Love creamy soups? You might also like my easy Chicken Gnocchi Soup, this Creamy Nacho Potato Soup, or this stovetop Potato Soup! Cold days mean it’s time for the ultimate comfort food recipe – Crockpot Potato Soup! This easy slow cooker soup is thick, rich, and creamy. It’s loaded with tender potatoes, but there’s no babysitting a pot over the stove. (And if you’re not into the slow cooker or the stove, try my Instant Pot Potato Soup, which this recipe is based on). Like baked potatoes, we top this creamy potato soup with bacon, cheddar cheese, and green onions. I still wanted to make this soup nutritious, so I threw in some extra veggies to balance everything out. Carrots, celery, and onion (a classic mirepoix) add lots of flavor to this soup as it cooks. Veggies are a part of life anyway — we may as well enjoy them buried deep in a slow cooker of creamy potato bacon cheese soup!
Why we love this Slow Cooker Potato Soup recipe:
Low-effort: Since this soup is cooked in the slow cooker, you can make it earlier in the day and let it cook while you work, run errands, or whatever else you need to do! No need to stand by the stovetop. Family favorite: The combination of sautéed veggies, chicken broth, chunks of potato, and delicious toppings creates a comforting soup the whole family will love! Make-ahead friendly: The best part about this soup is that you can make it 1-2 days ahead of time and reheat in the slow cooker when you’re ready to serve. It gets even better with time!
Easy Crockpot Potato Soup Ingredients:
Yukon Gold potatoes or yellow potatoes: these buttery, smooth potatoes make the perfect base for this soup! You can also use red potatoes or russet potatoes if you prefer. I personally love the creamy texture of red and gold potatoes, but it’s up to you! Low-sodium chicken broth: this is the base for the soup. I find that the soup is salty enough, so I use low-sodium chicken broth, but you can use regular if you like. If you prefer a depth of flavor, chicken stock will also work! Veggies: I use a blend of carrots, celery, and onion to create a mirepoix – a specific blend of vegetables that adds flavor to soups. However, you can throw in other veggies like peas, broccoli, or even corn! Minced garlic: enhances the other flavors in the soup. You can mince your own garlic or buy pre-minced garlic, but the flavor might not be as intense. Dried parsley and thyme: this blend of spices gives the soup a warm, comforting flavor. You can use fresh herbs if you have them! Thick-cut bacon: use whatever type of bacon you like. I chop it up and add it on top of my soup for that baked potato goodness. All-purpose flour, butter, and milk: this is for making a roux. A roux is a thickening agent consisting of equal parts fat and flour. Don’t get intimidated by this fancy technique, though. I make it in the microwave, so it’s easy-peasy! Toppings: I use shredded cheddar cheese and green onions as my toppings for the soup. You can use pre-shredded cheese or shred your own from a block of cheese! Feel free to use other toppings, such as sour cream, Greek yogurt, or anything else you like.
How to make this Slow Cooker Potato Soup recipe (the gist):
Here is a list of step-by-step instructions for making this creamy Slow Cooker Potato Soup! For more in-depth instructions, scroll down to the recipe card.
Chop up all your veggies and add them to the slow cooker. Dump in some low-sodium chicken broth and seasonings. Turn it on and cook until tender. Just before your crockpot is done cooking, we make a roux in the microwave. YES! The microwave! This is a trick my mom used when making her potato soup, and it’s one I use now when I want a super thick and creamy soup.
Cook the bacon in the oven until crispy. Add our roux to our soup, and stir in other delicious things: bacon, cheese, green onions. Load up a bowl, and then add more delicious topping things!
Variations on slow cooker Potato Soup:
Try sweet potatoes instead of white potatoes for a fall twist. Try adding chopped, cooked ham to the crockpot with the veggies for a boost of protein and great flavor. Try adding a teaspoon of chili powder or taco seasoning for a fun nacho kick. Double up on the extra veggies or add in new ones — spinach, kale, mushrooms, etc. — to boost the veggie content. Want an even thicker soup with less chunks? Puree a little — or a lot — of the soup in a blender or with an immersion blender before adding the roux.
How to store this cheesy Potato Soup:
I recommend storing your leftover soup in an airtight container in the fridge for up to 4 days.
Can I freeze Crockpot Potato Soup?
I don’t recommend freezing this soup as the texture of the potatoes and dairy are never the same after freezing and thawing.
Make-ahead option:
I love making this soup ahead of time when busy days come up. An easy way to make this soup ahead of time is to make the entire recipe and store it in the fridge for 1-2 days. You can reheat the soup in the slow cooker on warm for 1-2 hours, add your toppings, and serve!
How do I reheat Slow Cooker Potato Soup?
Place a small pot on the stovetop on medium heat and pour your soup into the pot. Let it gently reheat for a few minutes or until warm, adding a splash of broth or cream if it is too thick. Top it with your favorite toppings, and enjoy!
What to serve with this Potato Soup:
Whip up some No Knead Artisan Bread or Mom’s Homemade Buns to soak up this delicious soup!
More crockpot soup recipes you’ll love:
Creamy Italian Slow Cooker Chicken Noodle Soup — another cozy slow cooker soup! Crockpot Vegetable Beef Soup recipe — hearty and flavorful. Slow Cooker Creamy Chicken Noodle Soup — you can’t go wrong with this one! Chicken Rice Soup – Stove Top or Slow Cooker — definitely needed on those cold days.
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