Crock Pot Potato Soup (Easy, Creamy & Loaded)

There’s nothing quite like coming home to a warm, comforting bowl of soup, especially when your slow cooker has done all the work. This Crock Pot Potato Soup recipe is the definition of easy and delicious. It’s a rich, creamy, and satisfying meal that requires minimal effort for maximum flavor. Forget standing over a hot stove; this set-it-and-forget-it recipe delivers a perfectly cooked, hearty soup every single time. It’s the perfect cozy meal for a chilly evening, and it’s a guaranteed family favorite.

Why This is the Best Crock Pot Potato Soup Recipe

This isn’t just another potato soup recipe; it’s designed to be foolproof and incredibly flavorful. We focus on simple ingredients that build a deep, savory base. The slow cooking process allows the potatoes to become perfectly tender, making them easy to mash for that ideal creamy texture. Plus, we’ll share our top tips for getting it just right, from choosing the best potatoes to the secret for the creamiest finish. This is the ultimate comfort food, made effortlessly.

Choosing the Right Ingredients

The magic of a great soup starts with quality ingredients. For this Crock Pot Potato Soup, we’re using simple pantry staples to create something truly special.

The Best Potatoes for Soup

The type of potato you choose makes a huge difference. We recommend using Russet potatoes for this recipe. Their high starch content breaks down beautifully during the long cooking time, which helps to naturally thicken the soup and creates a wonderfully fluffy, creamy texture. Yukon Golds are a good alternative if you prefer a slightly less starchy, more buttery flavor, but Russets are the key to that classic, thick consistency.

Key Flavor Builders

Beyond the potatoes, a few key ingredients create the soup’s savory backbone. Crispy, salty bacon provides a smoky depth, while yellow onion and garlic form the aromatic base. We use chicken broth for a richer flavor, but vegetable broth works perfectly for a vegetarian option. Finally, heavy cream and a bit of sour cream or cream cheese are stirred in at the end to create that luxuriously creamy finish everyone loves.

How to Make Crock Pot Potato Soup Step-by-Step

Making this slow cooker potato soup is incredibly simple. Just a few minutes of prep in the morning and dinner will be ready when you are.

1. Prep Your Ingredients: Start by peeling and dicing your potatoes into uniform 1/2-inch cubes. Finely chop your onion and mince the garlic. If you’re using bacon, cook it until crisp, then crumble it and set it aside, reserving a tablespoon of the grease for extra flavor.
2. Load the Slow Cooker: Add the diced potatoes, chopped onion, minced garlic, and reserved bacon grease (if using) to the crock pot. Pour in the chicken broth, making sure the potatoes are fully submerged.
3. Cook Low and Slow: Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready for the next step when the potatoes are fork-tender and fall apart easily.
4. Create the Creaminess: Use a potato masher or an immersion blender to mash about two-thirds of the potatoes directly in the crock pot. This is the secret to a thick soup with great texture. Be careful not to over-blend, or the potatoes can become gummy.
5. Finish and Serve: Stir in the heavy cream, sour cream, shredded cheddar cheese, and half of the crumbled bacon. Let it heat through for another 15 minutes. Season with salt and pepper to taste, then ladle into bowls and garnish with your favorite toppings.

For another hearty meal that’s perfect for a weeknight, try our famous Tater Tot Casserole.

Tips for the Perfect Creamy Texture

Achieving that velvety smooth consistency is the hallmark of a great potato soup. Here are a few expert tips to ensure your Crock Pot Potato Soup is never thin or gummy.

• Don’t Over-Blend: As mentioned, using an immersion blender too much can release excess starch and make the soup gluey. Mash gently until you reach your desired consistency, leaving some chunks for texture.
• Use a Cornstarch Slurry: If your soup isn’t as thick as you’d like, you can create a simple slurry. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the soup during the last 15-20 minutes of cooking.
• Temper Your Dairy: To prevent the cream and sour cream from curdling, add a ladle of the hot soup broth to them in a separate bowl first. Whisk them together, then slowly pour the tempered mixture back into the crock pot.

