Easy Crockpot Potato Soup to Put on Repeat

Crockpot potato soup is cozy, comforting, and perfect to whip up on a chilly day!

From the tender spuds to the crispy bacon, it’s so satisfying. Add the toppings, and it tastes just like a baked potato! The best part is, it couldn’t be easier to make.

Crockpot soups are a lifesaver. There’s nothing better than a fix-it-and-forget-it-meal! And this one is downright crave-worthy.

Plus, it makes a large batch, so there’s enough for leftovers throughout the week.

This dish is perfect for any occasion. The next time a cozy craving strikes, indulge in this irresistible Crockpot potato soup. 

Crockpot Potato Soup 

There’s nothing quite as gratifying as this potato soup in chilly weather. The luscious spuds, velvety broth, cheddar cheese, savory bacon, and toppings are oh-so-comforting.

And you can achieve the ideal bowl with minimal effort thanks to your trusty Crockpot.

It’s the perfect fall and winter warmer for battling cold weather. 

From the creamy texture to the soul-soothing flavors, you’ll fall in love with it. And so will the whole family.

Toss all the ingredients into the Crockpot and let it cook. When dinnertime rolls around, your soup is waiting!

All you have to decide on are the toppings. Cheese, green onions, sour cream, and bacon are all wonderful choices. Load it up baked potato-style with the works!

Ingredients

Crockpot potato soup is full of rich and delightful flavors. Here’s a list of everything you need:

• Bacon – You need some for stirring into the soup and the topping. For a vegetarian soup, omit the bacon or use plant-based. 

• Yellow onion – It’s a go-to onion variety for just about anything and everything. 

• Potatoes – Yukon gold potatoes are the best type of spud to use. They’re creamy and medium starch, so they create a thick soup. Russet potatoes also work as a substitute.

• Chicken broth – To make the creamy base more savory. Use vegetable broth for a vegetarian-friendly soup.

• Salt and peppers – For seasoning the soup.

• Cornstarch – A key ingredient for thickening the soup. If you don’t have cornstarch, use all-purpose flour. Depending on how thick you want, you may need to add a little more.

• Heavy cream – To create a luscious base. For a lighter soup, use half-and-half.

• Sour cream – It adds a wonderful creamy and tangy flavor.

• Cheddar cheese – Stir in shredded cheddar for a richer broth. Sprinkle some on top while you’re at it, too!

• Toppings (optional) – Bacon, cheddar, green onion, and sour cream make it taste like a loaded baked potato. 

How to Make Crockpot Potato Soup 

Thanks to the Crockpot, making potato soup is a breeze. Active cooking time is minimal, so it’s pretty fuss-free. 

Here’s how to make it:

1. Cook the bacon and onions. Pan-fry the bacon until crispy. Remove it and set it aside. Add the onions and cook them in the bacon grease.

2. Load up the Crockpot and cook. Add the onions, 2/3 bacon, potatoes, broth, salt, and pepper to the Crockpot. Set it on low and cook it for 6 to 8 hours.

3. Thicken the soup. Within the last 30 minutes of cooking, whisk together the cornstarch and cream until it’s smooth. Add the mixture to the Crockpot. Stir until it’s fully combined.

4. Mix in the dairy. Stir in the sour cream and cheddar cheese. Cook it for 30 minutes.

5. Top it and serve. Ladle the soup into bowls. Top it with the rest of the bacon and toppings of choice. Serve it and enjoy!

Topping Ideas 

Want to customize your toppings? Here are some of my favorite recommendations:

• Sour cream
• Cheddar cheese
• Bacon bits
• Green onions
• Greek yogurt
• Chives
• Caramelized onions
• Avocado
• Corn kernels
• Hot sauce

Tips for the Best Potato Soup 

The great thing about Crockpot potato soup is it’s flexible. There are a handful of substitutes you can use. And there are some nifty cooking tips to maximize the flavor. 

Here are some helpful tips for making this soup:

• Exercise your blender. For a smoother consistency, puree some of the soup with an immersion blender. Be sure to leave some chunks of potato for texture.

• Think thin. Add more broth to reach your preferred consistency to thin out the soup.

• Get creative with the creaminess. You can replace heavy cream with evaporated milk or half-and-half. For Greek yogurt, use sour cream instead.

• Get out your cheese grater. Always grate the cheese yourself. It melts better than the pre-shredded stuff. Plus, it doesn’t have added ingredients, so the quality is better. 

• Don’t skip the toppings. They’re the best part! Serve them on the side and let everyone customize their bowl.

How to Thicken Potato Soup

Is your potato soup too thin? Fret not, fellow thick soup lovers. There are some simple tricks for thickening the soup. 

Here are a few things you can do:

• Puree some of the soup. Start with 1 cup at a time, and puree part of the soup with a blender. Add it to the Crockpot and stir. Repeat as necessary.

• Use an immersion blender. Instead of pureeing a portion, put the immersion blender into the Crockpot. 

• Add instant potato flakes, a slurry, or a roux. All three methods will help thicken the soup.

• Bust out the potato masher. Use it to mash some potatoes for a thicker texture.

How to Store

Have leftover potato soup? Here’s what to do with it:

To Store: Transfer the cooled soup to an air-tight container and place it in the fridge. It should stay fresh for up to 5 days.

To Freeze: Pour the cooled soup into a freezer-friendly airtight container or zip-top bag. Label and freeze it for up to 3 months. Also, I recommend mashing most of the potatoes before freezing to have a better reheating consistency. 

To Reheat: Reheat the soup in the microwave or stovetop. The soup tends to thicken even more over time. If needed, add a splash of chicken broth or milk to thin it out. Also, thaw the frozen soup before reheating it.

Easy Crockpot Potato Soup to Put on Repeat

Course: SoupCuisine: American

Servings

8

servings

Prep time

10

minutes

Cooking time

5

hours 

Calories

255

kcal

This Crockpot potato soup is an easy meal the family will love! Loaded with potatoes, onions, bacon, and cream, it’s like a hug in a bowl!

Ingredients

• 6 slices bacon, chopped

• 1 yellow onion, finely diced

• 2 pounds Yukon gold potatoes, peeled and diced

• 4 cups chicken broth

• Salt and pepper, to taste

• 2 tablespoons cornstarch

• 1 cup heavy cream

• 1/2 cup sour cream, plus more for garnish

• 1 cup shredded cheddar cheese, plus more for garnish

• Optional toppings: extra shredded cheese, thinly sliced green onions, sour cream

Instructions

• Pan-fry the chopped bacon in a skillet over medium heat until crispy. Remove it from the pan. Add the onion to the same skillet and saute it with bacon grease until it’s translucent.
• Transfer the onions and 2/3 of the bacon to your Crockpot. Add the potatoes, broth, salt, and pepper. Set it to low and cook it for 6-8 hours or until the potatoes are fork-tender.
• During the last 30 minutes of cooking, whisk together the cornstarch and cream until smooth. Add the mixture to the Crockpot, stirring to combine.
• Stir in the sour cream and cheese. Continue to cook it for the remaining 30 minutes.
• Ladle the soup into bowls. Top it with the reserved bacon and optional toppings.
• Serve it and enjoy!

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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