How do you make potato soup in a slow cooker?

Add cubed potatoes, broth, bacon, onion, garlic, salt, and pepper to your Crockpot. Cook until the potatoes are soft, then mash lightly and stir in a creamy blend of butter, flour, milk, cheese, and sour cream. Cook until thick and creamy.

What is Julia Child's 3-ingredient potato soup?

Her classic version is ultra-simple: potatoes, leeks, and water. It’s minimal and elegant, but this crockpot version adds more body, creaminess, and flavor for a heartier, family-friendly twist.

Can you put raw potatoes in the Crockpot?

Yes! Raw potatoes cook perfectly in the slow cooker. Just be sure to cut them into uniform 1-inch cubes for even cooking. After 3–4 hours on high (or 5–6 on low), they’ll be fork-tender and ready to mash.

What can I add to my potato soup to make it more flavorful?

Extra garlic, smoked paprika, cayenne, cream cheese, Parmesan, or even Cheesy Steak Rice -style seasoning will elevate the flavor. Using bacon and sharp cheddar adds that rich, savory layer we all crave.

Crockpot Potato Soup: 5 Creamy Secrets for Big Flavor

Description

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

Ingredients

Scale

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