Crockpot Potato Soup: Creamy, Cheesy, and Comfort in a Bowl

There’s something magical about a slow-simmered soup that does all the work while you go about your day. This Crockpot Potato Soup is one of those rare recipes that hits every comfort food note, creamy, cheesy, hearty, and full of familiar flavors. It’s a set-it-and-forget-it dish that becomes an instant classic in any kitchen.

With just 10 minutes of prep and a handful of ingredients, your slow cooker transforms humble potatoes into a rich and satisfying soup that’s perfect for busy weeknights, lazy Sundays, or cozy family dinners. And if your household is anything like mine, one bowl is never enough.

The Story Behind This Soup: A Weeknight Win

Let me tell you how this Crockpot Potato Soup came to life in my kitchen.

It was one of those days when everything seemed to pile up, emails, errands, and dinner still nowhere in sight. I had a few potatoes sitting on the counter, some bacon left from the weekend, and a craving for something warm and filling. The idea of standing at the stove stirring a pot for an hour? Absolutely not.

So, I peeled the potatoes, threw them in the slow cooker with some broth, onion, and garlic, and hoped for the best. By the time the kids were home and the evening settled in, the house smelled like a diner on a snowy day, savory, buttery, and rich.

I finished it with a little milk, cheddar, sour cream, and bacon crumbles. One bite in and my husband said, “This tastes like loaded baked potato in a bowl.” That’s when I knew I had a winner.

Now, this soup lives on regular rotation, right next to our favorites like Slow Cooker Cowboy Casserole and Crockpot Swedish Meatballs. It’s warm, filling, and loved by everyone who tries it.

Why This Crockpot Potato Soup Works

This isn’t just another potato soup. It stands out for a few very good reasons:

• Ultra creamy texture without needing heavy cream
• Bold flavor from garlic, onion, and smoky bacon
• Minimal prep time, just peel, chop, and drop
• Flexible, you can add cheese, sour cream, or your favorite toppings
• Perfect for leftovers, it thickens beautifully overnight

If you’re already a fan of cozy Crockpot meals like Crockpot Pepper Steak or my buttery Honey Garlic Slow Cooker Chicken Thighs, this recipe will quickly earn its place in your lineup.

Let Your Crockpot Do the Heavy Lifting

There’s a reason slow cookers are a kitchen hero, especially during cooler months. You drop in the ingredients, set the timer, and come home to a meal that tastes like you fussed all day.

This Crockpot Potato Soup delivers that same effortless magic. It’s like wrapping yourself in a blanket from the inside out. Whether you’re meal prepping, feeding a crowd, or just want something soul-soothing and simple, this recipe never misses.

Ingredients That Make This Crockpot Potato Soup So Creamy and Flavorful

This Crockpot Potato Soup is built on simple, comforting ingredients that transform into something deeply flavorful after just a few hours in the slow cooker. There’s nothing fancy here, just pantry and fridge staples coming together in the most comforting way.

Let’s break down everything you need to get started.

Full Ingredient List (with Measurements)

Ingredient Notes & Smart Swaps

• Potatoes: Russet potatoes give a starchier, thicker texture. Yukon Golds will make it more buttery.
• Bacon: For a shortcut, use pre-cooked bacon bits. For max flavor, pan-fry your own.
• Cheddar Cheese: Sharp cheddar gives more bite. Always shred your own for better melting.
• Milk Alternatives: Want it richer? Use half and half. Want dairy-free? Use oat milk and skip the cheese.
• Sour Cream: Greek yogurt works as a higher-protein, tangy swap.

If you’re looking for more slow cooker meals that use minimal ingredients with bold flavor, my Crockpot Pepper Steak and Slow Cooker Chili Recipe are great follow-ups.

Why Each Ingredient Works

This recipe isn’t just creamy by accident, every ingredient plays its part.

• Potatoes break down just enough to thicken the base, but still leave chunks for texture.
• Chicken broth adds deep, savory flavor that keeps the soup from being bland.
• Butter and flour create a velvety roux that thickens the soup without needing cream.
• Milk and sour cream give that comforting, creamy mouthfeel we all love in potato soup.
• Cheese pulls it all together with that classic sharp, cheesy punch.

And of course, bacon and green onions on top are the final flourish. They bring crunch, salt, and a little brightness to every bite.

Optional Add-Ins

Want to dress it up even more? Try these:

• Hot sauce or red pepper flakes for heat
• Cream cheese for a thicker, silkier soup
• Corn or diced ham for extra heartiness
• Garlic Parmesan swirl inspired by my Garlic Parmesan Sauce for richness and depth

This soup is endlessly adaptable, use what you have, and don’t stress the rest.

How to Make Crockpot Potato Soup Step-by-Step

One of the best parts about this Crockpot Potato Soup is how little effort it takes. After just a few minutes of prep, your slow cooker does all the heavy lifting, melting the flavors together into a rich, creamy soup that tastes like it simmered all day (because it did).

Below is your complete step-by-step guide so you can recreate this cozy bowl any time, no stress.

