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. Cooked in the slow cooker for hours, it’s a great recipe for busy days!
Love creamy soups? You might also like my easy Chicken Gnocchi Soup, this Creamy Nacho Potato Soup, or this stovetop Potato Soup!
Table of Contents
- Why we love this Slow Cooker Potato Soup recipe:
- Easy Crockpot Potato Soup Ingredients:
- How to make this Slow Cooker Potato Soup recipe (the gist):
- Variations on slow cooker Potato Soup:
- How to store this cheesy Potato Soup:
- Can I freeze Crockpot Potato Soup?
- Make-ahead option:
- How do I reheat Slow Cooker Potato Soup?
- What to serve with this Potato Soup:
- More crockpot soup recipes you’ll love:
- Crockpot Potato Soup Recipe
Cold days mean it’s time for the ultimate comfort food recipe – Crockpot Potato Soup! This easy slow cooker soup is 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 on).
Like baked potatoes, we top this creamy potato soup with bacon, cheddar cheese, and green onions. I still wanted to make this soup nutritious, so I threw in some extra veggies to balance everything out.
Carrots, celery, and onion (a classic mirepoix) add lots of flavor to this soup as it cooks. 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!
Why we love this Slow Cooker Potato Soup recipe:
- Low-effort: Since this soup is cooked in the slow cooker, you can make it earlier in the day and let it cook while you work, run errands, or whatever else you need to do! No need to stand by the stovetop.
- Family favorite: The combination of sautéed veggies, chicken broth, chunks of potato, and delicious toppings creates a comforting soup the whole family will love!
- Make-ahead friendly: The best part about this soup is that you can make it 1-2 days ahead of time and reheat in the slow cooker when you’re ready to serve. It gets even better with time!
Easy Crockpot Potato Soup Ingredients:
- Yukon Gold potatoes or yellow potatoes: these buttery, smooth potatoes make the perfect base for this soup! You can also use red potatoes or russet potatoes if you prefer. I personally love the creamy texture of red and gold potatoes, but it’s up to you!
- Low-sodium chicken broth: this is the base for the soup. I find that the soup is salty enough, so I use low-sodium chicken broth, but you can use regular if you like. If you prefer a depth of flavor, chicken stock will also work!
- Veggies: I use a blend of carrots, celery, and onion to create a mirepoix – a specific blend of vegetables that adds flavor to soups. However, you can throw in other veggies like peas, broccoli, or even corn!
- Minced garlic: enhances the other flavors in the soup. You can mince your own garlic or buy pre-minced garlic, but the flavor might not be as intense.
- Dried parsley and thyme: this blend of spices gives the soup a warm, comforting flavor. You can use fresh herbs if you have them!
- Thick-cut bacon: use whatever type of bacon you like. I chop it up and add it on top of my soup for that baked potato goodness.
- All-purpose flour, butter, and milk: this is for making a roux. A roux is a thickening agent consisting of equal parts fat and flour. Don’t get intimidated by this fancy technique, though. I make it in the microwave, so it’s easy-peasy!
- Toppings: I use shredded cheddar cheese and green onions as my toppings for the soup. You can use pre-shredded cheese or shred your own from a block of cheese! Feel free to use other toppings, such as sour cream, Greek yogurt, or anything else you like.
How to make this Slow Cooker Potato Soup recipe (the gist):
Here is a list of step-by-step instructions for making this creamy Slow Cooker Potato Soup! For more in-depth instructions, scroll down to the recipe card.
- 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.
- Cook the bacon in the oven until crispy.
- 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!
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.
How to store this cheesy Potato Soup:
I recommend storing your leftover soup in an airtight container in the fridge for up to 4 days.
Can I freeze Crockpot Potato Soup?
I don’t recommend freezing this soup as the texture of the potatoes and dairy are never the same after freezing and thawing.
Make-ahead option:
I love making this soup ahead of time when busy days come up. An easy way to make this soup ahead of time is to make the entire recipe and store it in the fridge for 1-2 days. You can reheat the soup in the slow cooker on warm for 1-2 hours, add your toppings, and serve!
How do I reheat Slow Cooker Potato Soup?
Place a small pot on the stovetop on medium heat and pour your soup into the pot. Let it gently reheat for a few minutes or until warm, adding a splash of broth or cream if it is too thick. Top it with your favorite toppings, and enjoy!
What to serve with this Potato Soup:
Whip up some No Knead Artisan Bread or Mom’s Homemade Buns to soak up this delicious soup!
More crockpot soup recipes you’ll love:
- Creamy Italian Slow Cooker Chicken Noodle Soup — another cozy slow cooker soup!
- Crockpot Vegetable Beef Soup recipe — hearty and flavorful.
- Slow Cooker Creamy Chicken Noodle Soup — you can’t go wrong with this one!
- Chicken Rice Soup – Stove Top or Slow Cooker — definitely needed on those cold days.
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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Irma says
I’m going to buy a new multi cooker, and I’m debating between a Crockpot and an Instant pot. Which one would you choose and why? And what is the difference between them? Thanks in advance.
Ashley Fehr says
I would choose a crockpot, because I use it more 🙂 But every person is different.
Shery Sullivan says
Anxious to try. Can this be frozen? Wondering if the milk will freeze ok.
Ashley Fehr says
I don’t typically freeze low fat milk or potatoes
patty says
Can you use peeled russets as a sub?
Ashley Fehr says
Absolutely!
Celenny says
Made this soup today had to make some adjustments, didnt have bacon lol used butter in place of that, didnt have dill, used a regular pot and had to use water since it was too thick, it came out very delicious 😊
Thank you
Ashley Fehr says
I’m glad it turned out! It is supposed to be a very thick soup 🙂
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.
Christina says
Hello! How long can we keep it in the refrigerator for before it goes bad?
Emily says
Hands down the best crock pot soup I’ve ever made!
lori says
I have 8 guests coming and this recipe serves 6. What can I add to make it feed 8 guests? Thanks!
The Recipe Rebel says
Hi Lori! I would probably double the recipe. ENJOY!
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!
Thanks.
The Recipe Rebel says
Hi Lori1 After you add it, you can serve right away. Enjoy!
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.
The Recipe Rebel says
Hi Margaret! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Hi Kylie! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Hi Sandy! So glad you enjoyed the recipe! Thank you for this kind review!
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!!!
The Recipe Rebel says
Hi Whitney! So glad you enjoyed the recipe! Thank you for this kind review!
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.
pfkupfers@gmail.com says
Do you peel the potatoes or not?
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!
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 😊
The Recipe Rebel says
Hi Frances! So glad you enjoyed the recipe! Thank you for this review!
ginakw22@gmail.com 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!
Ashley Fehr says
I’m so happy to hear that!
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!
Ashley Fehr says
Thanks Debra! I’m glad you loved it!
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. 🙂
Ashley Fehr says
Thanks Sheri! I’m glad to hear it!
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.
Ashley Fehr says
The roux should be simple if you follow the directions. You cannot add flour to hot liquids or you WILL have a ball of gum, so I wouldn’t recommend that method.
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.
Ashley Fehr says
No problem! You can also follow the same steps to thicken the roux on the stove
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.
The Recipe Rebel says
Hi Judy! So glad you enjoyed the recipe! Thank you for your review!