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
Crockpot Potato Soup
written by Ashley Fehr
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)
- 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
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 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
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Janet says
I have both yukon gold & red potatoes to use up – you don’t have to peel thepotatoes, correct? Just checking! Thank you.
Ashley Fehr says
Hi Janet! 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.
Rosita says
My first time making potato soup. This was hearty, delicious and so easy. My kitchen smelled amazing while cooking. I omitted the bacon because I didn’t have any, but will try it next time. Will be making this again.
Ashley Fehr says
Thanks Rosita!
Carol says
I made this today. It was great. I just added mushrooms. So delicious!
Ashley Fehr says
Thanks Carol!
Nicole says
How do we make the roux
Ashley Fehr says
The full recipe is in the recipe card above
David says
Made this today and it was a big hit. I used corn starch to keep it gluten free, added more cheese plus ham and broccoli to make it a full meal. Cooked on high for 4 hours (added the broccoli after 2) and it came out great. Thank you for sharing!
Ashley Fehr says
Thanks for sharing David!
Riley says
So good!
Ashley Fehr says
Thank you!
Harriet says
I plan to make this soup tomorrow…went today to get rest of ingredients…..forgot the thick bacon…can I use the regular sliced bacon instead?
Victoria says
My best friend made this in her instant pot earlier this year I think and it was amazing!!!
I was curious, if I wanted to add cut up chicken breast to this how would that change it and what should I do?
Ashley Fehr says
I think chicken breast would work great! I would cook raw chicken with the potatoes or add cooked chicken breast at the end with the milk.
Peg says
Extra cheese, bacon & a small can of creamed corn to add even more creamy yumminess! So freakin yummy!
Ashley Fehr says
Those are great additions!
Teresa Darrow says
I’m making this today but I don’t own a microwave for several reasons, so I’m making the roux by hand – no big deal – I think the recipe is great! Thanks!
Ashley Fehr says
Thanks Teresa!
Diane says
You can just make the roux in a pan. I always do
Alexis says
I added sour cream & extra cheese. Amazing !!! 😋
Ashley Fehr says
Thanks Alexis!
Jennifer B. says
Fixed this potato soup in the crockpot while at our campsite. Hubs and I both loved it. Will definitely make again. Thank you!!
Ashley Fehr says
Thanks Jennifer!
Katlyn Jordan says
I’m absolutely in love with this soup. Just curious as to if I can freeze the leftovers?
Ashley Fehr says
Unfortunately potatoes do not freeze well. I’m glad you loved it!
Jessica says
I have a 2 qt. crockpot, how would I cut the ingredients down so that it all cooks properly?
Ashley Fehr says
I would probably halve the recipe if using a 2 quart crockpot
Kim says
Just made this today. I like a thicker creamy “chowder” so I used 3/4C of heavy cream & 3/4C milk. I know that bumps up the fat & calories, but gosh is it good. I also added some finely diced ham while cooking the veggies since I had leftover ham from the previous night. The ham flavored the entire pot! Thanks for the recipe. This is a winner!
Ashley Fehr says
Thanks Kim! I love the addition of ham!
Jenna says
Going to make this over the weekend!!!! What % milk do you use? does it matter???
Ashley Fehr says
It doesn’t really matter! I usually use 1%
Jenna says
Great thank you!! Making the soup tonight!!
Rachel says
Made this today. So so good.
Easy and very filling. Will be one of my go to recipes for sure.
Ashley Fehr says
Thanks Rachel! I’m glad you liked it!
Lori says
Do you think this would freeze well? Just me and the hubby here.
Ashley Fehr says
Potatoes and dairy both don’t freeze great. It could be done, but the end result wouldn’t be as good as it is originally unfortunately.
Margarita says
If I don’t want this potato soup to be so thick and I want it a bit more runny – would I add more broth and still do the roux or just omit the roux? Thoughts? – Kids don’t like thick soup 🙁
Ashley Fehr says
You can definitely just omit the roux! Then it will be creamy but not thick
Sharon Vopal says
If you opt to thicken with cornstarch as you suggest in a reply to a comment, are you still using the 1 1/2 cups of milk as well? I presume so but want to check. My family LOVED this the first time I made it. I used gluten free flour and it worked but I’d like to try cornstarch this time around to compare. Thank you!
Ashley Fehr says
Yes, I would just stir the corn starch into the milk before adding!
Billie Stehling says
I love potato soup. This was absolutely delicious. I loved the idea of adding carrots. This recipe is a keeper!
Ashley Fehr says
Thanks Billie!