This crockpot potato soup is creamy, comforting, and packed with tender potatoes, crispy bacon, and a touch of cheddar cheese that makes every bite so satisfying. It’s the perfect dish to warm you up on chilly days, with a silky texture and rich flavors that develop beautifully as everything cooks low and slow in the crockpot.
I love making this soup when I want something that feels like a big, cozy hug in a bowl without spending hours in the kitchen. One of my favorite parts is how easy it is to customize—throw in some green onions, a dollop of sour cream, or even a sprinkle of herbs, and it instantly becomes a new favorite. Plus, you only have to prep it once and let the slow cooker do all the work, which is awesome for busy days.
Serving this with warm, crusty bread or some buttery crackers always makes the meal feel complete. Whenever I bring this soup to a gathering, people always ask for the recipe, and it’s easy to see why — it’s hearty, creamy, and comforting without being complicated. If you’re looking for a no-fuss, crowd-pleasing meal, this crockpot potato soup really hits the spot every time.
Key Ingredients & Substitutions
Potatoes: I like using Russet or Yukon Gold potatoes because they hold their shape well and give a creamy texture. If you want a bit more bite, red potatoes work too.
Bacon: Crispy bacon adds great flavor and texture. If you prefer a vegetarian version, skip the bacon or add smoked paprika for that smoky taste.
Cheese: Sharp cheddar cheese gives richness and a nice tang. You can swap with Colby Jack or Monterey Jack for a milder flavor.
Milk or Half-and-Half: Using half-and-half makes the soup extra creamy. For a lighter option, use whole milk or even a plant-based milk like oat milk, but avoid soy or almond as they can change the flavor.
Chicken Broth: If you want it vegetarian, vegetable broth works fine. Just make sure it’s flavorful to keep the soup tasty.
How Do You Create a Creamy Texture Without Overcooking the Potatoes?
The key is to cook the potatoes fully but gently, then mash some to thicken the soup without turning it into pureed mush. Here’s how:
- Cook potatoes with onions and broth in the crockpot on low so they soften evenly.
- Once tender, make a roux by melting butter and whisking in flour on the stove. Slowly add milk to create a creamy sauce.
- Mix this sauce and cheese into the crockpot for smooth richness.
- Mash some potatoes directly in the soup using a masher or immersion blender—don’t overdo it. Leaving chunks adds nice texture.
- Final gentle cooking blends flavors without breaking down the potatoes too much.
This method keeps your soup creamy and thick but with tender potato pieces you can bite into.
Equipment You’ll Need
- Crockpot or slow cooker – essential for cooking the soup low and slow without watching the stove.
- Sharp knife and cutting board – for chopping potatoes, onions, and green onions safely and easily.
- Measuring cups and spoons – to get the seasonings and liquids just right every time.
- Potato masher or immersion blender – lets you mash some potatoes for a creamy texture without making it pureed.
- Small saucepan – you’ll use this to make the roux and thicken the soup before adding it back to the crockpot.
- Wooden spoon or heat-resistant spatula – for stirring ingredients gently in the crockpot and saucepan.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham – adds a different meaty flavor that pairs well with creamy potatoes.
- Try different cheeses like pepper jack or smoked cheddar – for a little heat or smoky richness in your soup.
- Add veggies such as corn or diced carrots – for extra color and subtle sweetness.
- Stir in fresh herbs like dill or parsley just before serving – brightens the dish with fresh flavor.
The Best Crockpot Potato Soup Recipe
Ingredients You’ll Need:
Main Soup Ingredients:
- 6 cups peeled and diced potatoes (about 6 medium potatoes)
- 1 cup chopped onion (1 medium onion)
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (plus more for garnish)
- 1/2 teaspoon dried thyme or 1 tsp fresh thyme
For the Creamy Mixture:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese
Toppings:
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 1/2 cup chopped green onions (for garnish)
- Sour cream (optional, for serving)
Time You’ll Need:
This delicious soup requires about 10 minutes for prep and about 6 to 7 hours of slow cooking on low (or 3 to 4 hours on high). Plus, another 15 to 30 minutes to finish with the creamy cheese mixture, so plan for around 7 to 8 hours total for best results!
Step-by-Step Instructions:
1. Prepare and Cook the Potatoes:
Place the peeled and diced potatoes, chopped onion, minced garlic, and chicken broth into your crockpot. Sprinkle in the salt, pepper, and thyme, then stir gently to combine. Cover the crockpot and cook on low for about 6 to 7 hours, or on high for 3 to 4 hours—until the potatoes are tender and cooked through.
2. Make the Creamy Roux Mixture:
While the potatoes cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and stir constantly for 1 to 2 minutes to form a smooth roux. Gradually whisk in the milk or half-and-half, continuing to cook and stir for about 3 to 5 minutes until the mixture thickens and becomes creamy.
3. Combine and Finish the Soup:
Stir the thickened milk mixture and shredded cheddar cheese into the crockpot. Add most of the cooked, crumbled bacon, saving some for topping. Using a potato masher or an immersion blender, mash some of the potatoes right in the crockpot, leaving chunks here and there for a lovely texture. Cover and cook on low for an additional 15 to 30 minutes until everything is hot and creamy. Taste, then adjust salt and pepper if needed.
4. Serve and Garnish:
Ladle the soup into bowls. Top with reserved bacon, extra shredded cheddar cheese, chopped green onions, and a sprinkle of black pepper. Add a dollop of sour cream if you like for extra creaminess. Serve it warm with crusty bread or crackers for a comforting meal everyone will enjoy.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just make sure to add about 30 minutes extra cooking time on low in the crockpot and check for tenderness before proceeding with the creamy mixture.
How Do I Store Leftover Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk and cheese with dairy-free versions like coconut milk or almond milk and a dairy-free cheese alternative. Skip the butter and use olive oil instead for the roux.
Is It Okay to Prepare This Soup Ahead of Time?
Yes! You can prepare everything up to step 3, then refrigerate the soup for up to 2 days. Reheat gently and finish with the cheese and bacon toppings before serving for freshest flavor.