Delicious Recipe Variations

This Crock Pot Potato Soup recipe is a fantastic base for customization. Feel free to get creative and make it your own!

• Loaded Baked Potato Soup: Amp up the flavor by stirring in a full cup of sour cream and an extra cup of sharp cheddar cheese at the end. Serve with a generous pile of all the classic baked potato toppings.
• Spicy Jalapeño Popper Version: Add one or two diced jalapeños (seeds removed for less heat) along with the onions. Stir in 4 ounces of softened cream cheese instead of sour cream for a tangy, spicy kick, reminiscent of our Jalapeño Popper Chicken Soup.
• Vegetarian Potato Soup: Simply swap the chicken broth for vegetable broth and omit the bacon. To add a smoky flavor, try a pinch of smoked paprika.
• Broccoli Cheddar Potato Soup: Add 2 cups of fresh broccoli florets during the last hour of cooking. It’s a great way to sneak in extra veggies, similar to our classic broccoli and potato soup.

Our Favorite Topping Ideas

Toppings are arguably the best part! Set up a toppings bar and let everyone customize their own bowl. Here are some of our favorites:

• Crispy Bacon Crumbles
• Shredded Sharp Cheddar Cheese
• A Dollop of Sour Cream or Greek Yogurt
• Freshly Sliced Green Onions or Chives
• Steamed Broccoli Florets
• Oyster Crackers or Croutons

Storing, Freezing, and Reheating Instructions

This soup makes for fantastic leftovers. Here’s how to store it properly:

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezing: Soups with dairy can sometimes separate when frozen. For best results, let the soup cool, but freeze it *before* adding the heavy cream and sour cream. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and then stir in the dairy products.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth to thin it out to your desired consistency.

What to Serve with Potato Soup

While this soup is a meal in itself, it also pairs beautifully with a variety of sides. A crusty slice of Amish White Bread is perfect for dipping. A fresh green salad with a simple vinaigrette can cut through the richness of the soup. For a classic soup-and-sandwich combo, serve it alongside grilled cheese sandwiches or our popular Pizza Sliders.

Frequently Asked Questions

Enjoy This Cozy Crock Pot Potato Soup!

This easy Crock Pot Potato Soup is the ultimate comfort in a bowl. It’s a recipe you’ll come back to again and again for its simplicity and incredible flavor. We hope you love it as much as we do! If you make this recipe, be sure to leave a comment below and share a photo of your creation on Pinterest!

Crock Pot Potato Soup

Crock Pot Potato Soup (Easy, Creamy & Loaded)

The ultimate comfort food! This easy and creamy Crock Pot Potato Soup is loaded with flavor from bacon and cheese. A simple, set-it-and-forget-it slow cooker recipe that the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs Russet potatoes peeled and diced into 1/2-inch cubes
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth low-sodium
• 1 cup heavy cream
• 1/2 cup sour cream
• 1.5 cups shredded sharp cheddar cheese
• 8 slices bacon cooked and crumbled
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• Optional toppings: more cheese, bacon, sliced green onions, chives

Equipment

• 1 Slow Cooker (6-quart)
• 1 Potato masher or immersion blender

Instructions

 

1. Place the diced potatoes, chopped onion, and minced garlic into the bottom of a 6-quart slow cooker. Pour the chicken broth over the top. Season with salt and pepper.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are very tender.
3. Once tender, use a potato masher or an immersion blender to partially mash the potatoes directly in the crock pot. Leave some chunks for a hearty texture.
4. Stir in the heavy cream, sour cream, shredded cheddar cheese, and half of the crumbled bacon. Stir until the cheese is melted and the soup is creamy.
5. Cover and cook on LOW for another 15 minutes to allow the flavors to meld. Taste and adjust seasoning if needed. Serve hot, garnished with remaining bacon, more cheese, and sliced green onions.

Notes

For thicker soup, make a slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 20 minutes.
For best freezing results, freeze the soup before adding the dairy (heavy cream, sour cream) and cheese.