Easy Crockpot Potato Soup Recipe

If searching for an easy crockpot potato soup recipe online landed you here, then congratulations—you’ve hit soup gold! 🥔 IMO, you haven’t truly experienced potato comfort until you’ve tasted a bowl of creamy, cheesy, slow-cooked potato soup that simmers while you’re off binge-watching or pretending to be productive around the house. Ever wonder why some soups vanish before seconds are even offered? Yep, this one’s guilty as charged.​

Why Crockpot Potato Soup Rules

Let’s be real, the slow cooker is like having a kitchen BFF that doesn’t judge your socks-with-sandals lifestyle. With a crockpot, you toss in some humble potatoes, a handful of classic fixings, and boom—hearty deliciousness happens while you’re doing literally anything else.​

Total Hands-On Time? Laughably Minimal.

You can peel and chop potatoes in less than 10 minutes (unless, like me, you get distracted—pro tip: don’t try to multi-task with your favorite podcast playing). After that, it’s as close to “set it and forget it” as cooking gets.

The Taste? Next-Level Cozy.

We’re talking creamy, thick soup loaded with carbs, bacon, melty cheese, and the kind of flavor that makes you want to cancel plans just for leftovers. If comfort food had a Hall of Fame, this soup gets a first-ballot induction.​

Ingredients You Need (AKA, Stuff You Probably Already Have)

Here’s what you’ll need for four hungry humans (or two very, very hungry ones):

• 2.5 pounds Yukon Gold or Russet potatoes (peeled and diced into 1-inch chunks)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced (or more, because garlic 😍)
• 4 cups chicken or vegetable broth
• ½ cup bacon bits or 4 strips cooked bacon, chopped
• ⅓ cup all-purpose flour
• 4 tablespoons butter
• 2 cups half-and-half or whole milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese (plus extra for topping)
• Salt and pepper, to taste
• Optional garnishes: chives, more bacon, extra cheese, sour cream

Wondering if you can swap in frozen hash browns? Of course. Feeling lazy? AKA, “efficient?” Go for it.​

Cooking Time:

• Prep: 15 minutes
• Cook: 6–8 hours (low) or 4 hours (high)
• Finish: 15 minutes at the end

Step-by-Step: How to Make Easy Crockpot Potato Soup

So, how do people whip up potato soup that tastes like grandma’s—without grandma’s skill level? Grab your apron (or, let’s be honest, that T-shirt you don’t mind splattering), and let’s get cooking.

1. Toss Everything In

Who needs fancy technique? Not us!

• Add chopped potatoes, onions, garlic, bacon, salt, pepper, and broth to your slow cooker.
• Stir it up so everyone’s swimming together.

2. Let the Magic Happen

• Cook on LOW for 6–8 hours or HIGH for 4 hours. You’ll know it’s ready when the potatoes practically melt at the touch of a fork. If you come home and your kitchen smells like heaven, you’re good.

3. Get Creamy (Roux Time!)

Don’t let the word “roux” scare you—it’s just flour and butter, and it makes soup thicker and silkier than your ex’s apologies.

• In a small pan, melt butter, add flour, and whisk for 2–3 minutes.
• Slowly stir in the half-and-half, then let it thicken for another 2 minutes.

4. Finish and Blend

• Pour your roux and sour cream into the crockpot.
• Use an immersion blender if you want perfectly creamy soup, or mash with a potato masher for chunky rustic vibes. Rhetorical question: Can you really mess this up? (Nope.)

5. Add Cheese (The Best Part)

• Stir in cheddar cheese until melted.
• Taste for salt and pepper—don’t be shy!

6. Ladle Up and Top Like a Pro

• Serve hot, then absolutely bury your soup in toppings—extra cheese, bacon bits, chives, a swirl of sour cream… You do you.

Pro tip: Leftovers taste even better. If you have any. Spoiler: you won’t.​

Tips and Swaps: Make This Soup Yours

Okay, let’s say you’re out of half-and-half, or you forgot the bacon (gasp!). Here’s how to hack your soup so it still rocks:

• No Yukon Golds? Use russet potatoes, or even those pre-cut frozen hash browns—no one’s judging.
• Vegetarian? Skip the bacon and use vegetable broth, then load up on cheese and fresh herbs.​
• Gluten-free? Swap the flour for cornstarch (mix it with cold milk before adding).
• Dairy-free? Use coconut milk, plant-based sour cream, and vegan cheese. The flavor’s a bit different, but hey, still delish.

Ever tried using leftover ham instead of bacon? Next-level hack. If you like spicy, add a dash of chili powder or hot sauce. Boom, flavor bomb.

Potatoes: Skins On or Off?

Up to you! IMO, leaving the skin gives the soup some rustic flair (not to mention zero extra prep). Your ancestors didn’t peel, why should you? 😉

Why This Soup Is a Cold Weather Savior

Think about it: cold rain outside, fuzzy socks, a bowl of this in your hands… Pure bliss. This isn’t a soup that just sits quietly at the back of the fridge—it demands to be eaten in big, steaming spoonfuls. Plus, your whole house smells like you hired a pro chef (but really, you just pressed “on” and walked away).

Common Mistakes and How to Dodge Them

Listen up—let’s keep you from making rookie moves. Potato soup should be foolproof, but just in case…

• Overcooking the dairy: Add the cream, milk, and cheese at the end so nothing curdles.
• Undercooking the potatoes: The soup’s ready when potatoes mash easily.
• Soup too thick? Add more broth or a splash of milk.
• Soup too thin? Blend more potatoes, or let it simmer longer uncovered.

Rhetorical question: Is there such a thing as “too much cheese?” (No, there is not.)

What to Serve with Crockpot Potato Soup

Honestly, this soup’s a solo superstar. But if you insist on sidekicks:

• Crusty bread—for dunking, obviously.
• A big salad—to convince yourself you’re being healthy.
• Roasted veggies—or just more soup, who’s counting?

FYI, potato soup and grilled cheese is a match made in cozy-weather heaven. You’re welcome.

Make Ahead and Storage Notes

Soup always tastes better on Day Two (magic of the fridge), so make a double batch if you’re wise.

• Fridge: Keeps up to 4 days in a sealed container.
• Freezer: Cools well, then store for up to 2 months. Thaw overnight in the fridge, reheat gently.

Four-Person Ingredient Checklist & Timing

Cooking Timing:

• Prep: 15 minutes
• Slow Cook: 6–8 hours on LOW or 4 on HIGH
• Finish: 15 minutes for blending and toppings

FAQs—Because Everyone Asks

Can I make this without a slow cooker?
Totally. Just simmer everything in a big pot on the stove, low and slow, until potatoes are tender. Piece of cake—er, soup.

What potatoes are best?
Yukon Gold if you want ultra-creamy, russets for a more classic vibe. Hash browns work in a pinch.​

Is this freezer-friendly?
Yup, but reheat gently or the dairy can split. Add a splash of milk when reheating if it’s too thick.

Conclusion: Embrace Soup Season, Friend

If you’re craving the kind of comfort food that melts away all winter blahs, this is the recipe you need. It’s cozy, easy, and honestly more satisfying than finding forgotten fries at the bottom of your takeout bag. Give it a try—your future self (and probably your entire family) will thank you. Don’t forget to double the toppings and slurp it straight from the bowl—no judgments here. Now go forth and Crockpot! 🍲 IMO, life’s too short for bad soup.