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.
How to Make Slow Cooker Potato Soup
Making potato soup in the crock pot is easy to do. A quick overview of this recipe:
- Cook bacon until crispy.
- Add (raw) potatoes and other ingredients to the slow cooker. Set it and forget it!
- Once tender, blend half of the potatoes with an immersion blender. Mash the remaining. Add cream and sour cream.
Serve and enjoy with green onions, cheese and extra bacon as a garnish!
Potatoes for this Soup
Originally I made this soup with russet potatoes. We have swapped out the russet potatoes for red potatoes, they’re smooth and creamy. Russet potatoes do work in this soup but the texture is slightly more grainy.
We find red potatoes to be creamier.
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.
- Use an immersion blender right in the slow cooker and blend about half of the potatoes. This will give a creamy base.
- Use a potato masher to slightly mash the remaining potatoes, you want to have some texture and smaller chunks. The more you mash, the thicker your soup will be.
- 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 or a cornstarch slurry to thicken further although we do not find this to be necessary.
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.
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 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 at 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
- Slow Cooker Vegetable Beef Soup – healthy
- Sweet Potato Soup
- CrockPot Lasagna Soup – kid approved
- Creamy Potato Soup
- Crock Pot Tortilla Soup – so much fun
- Baked Potato Soup
- 15 Bean Slow Cooker Chili – our favorite
Note: This recipe has been updated 2/11/20
CrockPot Potato Soup
- 8 slices bacon
- 1/2 onion diced
- 2 pounds red potatoes peeled and diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme or 2 sprigs fresh
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth or stock
- 2/3 cup heavy cream
- 1 teaspoon cornstarch
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 3 green onions green tops sliced thinly
- Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.
- Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.
- 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.
- Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
- Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
- Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
- Serve the soup topped with green onions and remaining bacon.