Crockpot Potato Soup

Prep Time 10 minutes
Total Time 8 hours 25 minutes
Servings 6 servings

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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.

Love creamy soups? You might also like my easy Chicken Gnocchi Soup, this Creamy Nacho Potato Soup or this stovetop Potato Soup!

crockpot potato soup in slow cooker with scoop being pulled out

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)

crockpot potato soup overhead in white bowl on dark grey background

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.

How to make Crockpot Potato Soup (the gist):

  1. Chop up all your veggies and add them to the slow cooker.
  2. Dump in some low sodium chicken broth and seasonings.
  3. Turn it on and cook until tender.
  4. 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.
  5. 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!
slow cooker potato soup in bowl close up in white bowl on grey background with crusty bread
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What are the best potatoes to use in this Crockpot Potato Soup?

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.

crockpot potato soup in bowl overhead with crusty bread, green onions and striped towel in the background

Variations on slow cooker Potato Soup:

  • 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.

More crockpot soup recipes you’ll love:

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Crockpot Potato Soup

5 from 41 votes
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.
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 25 minutes
Cuisine American
Course Soup
Servings 6 servings
Calories 543cal


  • 2 lb golden potatoes (about 8 medium), diced
  • 3 cups low sodium chicken broth
  • 2 large carrots (peeled and diced)
  • 1 rib celery (diced)
  • ½ medium onion (finely diced)
  • 2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 6 slices thick cut bacon
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 1 ½ 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 very thick. 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.

Nutrition Information

Serving: 380grams | Calories: 543cal | Carbohydrates: 31g | Protein: 23g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 1412mg | Potassium: 1021mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4193IU | Vitamin C: 20mg | Calcium: 409mg | Iron: 6mg
Keywords crockpot potato soup, crockpot soups

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Conni says

    Easy to make gluten free so it’s safe for Celiac Disease by using cornstarch instead of flour. So many variations to be made from this recipe … a good one to help clean out the veggie drawer.

  2. Lori says

    Once I stir the thickened milk into the crockpot, along with 1 cup cheese, how long do I let it cook? Or, do I just stir it in and it’s ready to eat? Looking forward to trying this!


  3. Margaret says

    Absolutely the best potato soup. I have added broccoli and it is soooo yummy. Also, substituted carrots for a small can of green chilis and loved the zing.

  4. Kylie says

    I’ve been makin a lot of crockpot recipes recently due to a busy work schedule. Made this soup last week and it was an instant hit! Easy to follow instructions and lots of flavor. My husband and I loved it as well as our 4 yo daughter. This will definitely be one I make again.

  5. Sandy Bowden says

    We loved it! To make a little Healthier I used 1/2 t salt, 4 slices bacon, half the cheese and skim milk. Still wonderful! Liked the microwave roux for this.

  6. Whitney Hester says

    You just amaze me with every recipe!! I find that a lot of recipes I follow from other people aren’t seasoned well enough- and I feel like every recipe of yours is seasoned so perfectly! Thank you for your amazing recipes!!!

  7. Stefani says

    Hello. I started making the recipe and just made the roux thinking i am ready to add it in and i realized my soup isnt done. Can i put the roux in the fridge for a few hours until my soup is ready?

    • The Recipe Rebel says

      Hi Stefani! I’ve never tried to refrigerate roux before so I am not sure how that would work out. Let me know how it goes, if you try it out.

    • The Recipe Rebel says

      Hi! Quick answer is no. Typically, if they needed to be peeled it would say in the directions. If they are thin skinned potatoes, then you don’t need to peel them. The only potatoes I peel are usually russets as the skin is thick and unappetizing when boiled. Hope this helps!

  8. Frances Daku says

    Very delicious! I was a little nervous about doing a roux since I had never heard of that before, but I did it exactly as you described and it turned out perfectly. Thanks for all the great recipes. I’m glad I found your page 😊

  9. says

    Oh so good! My 10 year old who loves to cook helped out with this one and it turned out perfect! Super simple recipe with so much flavor!

  10. Debra says

    This was the most delicious potato soup ever! Straight forward ingredients, so easy to make and scrumptious! I have tried many and improvised many recipes. This is a keeper no changed needed. Served with beer cheese bread. Thank you for the recipe!

  11. Sheri L Morris says

    I have never been a fan of potato soup but made this for my daughter. It is now a favorite for both of us. I also make it once a year and share it with my local police station. I’ve already been asked if I’m making it this year. Thanks so much for converting me. 🙂

  12. Wayne says

    Soup is awesome, Roux is terrifying. A ball of gum. Make your own stovetop with butter and cream amounts and very very slowly add flour.

      • Deborah says

        Hi Ashley,
        I do not own a microwave. What are the steps I could take for thickening. Really want to try this crock pot recipe. Thanks.

      • Judy says

        I love this recipe and so does my husband. I’m 78 years old and have been making my roux in the microwave for close to 30 years, mainly when I’m making a cheese sauce. It’s less mess and fuss. My chef son still prefers to make his in a pot on the stove.

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