Closeup of crock pot potato soup in a white bowl. Topped with cheddar cheese, bacon, and green onion.
American Recipes, Crock Pot, Dinner, Soups

Crockpot Potato Soup

10 comments

Crockpot Potato Soup is a hearty and creamy soup that your entire family will enjoy. It starts with the perfect amount of potatoes in a creamy soup base. Then topped with cheddar cheese, green onions and bacon to make a yummy loaded potato soup.

Twp bowls of crockpot potato soup garnished with bacon, green onions, and cheddar cheese.

My favorite thing about this soup is that it is like a loaded baked potato. But with all the cheesy and creamy goodness of soup to make the perfect comfort food. My husband is not a soup fan, but he loves this soup because it is so hearty.

I look forward to fall so that I can start making soups in a slow cooker. Some of my favorites to make are my Homemade Chicken Noodle Soup and Taco Soup. They are such hearty soups and two of my favorite fall recipes.

Crockpot Potato Soup Ingredients

  • Golden Potatoes – I prefer these because of the texture they have in the soup
  • Chicken Broth – Adds just the right amount of flavor that the potatoes soak up
  • Carrots – Sliced baby carrots also work well.
  • Celery – I added on rib of celery, but you can add more if you want a bit more crunch.
  • Yellow Onion – I prefer the sweeter taste of the yellow onion
  • Salt – Most of my recipes I try to keep this low. Adjust to your liking.
  • Chili Powder – I would recommend not skipping this spice. It makes the flavor so good and there is no heat from it at all.
  • Dried Parsley – Don’t skip this spice. It adds so much flavor to the soup.
  • Black Pepper – I love black pepper and I think the amount is perfect. But you can adjust to your liking.
  • Fresh Garlic – If you don’t like to mince the garlic. Pre-minced garlic is a good option.
  • Dried Thyme – You can use fresh or dry thyme.
  • Thick Cut Bacon – I recommend using thick cut bacon. Because it will hold up better in the soup.
  • Unsalted Butter – This is the base for the roux that helps thicken everything up. I prefer unsalted butter to keep the sodium down.
  • All-purpose Flour – This will help thicken up the soup base.
  • Milk – You can use any milk for this. like to thin the cream down the cream just a little bit.
  • Heavy Cream – This is what gives this yummy soup most of its amazing creaminess.
  • Cheddar Cheese – I will also use a Colby jack cheese as well.
  • Green Onions – They are the perfect topping because of their mild taste and they look great too.

How To Make Crockpot Potato Soup

  • Wash potatoes, then cube them into ½” – ¾” chunks and add them to a 6 quart Crockpot. Peel carrots, then dice the carrots, onions and celery and place them in the Crockpot.
  • Add chili powder, salt, ground black pepper, garlic, parsley, thyme and chicken broth. Stir with a large spoon until well mixed.
  • Place the lid on and cook on low for 6-8 hours, or high for 3-4 hours.
  • About 30 minutes before soup is done cooking. Place 6 pieces of bacon on a parchment lined baking sheet and bake at 400 degrees for 15-20 minutes or until it has reached your desired crispiness. Remove from oven and let cool, then chop to desired size and set aside.
  • In a medium bowl melt butter, then mix in flour until butter is completely absorbed. Then slowly whisk in the heavy cream and milk and mix until there is no lumps.
  • Remove lid from the Crockpot and stir in the milk roux, then add in 2 cups of cheese. Next add in most of the bacon reserving some for garnish and mix until the cheese is full melted and incorporated into the soup.
  • When serving garnish with the remaining cheese, bacon and sliced green onions. Enjoy!

Can I Make it in the Instant Pot?

Yes, loaded potato soup is a great recipe to make in the Instant pot. Start by placing the cubed potatoes at the bottom of the Instant Pot. Then add in the carrots, onions, celery, chili powder, salt, ground black pepper, garlic, parsley, thyme, and pour in the chicken broth.

Then, place the lid on your Instant Pot and lock it into place. Turn pressure release valve to sealing, then select pressure cook, high pressure. Cook for 8 minutes. It will take about 10 minutes for the pressure to build up. Before the cooking timer starts to count down. When timer runs out turn release valve to release. Wait for safety valve to drop before removing lid.

Then turn the Instant Pot to saute. Mix in the milk mixture, bacon and cheddar cheese. Mix until the cheese has completely melted.

Slow cooker loaded potato soup ready to be served.

Reheating Potato Soup

In my opinion Crockpot Potato Soup tastes even better the next day. It allows all the flavors to marinate into the potatoes. I will stay good in the fridge for up to 3 days as long as it is stored in an airtight container.

Microwave – Put the desired amount of soup in a microwave-safe bowl. Cook for 1 minute and 30 seconds or until hot stirring every 30. Then garnish with shredded cheddar cheese, bacon, and sliced green onions.

