Crock Pot Potato Soup is one of my favorite AND most popular soup recipes!! This is a go-to on chilly days when everyone in the house wants a hearty meal to warm up to. It’s a velvety, delicious soup loaded with flavor that gets its creamy texture from half and half, cheddar cheese, and of course, Yukon gold potatoes.
Jump to:
A warm, filling, and satisfying soup that everyone will love. This is one of those recipes I never regret making! It's perfect for a winter main dish or as a side for your favorite sandwich at lunch.
If you crave comforting soups and stews, you've got to try my Zuppa Toscana Soup or this Slow Cooker Corn Chowder! BUT, if potato soup holds a special place in your heart then I know you're gong to love this Sausage Potato Soup and my Ham and Potato Crock Pot Soup.
Why You’ll Love Crock Pot Potato Soup
- Easy to Make: Throw together the prep in the morning, then let the soup simmer on low all day and you’ll have dinner waiting when you get home.
- Comfort Food in a Bowl: This soup is loaded with flavor but still doesn’t feel too heavy. It’s a crowd favorite and in our regular rotation especially during the colder months.
- Tons of Toppings: The toppings are what really set this soup off! Customize them however you like.
Ingredients
- Thick Cut Bacon: The bacon gives this soup a ton of indulgent flavor but if you wanted you could leave it out or swap with turkey bacon. If you leave it out use olive oil to cook the onions and garlic.
- Yukon Gold Potatoes, Yellow Onion, and Garlic: The Yukon gold potatoes are the star of this soup and it’s worth dicing a fresh onion and mincing some fresh garlic to give added freshness and flavor. You could also use fingerling, Russet, or baby red potatoes instead.
- Chicken Broth: I like to use low-sodium chicken broth. You could also swap beef or vegetable broth.
- Salt, Thyme, Paprika, and Pepper: The essential spices that bring out that potato goodness.
- All-Purpose Flour: To add thickness to the soup.
- Half and Half: This is what gives the soup its ultimate creamy texture. Milk or a mix of milk and heavy whipping cream could also be used, if you have those on hand.
- Sour Cream: Sour cream gets added to the soup and I also love adding a dollop as a topping. You could substitute Greek yogurt or even use cream cheese for an even more luxurious texture and flavor.
- Shredded Cheddar Cheese: Cheddar cheese in the soup and sprinkled on top are a classic flavor to pair with potato. You could also use sharp cheddar, white cheddar, Colby, Monterey Jack, or Gruyère.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make It Gluten-Free: Use a gluten-free flour blend or cornstarch to make this soup recipe better for those with gluten sensitivities.
- Add Some Meat: This soup is pretty hearty as it is, but if you want to add more protein, throw in some cooked ground sausage, diced ham, or cooked ground turkey.
- Sneak in Extra Veggies: Corn and broccoli go really well in potato soup.
- Turn up the Heat: Sprinkle on some red pepper flakes or hot sauce into the soup.
How to Make Potato Soup in the Crock Pot
This cozy soup recipe is super straightforward. Here are the steps to bring it all together.
- Step 1: Cook the Bacon. Cook the bacon in a large skillet until it’s crispy. Drain all but two tablespoons of the bacon drippings.
- Step 2: Saute the Onion and Garlic. Saute the diced onion and minced garlic with the bacon drippings until the onion is soft and translucent.
- Step 3: Make the Roux. Add the chicken broth to the bottom of the Crock Pot. Whisk in the flour until no lumps remain.
- Step 4: Add the Potatoes and Cook. Mix in the potatoes onions, bacon, and dried spices until fully combined. Cover the Crock Pot with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours. You want the potatoes fully cooked through and fork tender before continuing.
- Step 5: Add the Creamy Liquid. Add the half and half along with the sour cream in the last 30 minutes of cooking. Stir in half the cheddar cheese and stir until combined.
- Step 6: Stir, Season, and Serve. Cook for 30 minutes. Give the soup a stir, adjust the seasonings, and serve with the remaining cheese, bacon, and chopped green onions. Enjoy!
Hint: Prep Ahead!
To save time on busy days, you can do some prep the night before. Cook the bacon and saute the onions and garlic and store separately in the fridge. Then in the morning, prepping the soup will go faster.
