Creamy Crockpot Potato Soup Recipe
This crockpot potato soup is thick, creamy, cheesy, and loaded with tender potatoes and smoky bacon. Everything cooks low and slow until the potatoes are incredibly tender, then cream and cheddar transform the broth into a rich, cozy soup.
It’s an easy dump-and-go slow cooker dinner that's especially good during fall and winter.
Ingredients
Serves 6–8
2½ pounds russet potatoes, peeled and diced
1 small yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper
6 slices bacon, cooked and crumbled
4 tablespoons unsalted butter
1 cup heavy cream
1 cup whole milk
2 cups freshly shredded sharp cheddar cheese
½ cup sour cream
For Serving
Extra shredded cheddar
Crumbled bacon
Chopped green onions or chives
Sour cream
Freshly cracked black pepper
How to Make Crockpot Potato Soup
1. Add Everything to the Crockpot
Add the diced potatoes, onion, garlic, chicken broth, garlic powder, onion powder, thyme, smoked paprika, salt and pepper to your slow cooker.
Add about half of the cooked bacon, reserving the rest for topping.
Stir everything together.
2. Slow Cook
Cover and cook until the potatoes are extremely tender:
LOW: 6–7 hours
HIGH: 3–4 hours
The potatoes should easily break apart when pressed with a fork.
3. Make It Creamy
Use a potato masher to mash some of the potatoes directly inside the crockpot.
Don't mash everything. Leaving plenty of potato chunks gives the soup a thick, hearty texture.
Add the butter, heavy cream and milk. Stir well.
4. Add the Cheese
Add the shredded cheddar a handful at a time, stirring between additions until melted.
Stir in the sour cream.
Cover and cook on LOW for another 15–20 minutes, just until everything is hot and creamy.
Avoid boiling the soup after adding the dairy.
Serve It Loaded
Ladle the hot potato soup into bowls and pile on:
Cheddar + crispy bacon + sour cream + green onions.
A little extra cheese melting directly into the hot soup makes it especially good.
How to Make Crockpot Potato Soup Thick
The easiest method is simply to mash more of the cooked potatoes. Their natural starch thickens the broth without needing flour.
If you want an especially thick soup, whisk 2 tablespoons cornstarch with 2 tablespoons cold milk and stir the slurry into the crockpot during the final 20–30 minutes.
What Potatoes Are Best for Potato Soup?
Russet potatoes are my first choice because they become soft and starchy as they cook, naturally creating a thicker soup.
Yukon Gold potatoes are another great option. They'll hold their shape better and give the soup a slightly buttery flavor.
Can I Use Frozen Hash Browns?
Yes. For an even easier crockpot potato soup, substitute about 30 ounces of frozen diced hash browns for the fresh potatoes.
Because they're already peeled and chopped, this turns the recipe into an almost completely dump-and-go meal.
Start checking them earlier because frozen diced potatoes may soften faster than fresh potatoes.
Can I Make It Without Bacon?
Absolutely. Leave the bacon out and use vegetable broth instead of chicken broth for a meatless version.
You can also add corn, broccoli or carrots for extra vegetables.
What Goes With Potato Soup?
Serve it with crusty bread, garlic bread, dinner rolls, biscuits, grilled cheese or a simple salad.
For a cozy fall dinner, I'd go with warm buttery bread for dipping.
How to Store Potato Soup
Store leftover crockpot potato soup in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stovetop or in the microwave. If the soup becomes too thick after refrigeration, stir in a splash of milk or broth.
Creamy potato soup isn't ideal for freezing because potatoes and dairy can develop a grainy texture after thawing.
Final Thoughts
This easy crockpot potato soup gives you everything you want from comfort food: tender potatoes, creamy broth, melted cheddar and crispy bacon without standing over the stove.
Load each bowl with cheese, bacon and green onions and serve it piping hot with bread for dipping.