Stove Top – In a medium pot heat soup over medium heat until it becomes hot. Do not let the soup boil or it will over cook the potatoes and become mushy. Then top with your favorite toppings and enjoy.

Can You Freeze Potato Soup?

This is not an ideal soup to freeze. Most dairy based soups do not freeze well. It will cause the dairy to separate and will not have the same flavor. It also can make the potatoes mushy when reheated. So I recommend that you do not freeze it.

What Are The Best Potatoes To Use?

Just about any potatoes will work with this recipe. I have tried it with russet potatoes and red potatoes. But I have found that they are not as smooth as the golden potatoes. Red potatoes fall right in the middle as far as smoothness. I also found that I can leave the skins on the golden potatoes and after they are cooked you can’t even tell.

Ways To Mix Up Your Slow Cooker Potato Soup

  • Blend the potatoes to make it a creamy potato soup. You can make it as chunky or smooth as you like. The best way to do this is with an immersion blender.
  • Add chopped ham to make it an even heartier soup and a little extra protein.
  • Add roasted red pepper to give the soup a little bit more of a kick.
  • Replace the flour with corn starch to make this a gluten free recipe.
Closeup of crock pot potato soup in a white bowl. Topped with cheddar cheese, bacon, and green onion.

Crockpot Potato Soup

Crockpot Potato Soup is a hearty and creamy soup that your entire family will enjoy. It starts with the perfect amount of potatoes in a creamy soup base. Then topped with cheddar cheese, green onions and bacon to make a yummy loaded potato soup.
5 from 8 votes
Print Pin
Course: Soup
Cuisine: American
Keyword: Crockpot Potato Soup
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 590kcal

Ingredients

  • lbs golden potatoes (about 5 medium potatoes diced into ½" – ¾" pieces)
  • cups low sodium chicken broth
  • 2 large carrots (peeled and diced)
  • 1 rib celery (diced)
  • 1 medium onion (diced)
  • 1 tsp salt
  • 1/4 tsp chili powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 tsp ground black pepper
  • 1 tsp garlic (minced)
  • 6 slices thick cut bacon
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • cups heavy cream
  • cups cheddar cheese (grated and divided into 2 cups and ½ cup)
  • 2 green onions (sliced)

Instructions

  • Wash potatoes, then cube them into ½" – ¾" chunks and add them to a 6 quart Crockpot. Peel carrots, then dice the carrots, onions and celery and place them in the Crockpot.
  • Add chili powder, salt, ground black pepper, garlic, parsley, thyme and chicken broth. Stir with a large spoon until well mixed.
  • Place the lid on and cook on low for6-8 hours, or high for 3-4 hours.
  • About 30 minutes before soup is done cooking. Place 6 pieces of bacon on a parchment lined baking sheet and bake 400 degrees for 15-20 minutes or until it has reached your desired crispiness. Remove from oven and let cool, then chop to desired size and set aside.
  • In a medium bowl melt butter, then mix in flour until butter is completely absorbed. Then slowly whisk in the heavy cream and milk and mix until there is no lumps. Then heat the roux in the microwave for 45 seconds and mix again.
  • Remove lid from the Crockpot and stir in the milk roux, then add in 2 cups of cheese. Then add in most of the bacon reserving some for garnish and mix until the cheese is full melted and incorporated into the soup.
  • When serving garnish with the remaining cheese, bacon and sliced green onions. Enjoy!

Notes

Crockpot Potato Soup is a hearty and creamy soup that your entire family will enjoy. It starts with the perfect amount of potatoes in a creamy soup base. Then topped with cheddar cheese, green onions and bacon to make a yummy loaded potato soup.

Nutrition

Calories: 590kcal | Carbohydrates: 33g | Protein: 25g | Fat: 42.5g | Saturated Fat: 24g | Sodium: 1470mg | Potassium: 1021mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4193IU | Vitamin C: 20mg | Calcium: 409mg | Iron: 6mg

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10 Comments

  1. 5 stars
    Soup season is the best season and this potato soup is at the top of my list. Love that I can put it in the crockpot and have it ready to eat when I need it!

  2. 5 stars
    We loved this Potato Soup! It was super easy made in the crockpot and is so incredibly creamy! I am making this again soon!

  3. The instructions call for Thyme, but is isn’t included in the ingredients. How much should I put?

  4. 5 stars
    This is just the kind of recipe I like having simmering away on a cold day!

  5. Shadi Hasanzadenemati

    5 stars
    Love how easy this recipe is. It’s perfect for our family!

  6. 5 stars
    The cheese and bacon just take this soup over the top. And you can make it in the crock pot? Win! I love easy and tasty recipes like this one.