Crockpot Potato Soup is a cozy, creamy dish that feels like a warm hug on a chilly day. It’s packed with tender potatoes, soft onions, and a rich broth that simmers all day, filling your home with amazing smells. The best part is how all the flavors come together so perfectly without much fuss.
I love making this soup because it’s so simple to prepare – just toss everything in the crockpot and let it do its magic while I get on with my day. It’s a great go-to when I want something comforting but don’t want to spend hours in the kitchen. Plus, the leftovers taste even better the next day!
The way I like to serve this potato soup is topped with a little shredded cheese, crispy bacon bits, and a dollop of sour cream. It adds just the right amount of texture and flavor to every spoonful. Whenever I make this, everyone asks for seconds, and it quickly becomes a family favorite.
Key Ingredients & Substitutions
Potatoes: I find russets or Yukon Gold work best because they get tender but can still hold a bit of shape. If you want a healthier swap, try sweet potatoes for a sweet twist.
Broth: Chicken broth adds nice flavor, but vegetable broth makes it vegetarian-friendly. Just be sure to use low-sodium versions to control the salt level.
Cream cheese and heavy cream: These make the soup rich and creamy. For a lighter option, use half-and-half or milk, but the soup will be less thick.
Bacon and cheddar cheese: Bacon adds a smoky crunch, but you can swap it for turkey bacon or omit it for a vegetarian version. Sharp cheddar adds bold flavor, but milder cheeses work if you prefer.
How Do You Get the Best Creamy Texture in Crockpot Potato Soup?
The key to creamy soup is how you handle the potatoes and dairy:
- Cook potatoes until really soft; this usually means at least 7 hours on low or 3-4 hours on high.
- Partially mash the potatoes in the pot with a masher or immersion blender. Leave some chunks for texture—no one wants a totally smooth soup here.
- Add cream cheese in chunks while hot soup is still in the crockpot to help it melt evenly without clumping.
- Stir in cream or half-and-half gently at the end, heating just enough so the soup is warm but not boiling, which can cause the dairy to curdle.
Taking these simple steps will give your soup that perfect creamy richness every time.
Equipment You’ll Need
- Crockpot or slow cooker – I love using this because it cooks the soup evenly and lets you set it and forget it.
- Knife and cutting board – makes chopping the potatoes, onions, and bacon quick and easy.
- Potato masher or immersion blender – helps you mash the potatoes to your desired creaminess.
- Stirring spoon or spatula – important for mixing everything and checking seasoning.
- Measuring cups and spoons – ensures your seasonings and ingredients are just right.
Flavor Variations & Add-Ins
- Cheese options: Swap cheddar for pepper jack or gouda for a different flavor kick.
- Protein boost: Stir in cooked sausage, ham, or shredded rotisserie chicken for added heartiness.
- Veggie add-ins: Mix in cooked corn, chopped carrots, or sautéed spinach for extra nutrition.
- Spice things up: Add a dash of cayenne pepper, smoked paprika, or hot sauce for some heat.
How to Make Crockpot Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (about 5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened and cut into chunks
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 1/2 cups shredded cheddar cheese (plus extra for garnish)
- 1/4 cup chopped chives or green onions (for garnish)
Time You’ll Need:
Plan for about 7 to 8 hours on low or 3 to 4 hours on high for the soup to cook until the potatoes are tender and the flavors have blended perfectly. Add a few extra minutes at the end for stirring and finishing touches.
Step-by-Step Instructions:
1. Prepare and Cook Ingredients in the Crockpot:
Put the diced potatoes, chopped onion, garlic, chicken broth, dried thyme, salt, and black pepper into your crockpot. Give everything a good stir so the ingredients start mixing nicely.
2. Slow Cook the Soup:
Cover the crockpot and cook on low for 7–8 hours or on high for 3–4 hours. You’ll know it’s ready when the potatoes are really tender and easy to mash.
3. Mash Potatoes to Your Liking:
Using a potato masher or immersion blender, gently mash some of the potatoes right in the crockpot. Leave a bit chunky for a nice texture—it shouldn’t be totally smooth.
4. Add Cream Cheese and Heavy Cream:
Drop in the softened cream cheese chunks and pour the heavy cream (or half-and-half) into the soup. Stir well until the cream cheese melts and everything is smooth and creamy.
5. Stir in Cheese and Bacon:
Add shredded cheddar cheese and the crumbled cooked bacon, keeping a little aside for topping. Mix until the cheese melts completely and the soup is hot all the way through.
6. Taste and Adjust Seasoning:
Give your soup a quick taste. Add extra salt or pepper if you need to, until it’s just right for you.
7. Serve and Garnish:
Spooon the soup into bowls, then sprinkle on the remaining cheddar cheese, crispy bacon bits, and chopped chives or green onions for a fresh, colorful finish.
Enjoy this warm, creamy Crockpot Potato Soup that’s perfect for chilly days or anytime you want a comforting meal with minimal effort!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just be sure to add a little extra cooking time as frozen potatoes may take longer to become tender in the crockpot.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the ingredients and let the crockpot cook it while you’re out. Soup also tastes great the next day—just reheat before serving and add fresh toppings.
What Can I Use Instead of Cream Cheese?
If you want to skip cream cheese, try using more heavy cream or a splash of sour cream at the end of cooking to achieve a similar creamy texture and tang.
