CrockPot Potato Soup


This post may contain affiliate links. Please read my disclosure policy.

CrockPot Potato Soup is very easy to prep and your whole family will love it. A creamy potato base is flavored with onion, bacon and cheese.

Slow cooker potato soup is a creamy comforting take on mashed potatoes and has all of the same flavors we add to our twice baked potatoes.

A ladle serving CrockPot potato soup made with bacon and green onions.

How to Make Slow Cooker Potato Soup

Making potato soup in the crock pot is easy to do. A quick overview of this recipe:

  1. Cook bacon until crispy.
  2. Add (raw) potatoes and other ingredients to the slow cooker. Set it and forget it!
  3. When potatoes are tender, mash a bit to thicken and add a splash of cream.

Serve and enjoy with green onions, cheese and extra bacon as a garnish!

Process shots of potato soup ingredients being added to the slow cooker.

Potato Soup Consistency

To Make it Thicker There many methods to thicken soups but really, mashing or pureeing part of the soup works the best. With this method you are using the soup ingredients themselves to create a creamier base.

  • (Easiest Method) Use a potato masher. You’ll definitely want this soup to have some texture, so go easy!
  • Use an immersion blender right in the slow cooker.
  • Put part of the soup into a blender (be sure not to seal the lid so the steam can escape).
  • You could also add a sprinkle (or two) of instant potato flakes.

To Make Potato Soup Thinner If you’ve over-mashed a little or are finding your soup too thick, add a bit more broth, cream or even milk.

Potatoes being mashed and cheese and sour cream being added to CrockPot potato soup.

Reheating Potato Soup

CrockPot Potato Soup will taste just as good the next day and reheats beautifully. It should last up to 5 days in the fridge.

Stovetop Heat soup over medium heat until hot (do not boil). Ladle into bowls, garnish and serve.

Microwave Microwave soup until hot stirring every 30-40 seconds. Top with extra cheese, bacon crumbles, a sprinkle of chili flakes… yum!

Oven Pour soup into a casserole dish (who knew?), add cheese as topping, and bake in the oven on 350°F for 20 to 30 minutes. Top with croutons and dinner is served!

Can Potato Soup Be Frozen?

Yes (and no). Potatoes don’t generally freeze well as they tend to fall apart.

Since the potatoes in this soup are mashed, it’s ok to freeze. The texture may change very slightly but it’ll still taste great! Do not add the dairy before freezing, stir in the cream/sour cream while reheating.

More Favorite Soups

5 from 1 vote
Review Recipe

CrockPot Potato Soup

Prep Time 30 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 15 minutes
Servings 6 servings
Author Holly Nilsson
Course Slow Cooker, Soup
Cuisine American
Slow cooked creamy potato soup garnished with bacon and cheddar cheese.

Ingredients

  • 8 slices bacon
  • 2 pounds russet potatoes peeled and 1-inch diced
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme leaves removed from stem, or 1/2 tsp dry
  • 1/2 onion diced
  • 1 teaspoon black pepper
  • 3-1/2 cups chicken stock
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 3 green onions green tops sliced thinly

avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Cook bacon until crispy over medium-high heat. Remove from the pan and chop.

  2. In a 6-quart slow cooker add potatoes, garlic, thyme leaves, onion, black pepper, and bacon (reserve a little bit of bacon for garnish).

  3. Pour chicken stock into the slow cooker and stir to combine.
  4. Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.

  5. When the potatoes are soft use a potato masher to mash some of the potatoes in the slow cooker. The more you mash, the thicker the soup.

  6. Add cheddar cheese, sour cream, and heavy cream to the mixture. Stir to combine.

  7. Place the lid back on the slow cooker and let the soup warm through on high, about 30 minutes. Stir the soup a few times while it’s warming up.
  8. Serve the soup topped with green onions.

Recipe Notes

Heavy cream can be replaced with evaporated milk.
Ham can be added in place of bacon in this recipe.
Add any cheeses you like, parmesan and gruyere are great choices!
Nutrition Information
Calories: 389, Fat: 23g, Saturated Fat: 11g, Cholesterol: 61mg, Sodium: 376mg, Potassium: 836mg, Carbohydrates: 34g, Fiber: 2g, Sugar: 3g, Protein: 13g, Vitamin A: 530%, Vitamin C: 12%, Calcium: 203%, Iron: 2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crockpot potato soup
A ladle serving CrockPot potato soup made with bacon and green onions.
A ladle serving CrockPot potato soup made with bacon and green onions.
Top photo - cheese added to the crockpot filled with potato soup. Bottom photo - a ladle serving CrockPot potato soup made with bacon and green onions.

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Latest & Greatest Dishes