This is the best crockpot potato soup recipe you’ll ever try—warm, creamy, and packed with tender potatoes, crispy bacon bits, and melted cheese. It’s the kind of dish that feels like a big hug on a chilly day, with every spoonful packed full of comforting, familiar flavors. The slow cooker does all the heavy lifting, making it super easy to get dinner on the table without much fuss.
I love how simple this recipe is but how fancy it tastes. I usually throw in the potatoes, onions, broth, and seasonings in the morning, and by dinner time the house smells amazing, and the soup is perfectly cooked and ready to enjoy. A quick stir at the end with some cream or milk makes it beautifully smooth and rich, and I always top mine with some green onions and cheddar cheese for extra flavor and a little crunch.
This soup is a real crowd-pleaser. Whenever I bring it to family gatherings or casual dinners with friends, it vanishes quickly because it’s so hearty and satisfying. If you want to make it even better, serve it with fresh bread or a side salad. Honestly, once you make this crockpot potato soup, you’ll want to keep it on your regular rotation for those days when you want something warm and easy that just hits the spot.
Key Ingredients & Substitutions
Russet Potatoes: These are starchy and give the soup a creamy texture when cooked. You can substitute Yukon Gold for a buttery flavor and slightly firmer texture.
Cream Cheese: Adds a smooth, rich creaminess without being too heavy. If you want a lighter option, try using Greek yogurt or sour cream added at the end.
Cheddar Cheese: Sharp cheddar gives a nice tangy flavor that balances the creaminess. You can swap for Monterey Jack or mozzarella for a milder taste.
Bacon: It gives a smoky, salty crunch. Turkey bacon or smoked tempeh can be good vegetarian-friendly swaps.
Broth: Chicken broth adds depth of flavor, but vegetable broth works fine if you want it vegetarian or milder.
How Do I Get the Soup Creamy Without Losing the Chunky Potatoes?
The key is to partially mash the potatoes so you get creamy soup with a nice bite left. Here’s how:
- Use a potato masher or immersion blender to mash only about half of the soup once the potatoes are soft.
- Leave plenty of whole chunks for texture—this keeps the soup hearty.
- Take care not to overblend, or the soup will become too smooth and heavy.
This technique makes the soup thick and creamy while still giving you that lovely potato bite in every spoonful.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking the soup low and slow without much hands-on time.
- Cutting board and sharp knife – essential for chopping potatoes, onions, and bacon safely and easily.
- Potato masher or immersion blender – helps you mash some potatoes for a creamy texture while leaving chunks.
- Wooden spoon or heatproof spatula – great for stirring and mixing ingredients inside the crockpot.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded chicken instead of bacon for different protein options that soak up the soup’s flavor.
- Swap cheddar for pepper jack cheese to give the soup a little spicy kick.
- Mix in chopped kale or spinach near the end of cooking for a boost of color and nutrition.
- Sprinkle cooked corn kernels into the soup for a sweet contrast and more texture.
The Best Crockpot Potato Soup
Ingredients You’ll Need:
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for subtle warmth)
- ½ teaspoon dried thyme
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked bacon, chopped (plus extra for garnish)
- 1 cup milk or heavy cream
- 3 green onions, sliced (for garnish)
- Optional: red pepper flakes for garnish
Time You’ll Need:
About 10 minutes of prep time to chop and measure ingredients, then 6-7 hours cooking on low (or 3-4 hours on high) in the crockpot. A quick 15 minutes at the end to finish the soup and melt cheeses, so plan for roughly 7 hours total if cooking slowly.
Step-by-Step Instructions:
1. Prep and Combine Ingredients:
Add diced potatoes, chopped onion, minced garlic, chicken broth, water, salt, black pepper, paprika, and thyme into your crockpot. Stir gently to mix everything well.
2. Cook the Soup:
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
3. Creamify the Soup:
Use a potato masher or an immersion blender to mash or blend about half the soup. This will thicken the soup and give it a creamy texture but still leave some potato chunks for a nice hearty feel. Be careful not to over-blend.
4. Add the Cream Cheese:
Stir in the cubed cream cheese until melted and fully combined to make the soup smooth and rich.
5. Add Cheese and Bacon:
Mix in shredded cheddar and chopped cooked bacon. Let them melt and warm through for about 10-15 minutes, stirring occasionally.
6. Final Touches:
Right before serving, stir in milk or heavy cream to adjust the texture as you like. Taste and add more salt or pepper if needed.
7. Serve and Garnish:
Ladle soup into bowls and garnish with extra bacon, shredded cheddar cheese, sliced green onions, and optional red pepper flakes for a little heat. Serve warm with crusty bread or a fresh salad.
This delicious crockpot potato soup is creamy, cheesy, and packed with flavor. It’s a perfect cozy meal for chilly days and easy enough for busy weeknights!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes. Just make sure to thaw them first for best results, and reduce the cooking time slightly since they’ll cook faster than fresh potatoes.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then let it cool and refrigerate it for up to 2 days. Reheat gently on the stove and add the milk or cream just before serving.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Substitute Heavy Cream with Something Healthier?
Yes! You can use milk or half-and-half as a lighter option, or try unsweetened almond or oat milk for a dairy-free alternative. Just be aware it may alter the flavor slightly.