Step 1: Add the Base Ingredients to Your Crockpot

Start by layering the following ingredients directly into your crockpot:

• 2 lbs potatoes, peeled and cubed
• 2 cups chicken broth
• 8 oz cooked bacon, chopped into bite-sized pieces
• ½ medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt + ¼ tsp black pepper, or to taste

Cover the pot and set it to cook:

You’ll know the base is ready when the potatoes are fork-tender and easy to mash.

Pro Tip: You can prep these ingredients the night before. Just cover and store the crock in the fridge until morning.

Step 2: Lightly Mash the Potatoes

Once the potatoes are soft, use a potato masher or the back of a spoon to gently mash them inside the crockpot. This helps thicken the soup while still leaving chunks for texture.

If you love thicker soups, mash more. Want it chunky? Just give it a quick smash. The balance is up to you.

Step 3: Make It Creamy

Now it’s time to make this soup irresistibly creamy. Add the following directly to the slow cooker:

• 4 tbsp unsalted butter, melted slightly
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• ¾ cup sour cream

Stir everything until well combined. Let it cook for another 30–60 minutes on LOW, uncovered or partially covered.

Tip: Stir occasionally if you’re nearby to make sure the cheese melts evenly and nothing sticks.

For a creamier soup with fewer steps, you can stir in a few tablespoons of Garlic Parmesan Sauce here. It melts right in for a restaurant-style finish.

Step 4: Serve and Garnish

Once the soup is thick and creamy, give it a final taste and adjust the seasoning if needed.

Serve it hot, and don’t forget the toppings! Garnish with:

• Chopped green onions
• Extra bacon crumbles
• More shredded cheddar
• A dollop of sour cream
• Cracked black pepper or hot sauce

This is comfort food done right, easy, rich, and endlessly customizable. Just like my Slow Cooker Chili Recipe, it tastes even better the next day.

Bonus: Make It Ahead & Reheat Like a Pro

• Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm on the stove or in the microwave. Add a splash of broth or milk if it thickens too much.
• Freezing: Not ideal due to the dairy and potatoes (they may separate), but possible if you’re okay with texture changes.

Why You’ll Keep Coming Back to This Crockpot Potato Soup

Once your Crockpot Potato Soup is hot, thick, and creamy, you’re ready to serve up a bowl of pure comfort. Whether you’re feeding a crowd, meal prepping, or just craving a rich, no-fuss dinner, this soup delivers flavor, satisfaction, and flexibility.

Best Ways to Serve Crockpot Potato Soup

One of the great things about this soup is how easily you can dress it up:

• Classic Style: Top with green onions, shredded cheddar, crispy bacon, and a dollop of sour cream.
• With Bread: Serve with garlic toast, sourdough, or even soft dinner rolls for dunking.
• Make it a Meal: Pair with a crisp side salad or roasted veggies for a more complete dinner.
• Loaded Bar: Hosting? Set up a baked potato soup bar with toppings like chives, jalapeños, hot sauce, diced ham, or crushed tortilla chips.

Want more soup inspiration? Don’t miss my Comforting Soup: 10 Unique Recipes for Every Season, it’s full of creative bowls that warm from the inside out.

The Kind of Soup That Sticks Around

This Crockpot Potato Soup is one of those dependable recipes you’ll make once—and then again and again. It checks all the boxes: minimal prep, maximum comfort, family-friendly, and flexible. Plus, it reheats beautifully, making it ideal for leftovers or lunches.

The best part? You can truly make it your own. Add what you love, skip what you don’t, and trust your Crockpot to bring it all together.

Whether it’s next to Crockpot Swedish Meatballs or served before a Sunday roast, it’s a warm and satisfying classic that belongs in every home cook’s playbook.

Crockpot Potato Soup

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• Author: Sofia Child
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x

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Description

This easy Crockpot Potato Soup is rich, creamy, and full of cheesy bacon flavor. A cozy comfort food classic that practically cooks itself.

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Ingredients

Scale 1x2x3x

2 lbs large potatoes, peeled and cubed

2 cups chicken broth

8 oz bacon, cooked and chopped

½ medium onion, finely chopped

2 garlic cloves, minced

1 tsp salt

¼ tsp black pepper

4 tbsp unsalted butter

¼ cup all-purpose flour

2 cups whole milk

1 cup shredded cheddar cheese

¾ cup sour cream

Green onions, for garnish

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Instructions

1. Add potatoes, broth, cooked bacon, onion, garlic, salt, and pepper to crockpot.

2. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until potatoes are fork-tender.

3. Lightly mash the potatoes in the crockpot.

4. Add butter, flour, milk, cheese, and sour cream. Stir until combined.

5. Cook for another 30–60 minutes on LOW until creamy.

6. Serve hot with toppings like bacon, cheese, and green onions.

Notes

Use freshly grated cheese for better melting.

For a thicker soup, mash more of the potatoes.

To make it gluten-free, use cornstarch instead of flour.

Store leftovers in the fridge up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 4 hours 20 minutes
• Category: Main Course, Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 436
• Sugar: 3g
• Sodium: 860mg
• Fat: 37g
• Saturated Fat: 15g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 92mg

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