CrockPot Potato Soup

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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.

Spoonful of Crockpot Potato Soup in a crockpot

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. 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.

Ingredients for Crockpot Potato Soup

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.

Crockpot Potato Soup in a crockpot with an immersion blender

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!

Bowl of Crockpot Potato Soup with green onion, bacon, cheese

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

Note: This recipe has been updated 2/11/20

Crock Pot Potato Soup in white bowls with spoons and a crock pot in the background
4.84 from 48 votes
Review Recipe

CrockPot Potato Soup

Prep Time 30 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 15 minutes
Servings 6 servings
Slow cooked creamy potato soup garnished with bacon and cheddar cheese.


  • 8 slices bacon
  • ½ onion diced
  • 2 pounds red potatoes peeled and diced
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme or 2 sprigs fresh
  • ½ teaspoon black pepper
  • 2 ½ cups chicken broth or stock
  • cup heavy cream
  • 1 teaspoon cornstarch
  • 1 cup cheddar cheese shredded
  • ½ cup sour cream
  • 3 green onions green tops sliced thinly

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  • 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.

Recipe Notes

For a thicker soup, mash more of the potatoes.
If you do not have an immersion blender, some of the potatoes/broth can be blended in a blender. Be sure not to seal the lid to allow steam to escape.
Heavy cream can be replaced with evaporated milk. Ham can be added in place of bacon in this recipe.
This makes six 1 cup servings.
Note: This recipe has been updated 2/11/20

Nutrition Information

Calories: 389, Carbohydrates: 34g, Protein: 13g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 61mg, Sodium: 376mg, Potassium: 836mg, Fiber: 2g, Sugar: 3g, Vitamin A: 530IU, Vitamin C: 12mg, Calcium: 203mg, Iron: 2mg

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

Course Slow Cooker, Soup
Cuisine American
CrockPot Potato Soup with writing
Crockpot Potato Soup with a spoon with a title
Crockpot Potato Soup with bacon and with writing
About the author


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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!

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Recipe Rating


  1. I love this recipe! It’s perfect. I did find I had to add quite a bit of milk at the end to get a thinner consistency. I didn’t blend the potatoes, just used a masher. So tasty!!

  2. I love this soup , creamy, flavorful, I added ham, and a little spicey broth….mmmmmmmgood….thanks sweetie5 stars

  3. This is my go to recipe for potato soup! I like it best with a swiss and gruyere blend cheese. I have never had an issue with the sour cream and sometime the soup is so thick I have to add a little 2% milk. Served with a loaf of crusty artisan bread…amazing!5 stars

  4. This soup is very very bland. I ended up adding cajun seasoning, more pepper, and salt. It’s very thin as well. Don’t add the sour cream to the soup like it says or it will separate.2 stars

    1. How disappointing, I’m sorry this didn’t work out for you. We love this soup and have not had the same issues! If you’d like to thicken the soup further, you can mash more of the potatoes. Our sour cream has never separated, did you use a low fat version?

  5. My new go-to potato soup recipe!
    Made as is, came out perfect.

    I plan to experiment with swapping out the potatoes for cauliflower next time I make it for a low carb option.5 stars

      1. Low fat sour cream will work in this recipe. It’s not quite as thick and rich but will still be delicious.

  6. We made this last week and we’re making it again tonight. It’s my favorite!! (It’s our son’s favorite, too!) 5 stars

  7. My wife made this for supper last night and it was delicious. Even better served with garlic toast and extra bacon! ;)5 stars

  8. I am definitely saving this in my recipe box. I’ll make it this way a few times before I start making changes if changes are called for. Thank you for such great recipes.5 stars

  9. I only rated it 3 stars for ease. It wasn’t a very flavorful soup, the sour cream separated, and it had a weird texture. No one cared for it and I do NOT have picky eaters in my house….3 stars

  10. After waiting all day to have this soup i was disappointed to say the least. Not very flavorful. And i think the sour cream would have been better as a garnish as opposed to cooked in the soup for the last 30 minutes.3 stars

    1. I thought this soup was very good and my family did enjoy it. They agreed it would definitely be a make again meal. I too had the issue with the sour cream separating. I think perhaps it would help to maybe mix the sour cream and heavy cream together before adding to the soup. I also would have preferred the soup to be a bit thicker and creamier. Next time I think I will use an immersion blender to blend some of it to get that thicker consistency. I also think it could use a bit more cheese and heavy cream to make it creamier. And it for sure needs salt.4 stars

  11. Potato soup has to be my all-time favorite soup and this one is hands down my new favorite recipe! So easy to pop in the crockpot and come home to a delicious soup!5 stars