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Easy Crockpot Potato Soup Recipe

Crockpot Potato Soup

iamwinfred
This comforting crockpot potato soup is the ultimate set-it-and-forget-it meal, featuring tender chunks of potato in a creamy, flavorful broth with crispy bacon and sharp cheddar cheese. Perfect for busy weeknights, this hands-off recipe delivers rich, satisfying results with minimal effort while your slow cooker does all the work.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 8 bowls
Calories 425 kcal

Equipment

  • 6-quart slow cooker or larger
  • Cutting board
  • Sharp knife
  • Large skillet for cooking bacon
  • Potato masher or immersion blender

Ingredients
  

  • 3 lbs russet potatoes about 1.4 kg, peeled and cut into 1-inch cubes
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 6 cups chicken broth 1.4 liters, low-sodium preferred
  • 1 cup heavy cream 240ml
  • 8 oz cream cheese 225g, softened and cut into cubes
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried thyme

For Serving

  • 8 slices bacon cooked crispy and crumbled
  • 2 cups sharp cheddar cheese 225g, shredded
  • 1/2 cup sour cream 120ml
  • 1/4 cup green onions sliced

Instructions
 

  • Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, thyme, and bay leaf to the slow cooker. Stir to combine.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are very tender and easily pierced with a fork.
  • Remove bay leaf. Use a potato masher to mash about half the potatoes, leaving chunks for texture, or use an immersion blender for a smoother consistency.
  • Add the cream cheese cubes and heavy cream, stirring until cream cheese is completely melted and soup is smooth and creamy.
  • Taste and adjust seasoning with additional salt and pepper if needed. Keep warm on LOW setting until ready to serve.
  • Ladle into bowls and top each serving with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and sliced green onions.

Notes

  • For a thicker soup, add 2-3 tablespoons of cornstarch mixed with equal parts water during the last 30 minutes of cooking.
  • Yukon gold potatoes can be substituted for russet potatoes for a creamier, buttery flavor.
  • Make it vegetarian by using vegetable broth instead of chicken broth and omitting bacon or using vegetarian bacon bits.
  • For extra flavor, sauté the onions and garlic in butter before adding to the crockpot, though this isn't necessary.
  • The soup will thicken as it cools. Add additional broth or milk when reheating if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.
  • For a loaded baked potato soup variation, add 1/2 cup of cream cheese and extra cheese to make it even richer.
  • Add vegetables like celery or carrots at the beginning of cooking for added nutrition and flavor.
  • Fresh herbs like parsley or chives make excellent garnishes in addition to or instead of green onions.

Nutrition

Serving: 1BowlCalories: 425kcalCarbohydrates: 32gProtein: 16gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 890mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 25mgCalcium: 22mgIron: 8mg
Keyword comfort food, crockpot soup, easy dinner, potato soup, slow cooker
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