
5. Final Touches:
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese until melted and fully mixed into the soup. Taste and adjust seasoning with salt and pepper as needed.
6. Serving:
Ladle the soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar cheese, sliced green onions, and a dollop of sour cream if you like. Serve warm and enjoy your comforting bowl of potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just be sure to add a little extra cooking time, as frozen potatoes take longer to become tender in the crockpot.
How Should I Store Leftover Potato Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the cream cheese and heavy cream with dairy-free alternatives like vegan cream cheese and coconut milk for a creamy, dairy-free version.
Is It Possible to Prepare This Soup Ahead of Time?
You can prep the ingredients the night before by chopping potatoes and onions and storing them in the fridge. Just add everything to the crockpot and start cooking when ready.
