Easy Crockpot Potato Soup Recipe

I made an Easy Crock Pot Loaded Potato Soup that pairs creamy and chunky textures with a surprisingly simple ingredient that boosts the flavor in an unexpected way.

I love a soup that looks like you slaved over it but really you didn’t. This Easy Crockpot Potato Soup gives you big chunks of russet potatoes and those gooey bits of shredded sharp cheddar cheese that make everyone swoon.

I’m always surprised how simple it is to get so much flavor, its almost unfair. I call it my Slow Cooker Potato Soup when I want people to come over, and honestly the first time I tried it I burned one skillet and still it turned out great.

You’ll want to stir it slowly, taste once or twice, then hide the last bowl.

Ingredients

• Russet potatoes give starchy comfort, lots of carbs and potassium plus some fiber
• Cream cheese makes the soup lusciously creamy, high in fat and calories
• Bacon adds smoky saltiness, provides protein but also lots of sodium
• Sharp cheddar brings tang and depth, offers protein and calcium
• Whole milk and cream enrich mouthfeel, boost fat and creaminess
• Butter lends round flavor, it’s all about fat and silky texture
• Chicken broth gives savory base, contributes sodium and subtle umami
• Garlic and onion provide aromatic depth, hints of sweetness and sharpness
• Chives and sour cream add freshness and tang to balance richness

Ingredient Quantities

• 2 pounds russet potatoes peeled and cut into 1 inch cubes about 6 cups
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 4 cups low sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream or half and half
• 4 tablespoons unsalted butter
• 8 ounces cream cheese softened and cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf optional
• 2 cups shredded sharp cheddar cheese
• 6 slices bacon cooked and crumbled
• 1/2 cup sour cream optional
• 2 tablespoons cornstarch or all purpose flour for thickening optional
• 2 tablespoons chopped fresh chives or green onions for garnish

How to Make this

1. Cook the bacon in a skillet until crisp, drain on paper towels and crumble, set most aside for garnish but keep about 1/2 cup for the soup.

2. In the same skillet melt 2 tablespoons of the butter over medium heat, sauté the diced onion until soft and translucent about 4 minutes then add the minced garlic and cook 30 seconds more, scrape everything into the crockpot.

3. Add the peeled, cubed potatoes to the crockpot, pour in the 4 cups low sodium chicken broth, toss in the dried thyme, bay leaf if using, 1 teaspoon salt and 1/2 teaspoon black pepper.

4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until potatoes are fork tender.

5. Remove the bay leaf, use a potato masher or an immersion blender to mash about one third to one half of the potatoes so the soup stays chunky but becomes creamy, dont overblend it or youll lose texture.

6. Add the softened cubed cream cheese, the remaining 2 tablespoons butter, 1 cup whole milk and 1 cup heavy cream or half and half, stir until the cream cheese is fully melted and the soup is smooth, set crockpot to high and let it warm through 10 to 15 minutes.

7. If the soup needs thickening, stir together 2 tablespoons cornstarch or all purpose flour with about 1/4 cup cold water to make a slurry, whisk it into the hot soup and cook on high 10 to 20 minutes until it thickens; you can also transfer to a pot and simmer on the stove if your crockpot wont get hot enough.

8. Stir in the 2 cups shredded sharp cheddar a handful at a time until melted, taste and adjust salt and pepper, then fold in the reserved crumbled bacon (or save half for topping), if using sour cream stir it in off heat so it doesnt split.

9. Ladle into bowls and top with the remaining crumbled bacon and 2 tablespoons chopped fresh chives or green onions, a little extra cheese if you want.

10. Leftovers keep well in the fridge for 3 to 4 days, reheat gently on the stove adding a splash of milk or broth to loosen it up, and remember soups often taste better the next day so dont be afraid to make it ahead.

Equipment Needed

1. Crockpot or slow cooker (6 to 8 quart works best)
2. Large skillet for frying bacon and sautéing onions
3. Chef’s knife and cutting board
4. Vegetable peeler for the potatoes
5. Potato masher or an immersion blender (your choice)
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk for the cornstarch or flour slurry
9. Ladle for serving and a few paper towels for draining bacon

FAQ

Easy Crockpot Potato Soup Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Gold for a creamier texture, or red potatoes if you want chunks that hold up; sweet potatoes work too but they’ll change the flavor.
• Chicken broth: use vegetable broth to make it vegetarian, or beef bone broth for a richer taste. No broth handy? dissolve 2 low sodium bouillon cubes in 4 cups hot water.
• Whole milk and heavy cream: use evaporated milk for a lighter soup, or stir 2 tablespoons melted butter into whole milk to mimic creaminess; plain Greek yogurt can replace some cream for tang if you like.
• Bacon: replace with cooked pancetta or diced ham, or for a vegetarian smoky punch use smoked paprika plus sauteed mushrooms, or try store bought vegan bacon.

Pro Tips

1) Save and use some of the bacon fat to cook the onions, it adds big flavor, but dont burn it or the soup will taste bitter. If you made extra bacon, freeze the leftover bits in a small bag so you always have a topping ready.

2) Warm the dairy and cream cheese a little before adding so it melts smoothly, or blend the cream cheese with a splash of milk until lump free then stir it in. Cold cubes straight into the hot soup can make greasy lumps.

3) For the best texture, mash or blend only about a third of the potatoes, or scoop a couple cups into a blender and pulse then return, that way you get creamy body but still chunky bites. Overblending makes the soup gluey because of released starch so go easy.

4) Shred the cheddar yourself and add it off heat in small handfuls so it melts silky, if the soup gets too thick loosen with hot milk or broth not cold water, and if you use a slurry whisk it in cold first then stir it into the hot soup so it doesnt clump.