This Crockpot Potato Soup is thick, creamy and loaded with tender potatoes, crispy bacon, cheddar cheese, green onions and a few veggies for good measure.
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It’s not secret at all, but I’m a big soup lover.
Those first few chilly, rainy days of fall? You can bet I’m excited for the return of Soup Season.
This Crockpot Potato Soup is one of my all time favorites for many reasons, but mostly it is just the ultimate comfort food.
It’s thick, rich and creamy. It’s loaded with tender potatoes, but there’s no babysitting a pot over the stove. (And if you’re not into the slow cooker or the stove, try my Instant Pot Potato Soup which this recipe is based off of)
We’ve got bacon, because, well, bacon.
And there’s no way we’re making a creamy Crockpot Potato Soup without cheddar cheese and green onions.
But also? (Don’t be mad)
I threw in a few extra veggies just to balance things out.
Some carrots, celery and onion add tremendous flavor to this soup as it cooks, and veggies are a part of life anyway — we may as well enjoy them buried deep in a slow cooker of creamy potato bacon cheese soup.
- Chop up all your veggies and add them to the slow cooker.
- Dump in some low sodium chicken broth and seasonings.
- Turn it on and cook until tender.
- Just before your crockpot is done cooking, we make a roux in the microwave. YES! The microwave! This is a trick my mom used when making her potato soup, and it’s one I use now when I want a super thick and creamy soup.
- Add our roux to our soup, and stir in other delicious things: bacon, cheese, green onions. Load up a bowl and then add more delicious topping things!
I feel like I’m alone here, but I just don’t love russet potatoes in… anything. The texture to me is just not the greatest, so I never really use russet potatoes in this potato soup, even though that may be the potato of choice for many soup-makers.
If you love russet potatoes, feel free to use those!
Actually, you can use any potato in this Crockpot Potato Soup, but here are some of my favorites:
I often use red-skinned potatoes because the skin is smooth and the texture is smooth.
My other favorite potato to use in this soup are Yukon Gold or smooth yellow-skinned potatoes.
Both Yukon Gold and red potatoes will hold their shape well as they slow cook in this recipe, so they won’t disintegrate into a pile of mush.
- Try sweet potatoes instead of white potatoes for a fall twist.
- Try adding chopped, cooked ham to the crockpot with the veggies for a boost of protein and great flavor
- Try adding a teaspoon of chili powder or taco seasoning for a fun nacho kick
- Double up on the extra veggies or add in new ones — spinach, kale, mushrooms, etc. — to boost the veggie content.
- Want an even thicker soup with less chunks? Puree a little — or a lot — of the soup in a blender or with an immersion blender before adding the roux.
- Crockpot Vegetable Beef Soup recipe
- Slow Cooker Creamy Chicken Noodle Soup
- Chicken Rice Soup – Stove Top or Slow Cooker
- Creamy Italian Slow Cooker Chicken Noodle Soup
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- 2 lb golden potatoes (about 8 medium), diced
- 3 cups low sodium chicken broth
- 2 large carrots peeled and diced
- 1 rib celery diced
- 1/2 medium onion finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 slices thick cut bacon
- 1/4 cup butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese divided
- 2 green onions sliced
- Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
- Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
- Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
- Just before the soup is done cooking, make the roux in the microwave.
- In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
- Stir in the flour until completely absorbed.
- Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
- Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
- Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
- Serve soup and top with remaining cheese, remaining bacon and green onions.
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