When the weather gets chilly or you’re craving something warm and comforting, Crockpot Potato Soup is the perfect solution. This rich, creamy soup is packed with tender potatoes, melted cheddar cheese, crispy bacon, and fresh green onions.
The best part? Your slow cooker does most of the work. Just toss in the ingredients, let them simmer slowly, and come back to a bowl of cozy, restaurant-quality soup.
It’s hearty enough for dinner, perfect for meal prep, and even better the next day.
Why You’ll Love This Potato Soup
- Super easy slow cooker recipe
- Rich, creamy, and filling
- Loaded with classic baked potato toppings
- Perfect for cold nights
- Great for leftovers and meal prep
If you love loaded baked potatoes, this soup delivers those same flavors in a warm, creamy bowl.
Ingredients
For the Soup
- 2 lbs russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
Toppings
- Extra shredded cheddar
- Crispy bacon
- Chopped green onions
- Sour cream
How to Make Crockpot Potato Soup
Step 1 – Prepare the Base
Add the following to your slow cooker:
- diced potatoes
- onion
- garlic
- chicken broth
Stir everything together.
Cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
until the potatoes are very tender.
Step 2 – Thicken the Soup
In a small saucepan, melt butter over medium heat.
Whisk in the flour and cook for about 1 minute to form a roux.
Slowly whisk in the milk and heavy cream until smooth and thick.
Step 3 – Combine Everything
Pour the creamy mixture into the crockpot.
Add:
- shredded cheddar cheese
- half of the crumbled bacon
- salt
- pepper
- smoked paprika
Stir well until the cheese melts completely.
Step 4 – Make It Creamy
For a thicker texture, use a potato masher to mash some of the potatoes directly in the slow cooker.
This keeps the soup chunky while making it naturally creamy.
Step 5 – Serve
Ladle the soup into bowls and top with:
- extra cheddar cheese
- crispy bacon
- green onions
- a spoonful of sour cream
Serve hot with crusty bread or garlic toast.
Tips for the Best Potato Soup
Use russet potatoes
They break down slightly during cooking, which helps thicken the soup.
Don’t skip the roux
The butter + flour mixture creates that classic creamy soup texture.
Mash some potatoes
This makes the soup thick without adding extra starch.
Add toppings right before serving
This keeps the bacon crispy and the cheese melty.
Variations
Loaded Baked Potato Soup
Add:
- sour cream
- extra cheddar
- more bacon
for the full loaded baked potato experience.
Healthy Version
Replace:
- heavy cream with half-and-half
- cheddar with reduced-fat cheese
- bacon with turkey bacon.
Extra Cheesy Version
Stir in:
- Monterey Jack
- Colby Jack
- or smoked gouda.
Storage & Reheating
Refrigerator:
Store in an airtight container for 3–4 days.
Freezer:
Freeze for up to 2 months (note: dairy soups may separate slightly).
Reheat:
Warm on the stove over low heat, stirring occasionally.
What to Serve With Potato Soup
This soup pairs perfectly with:
- crusty artisan bread
- garlic bread
- grilled cheese sandwiches
- side salads
Frequently Asked Questions
Can I make this without a crockpot?
Yes. Simmer everything in a large pot for 25–30 minutes until potatoes are tender, then follow the same steps.
Can I make it vegetarian?
Absolutely. Replace the chicken broth with vegetable broth and skip the bacon.
Can I make it thicker?
Mash more potatoes or stir in extra shredded cheese.
Final Thoughts
This Creamy Crockpot Potato Soup is the definition of comfort food — rich, cheesy, and incredibly satisfying. Whether you’re making it for a cozy dinner, meal prep for the week, or serving it to guests, it’s guaranteed to become a favorite.
One bowl is never enough. 🥔🧀
