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!
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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.
How to make Crockpot Potato Soup (the gist):
- 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!
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.
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:
- 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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Pin this recipe to your favorite boardCrockpot Potato Soup
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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Dionna says
Made this recipe for a teacher potluck. There were 6 different pots of potato soup. Mine was the only one totally empty. It’s on for dinner tonight. I do add extra onion & celery cuz we live veggies.
Ashley Fehr says
I’m so happy to hear that Dionna!
Kelsey says
This recipe looks wonderful and I’m going to be trying it today! Thank you for sharing 🙂
Though instead of cooking on low for 8 hrs in the crockpot, would it turn out the same if I cooked on high for 4 hrs?
Ashley Fehr says
Yes you definitely can!
Amanda says
I made this recipe for the first time back in November, it was a big hit. I just put together another pot for today per the request of my 9 year old. Very very delicious. Thank you.
Ashley Fehr says
Thanks Amanda! I’m so glad to hear that!
Veronica says
Would anything be different/ what would be different if this recipe was cooked on the stove top?
Ashley Fehr says
No, you can definitely cook it the same way on the stove!
Veronica says
Instead of 8 Hours in crockpot… about how long do you let it cook on the stove?
Ashley Fehr says
I would let it cook until the potatoes are tender 🙂
Nicole says
Would frozen veggies work???
Ashley Fehr says
You could definitely swap in frozen veggies!
Susan says
Just made this soooo delicious! Will be making it again!
Ashley Fehr says
Thanks Susan! I’m so glad to hear that!
Diana S. says
Can you substitute almond milk in place of regular milk?
Ashley Fehr says
You can, but it will change the flavor.
Chisty says
Has anyone tried in an instpot?
Ashley Fehr says
I have a similar Instant Pot recipe here: https://www.thereciperebel.com/instant-pot-potato-soup-recipe/
Hilary Means says
Hello,
I cannot eat pork bacon. Do you think Utley bacon would out well?
Hilary Means says
Sorry meant Turkey bacon….lol!
Ashley Fehr says
I think it would still add some great flavor!
Stephanie says
I want to take this for a lunch potluck at work.
Will it be ok to have all the ingredients simmer throughout the morning?
Ashley Fehr says
Yes, that will be fine! When it is cooked, you can always keep it on warm until time to serve
Summer says
So quick question. Can you put all of the ingredients together and slow coom over night? With out having to do a rue
Ashley Fehr says
You could try it — the risk would be that the soup would thicken too soon and burn on the edges before the vegetables are cooked. I always prefer to thicken at the end. But it’s worth a try!
Maureen Baisden says
Instead of bacon, I put in cubed ham.
Ashley Fehr says
That’s a great idea Maureen!
Loretta Meyer says
Made this recipe as directed and it was delicious. Will definitely make again!
Ashley Fehr says
Thanks Loretta! I’m so happy to hear that!
Joyce Orsak says
Great easy recipe!
I added some Velveeta and a touch more broth and peas instead of carrots.
Delicious recipe.
Ashley Fehr says
Thanks Joyce!
Julia says
The tastiest soup that is made completely fuss free. Just what I needed on this cold day!
Ashley Fehr says
Thanks Julia!
Taylor says
So easy and absolutely delicious! One of my favorite comfort soups!
Ashley Fehr says
Thanks Taylor! One of mine too!
Cindy says
Any suggestions if you are gluten free? What else can you thicken with? Appreciate your ideas!!
Ashley Fehr says
You could whisk together some heavy cream and a few tablespoons of corn starch, just be sure to let it cook out in the slow cooker on high for 30-40 minutes.
Billy says
Such a delicious comforting soup and I just love that it is cooked in a crockpot. This one is a family favorite already!
Ashley Fehr says
Thanks Billy!
Sara Welch says
This was so delicious-packed with flavor! Definitely worthy of a restaurant, indeed!
Ashley Fehr says
Thanks Sara! We love it!
AShley says
We love this soup and will definitely make it again!
Ashley Fehr says
I’m so glad to hear that!
Jennifer says
Oh, potato soup is one of my all time favorite comfort foods! I can NOT wait to try your recipe!
Ashley Fehr says
Thanks Jennifer! I hope you love it!
wilhelmina says
Love this creamy and satisfying soup! It’s wonderful to come home to a crockpot full of deliciousness!
Ashley Fehr says
Yes! The best way!