Expert Tips
- For the best texture. Chop the potatoes into even-sized chunks so they all cook in the same amount of time.
- Potato skins on or off. Depending on your preference, you can leave the skin on or off the potatoes. Leaving the skin on gives the soup more texture. If you do keep the skin, be sure to wash the potatoes thoroughly before cooking.
- Short on time? Use pre-cut onion, minced garlic from the jar, and pre-shredded cheese.
- Want an even creamier texture? You could use your immersion blender or a regular blender to blend down the potato chunks.
Storage Directions
- Storing: Cooled leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to six months. When ready to eat, let it thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave or reheat the entire pot on the stove over low heat. You may need to add a splash of half and half or water if it has become too thick.
Serving Suggestions
This soup is so yummy! It makes for a great dinner, leftover lunch, weekend meal, or easy meal to serve to neighbors or friends.
- Top the soup like a loaded baked potato with a handful of cheese, a little sour cream, fresh chives, and extra bacon.
- Pair with Crock Pot glazed carrots or Crock Pot Brussel sprouts to get your veggies in!
- Serve with a crusty loaf of bread, dinner rolls, slow cooker focaccia, homemade cornbread, garlic bread, or a grilled cheese sandwich.
Recipe FAQs
It's totally optional, but yes, you could leave all or half of them on to add texture and depth to the soup.
You could, but keep in mind those will make a thinner soup base. You may need to adjust the amount to get the thickness of the soup how you want it.
Yukon golds have a great creamy, buttery texture. You could also use Russet potatoes.
More Delicious Soup Recipes
If you’re looking for more soup recipes that you can make in the slow cooker, I’ve got you covered. Here are some of my year-round favorites:
Did you make this soup? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Potato Soup
Ingredients
- 6 thick cut bacon
- 1 ½ cups yellow onion (diced)
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 2 ½ lbs Yukon gold potatoes (cleaned, rinsed and cut into ¾" pieces)
- 3 tsp garlic (minced)
- 1 tsp salt
- ½ tsp dried thyme
- 1 tsp paprika
- 1 ½ tsp black pepper
- 2 cups half and half
- 1 cup sour cream
- 2 cup cheddar cheese (shredded and dived in half)
Instructions
- Over medium heat, cook bacon in a large skillet until it is browned and crisp. Remove and set aside. Drain and leave 2 tbsp of drippings in the skillet.
- Add yellow onion and saute for 5-7 minutes or until they are soft and translucent.
- Add chicken broth to a 6-quart slow cooker and slowly whisk in flour until there are no lumps.
- Next, add the potatoes, garlic, salt, paprika, thyme, black pepper, bacon and onions. Mix until well combined.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours or until potatoes are soft.
- Thirty minutes before cook time is up, add half and half and sour cream. Mix until well combined. Cover and continue to cook for 30 minutes.
- Remove cover and stir in 1 cup of cheddar cheese until well combined.
- Garnish with remaining cheddar cheese, bacon, and green onions.
Notes
- For the best texture. To ensure everything cooks evenly, chop the potatoes into even-sized chunks.
- Potato skins on or off. Depending on your preference, you can leave the skin on or off the potatoes. Leaving the skin on gives more texture and depth to the soup. If you do keep the skin, be sure to wash the potatoes thoroughly first.
- Short on time? Use pre-cut onion, minced garlic from the jar, and pre-shredded cheese.
- Want an even creamier texture? You could use your immersion blender or a regular blender to blend down the potato chunks.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Shirley Mull says
Made two slow cook pots of this soup. One for us & one for my friend that just had an operation. It is delicious. My friends called & said the same.
Will definitely cook it again. Thanks.
Ryan Allen says
I am glad you enjoyed it. It is one of my favorite soups!
Shirley Mull says
Delicious!!!!!
Ryan Allen says
I am glad you enjoyed it.
Shirley Mull says
It was absolutely great!
Ryan Allen says
It makes me so happy that you enjoyed it.
holly peet says
this soup is FABULOUS!!!! i added toppings that would usually go on a loaded .potato. thank you so much for sharing your recipe!!! this will definitely be in my top rotation!
Ryan Allen says
I am so glad you enjoyed it. I like to load it up with toppings too.