This potato soup made in a crockpot is everything you want on a chilly day—creamy, comforting, and packed with tender potatoes and a touch of cheese and bacon that make each spoonful just perfect. It’s simple to prepare, with basic ingredients coming together slowly to create a rich, hearty soup that feels like a big warm hug.
I love how easy it is to set everything up in the crockpot and let it do all the work. There’s no need to hover over the stove, and the slow cooking really helps all the flavors blend beautifully. Plus, the texture turns out so creamy without needing a blender, which is a big win in my book. I usually add a little extra cheese and crispy bacon on top because who can resist?
This soup is one of those recipes that everyone asks for again and again at family dinners or when friends come over. I like to serve it with some crusty bread on the side for dipping—it just makes the whole meal feel complete. If you want something cozy that feels both fresh and satisfying, this best crockpot potato soup recipe will not disappoint.
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold for their creamy texture and buttery flavor, but russet potatoes also work great and give a fluffier soup. Avoid waxy potatoes, as they can get gummy.
Bacon: Bacon gives that smoky, salty punch. For a vegetarian version, try smoked paprika or add sautéed mushrooms instead.
Cheese: Sharp cheddar packs a punch, but you can swap for Monterey Jack or Colby if you want a milder taste. Pre-shredded cheese works, but freshly shredded melts best.
Sour Cream & Cream: These add richness and tang. Greek yogurt is a good substitute for sour cream if you prefer less fat without sacrificing creaminess.
Chicken Broth: Using low-sodium broth gives you control over saltiness. For a vegetarian option, use vegetable broth.
How Do You Get the Perfect Creamy Yet Chunky Potato Soup Texture?
Achieving the balance between creamy and chunky is key. Here’s how I do it:
- Cook potatoes fully in the crockpot so they’re soft but not falling apart.
- Use a potato masher or handheld blender to gently mash some potatoes inside the pot. I prefer mashing about half, leaving some chunks for a nice texture.
- Add dairy (cream, cheese, sour cream) at the end and stir gently to avoid breaking up the chunks further.
- If the soup is too thick, thin it with a little extra broth or milk until it’s just right.
- Lastly, always taste and adjust seasoning after adding cream and cheese to balance flavors.
Equipment You’ll Need
- Crockpot or slow cooker – this is the star for hands-off, slow cooking that makes the potatoes tender and flavors blend beautifully.
- Sharp knife – for dicing potatoes and chopping onions; a good knife makes prep faster and safer.
- Cutting board – to keep your workspace clean and organized while chopping.
- Potato masher or handheld immersion blender – lets you mash some potatoes in the pot for that perfect creamy, chunky texture.
- Wooden spoon or silicone spatula – for stirring the soup gently without scratching your crockpot.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Change bacon for cooked sausage or ham cubes for a meaty twist that adds a different smoky flavor.
- Add corn or diced carrots early in cooking for some extra sweetness and texture.
- Swap cheddar cheese for pepper jack or a smoked cheese if you want a bit of spice or smoky depth.
- Mix in chopped kale or spinach near the end for a fresh, green touch and extra nutrients.
Best Crockpot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup sour cream (plus extra for garnish)
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 3 green onions, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare your ingredients and about 6-7 hours to cook on low in the crockpot. If you’re short on time, you can cook on high for 3-4 hours. After cooking, there’s just a few minutes to mix everything together and finish with garnishes. So, in total, expect around 6-7 hours for the full process on low heat.
Step-by-Step Instructions:
1. Cook the bacon:
Heat a skillet over medium heat and cook the bacon slices until they are crispy. Once done, remove the bacon and place it on a paper towel to drain the excess grease. When cool, crumble the bacon into small pieces and set aside some for topping the soup later.
2. Prepare the soup base:
Put the diced potatoes, chopped onion, minced garlic, and chicken broth into your crockpot. Stir everything gently to combine.
3. Slow cook the soup:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be soft and tender when ready.
4. Mash the potatoes:
Using a potato masher or handheld blender, mash some of the potatoes in the crockpot to get a creamy texture with chunks. Leave some potato pieces whole for nice texture throughout the soup.
5. Add creamy ingredients:
Mix in the butter, shredded cheddar cheese, sour cream, and heavy cream. Stir well until the cheese melts and the soup turns creamy and smooth.
6. Season the soup:
Add salt, pepper, and if you like, dried thyme or Italian seasoning. Taste and adjust any seasonings if needed.
7. Add bacon and serve:
Stir in about two-thirds of your crumbled bacon into the soup to infuse that smoky flavor. Serve the soup hot, garnished with the remaining bacon pieces, a spoonful of sour cream, extra shredded cheddar, and chopped green onions. Crusty bread on the side is a great addition for dipping!
Can I Use Frozen Potatoes for This Crockpot Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them first and drain any excess water to avoid thinning out the soup. Adjust the cooking time slightly as frozen potatoes may cook faster.
Can I Make This Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then cool and refrigerate it for up to 2 days. Reheat on the stove gently, stirring occasionally, and add a splash of cream if it thickens too much.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, warm gently on the stove or microwave, stirring well to maintain creamy texture.
What Can I Use Instead of Bacon?
If you prefer a vegetarian option, swap bacon for smoked paprika or add sautéed mushrooms for a smoky, savory flavor. You can also use cooked ham or sausage if you want to vary the meat.
