Homemade Crockpot Potato Soup

I didn’t grow up making potato soup in a crockpot—honestly, I didn’t grow up making much soup at all. My mom was more of a casserole person. But when I had kids and needed meals that could sit all day while I ran around doing school pickups and soccer practice, I finally understood why people loved their slow cookers.

This crockpot potato soup changed everything for me. It’s the kind of recipe where you throw everything in before lunch, and by dinner you’ve got this creamy, bacon-loaded soup that makes everyone think you spent hours in the kitchen. You didn’t, but they don’t need to know that.

What Kind of Potatoes Should I Use?

For crockpot potato soup, you have a couple of good options depending on the texture you’re after. Russet potatoes are a popular choice because they break down nicely during the long cooking time, creating a naturally thick and creamy soup. If you prefer your soup to have more defined potato chunks, Yukon Gold potatoes hold their shape better while still giving you that buttery flavor. You can even use a mix of both if you want some chunks with a creamy base. Just make sure to cut your potatoes into similar-sized pieces so they cook evenly in the crockpot.

Options for Substitutions

This potato soup is pretty forgiving when it comes to swaps, so here are some options:

• Potatoes: Russets are classic for their starchy texture that helps thicken the soup, but Yukon golds work great too for a creamier result. You can even mix both types if that’s what you have on hand.
• Bacon: If you’re out of bacon, try using diced ham or cooked sausage for that smoky, savory flavor. For a vegetarian version, skip the meat and add smoked paprika for depth.
• Chicken broth: Vegetable broth is a solid substitute if you want to keep things vegetarian or just use what you have. The flavor will be slightly different but still tasty.
• Milk: Whole milk gives the best creamy texture, but you can use 2% or even half-and-half if you want it richer. For a dairy-free option, try unsweetened almond or oat milk, though the flavor will be lighter.
• Cheddar cheese: Feel free to swap cheddar with Monterey Jack, Colby, or a Mexican cheese blend. Just avoid pre-shredded cheese if possible since it doesn’t melt as smoothly.
• Sour cream: Greek yogurt works as a substitute here and adds extra protein. Plain yogurt works too, though it’s a bit thinner.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot potato soup is adding the dairy ingredients too early, which can cause the milk and sour cream to curdle or separate – always wait until the potatoes are fully cooked before stirring in the butter, flour, milk, cheese, and sour cream.

Another common error is cutting your potatoes into uneven pieces, so aim for uniform 1-inch cubes to ensure they all cook at the same rate and you don’t end up with some mushy and others still firm.

Don’t skip whisking the flour into the butter before adding it to the soup, as this creates a roux that prevents lumps and helps thicken the soup properly.

Finally, resist the urge to crank up the heat after adding the dairy – keep it on low for that final 30-60 minutes to gently warm everything through without breaking the creamy texture.

What to Serve With Potato Soup?

This hearty potato soup is filling on its own, but I love serving it with a crusty bread roll or some buttery biscuits for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds some freshness to your meal. If you’re feeding a crowd, consider setting up a potato soup bar with extra toppings like shredded cheese, crispy bacon bits, sour cream, and chopped green onions so everyone can customize their bowl. For a complete dinner, a roasted vegetable medley or some steamed broccoli on the side rounds everything out nicely.

Storage Instructions

Store: Keep your leftover potato soup in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two, so it’s great for meal prep. Just give it a good stir before reheating since it might thicken up a bit in the fridge.

Freeze: You can freeze this soup for up to 3 months, though the texture of the potatoes might change slightly when thawed. For best results, let it cool completely before transferring to freezer-safe containers, leaving a little room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth to get it back to your preferred consistency. You can also microwave individual portions, but make sure to stir halfway through to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 70-85 g
• Fat: 155-170 g
• Carbohydrates: 220-240 g

Ingredients

For the soup base:

• 2.5 lb potatoes (peeled and cut into 1-inch cubes)
• 3 cups chicken broth (I use Swanson for a consistent savory base)
• 8 oz bacon
• 1/2 onion
• 2 garlic cloves
• 1.5 tsp salt
• 1/4 tsp pepper
• 1 bay leaf

For the thickening and finish:

• 4 tbsp butter (I prefer Kerrygold unsalted for a richer finish)
• 1/4 cup flour
• 2 cups milk
• 1 cup cheddar (freshly shredded for smoother melting)
• 3/4 cup sour cream
• green onions

Step 1: Prepare Ingredients and Cook Bacon

• 2.5 lb potatoes, peeled and cut into 1-inch cubes
• 8 oz bacon
• 1/2 onion, diced
• 2 garlic cloves, minced

Cut the potatoes into 1-inch cubes and set aside.

Dice the onion and mince the garlic cloves.

Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then remove to a paper towel-lined plate.

Once cooled, crumble the bacon into bite-sized pieces.

I like to reserve about 2 tablespoons of bacon fat for added flavor—it’s a great way to deepen the savory notes without extra effort.

Step 2: Build the Soup Base in the Crockpot

• cubed potatoes from Step 1
• 3 cups chicken broth
• diced onion and minced garlic from Step 1
• 1.5 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• crumbled bacon from Step 1

Add the cubed potatoes, chicken broth, diced onion, minced garlic, salt, pepper, and bay leaf to your crockpot.

Stir to combine, then add the crumbled bacon.

Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are very tender and easily fall apart when pierced with a fork.

Step 3: Mash Potatoes and Create a Creamy Base

• cooked soup base from Step 2
• 4 tbsp butter
• 1/4 cup flour
• 2 cups milk

Once the potatoes are tender, use a potato masher or immersion blender to break down the potatoes to your desired consistency—I prefer leaving some chunks for texture, but you can make it as smooth as you like.

Remove and discard the bay leaf.

In a small bowl, melt the butter and whisk in the flour to create a smooth paste (called a roux), cooking it for about 1 minute to remove the raw flour taste, then slowly whisk in the milk until smooth.

Step 4: Finish the Soup with Cream and Cheese

• milk-roux mixture from Step 3
• 1 cup cheddar, freshly shredded
• 3/4 cup sour cream

Pour the milk-roux mixture from Step 3 into the crockpot and stir well to combine.

Add the freshly shredded cheddar cheese and sour cream, stirring until the cheese melts completely and the soup is smooth and creamy.

Taste and adjust seasonings as needed.

I like to add an extra pinch of salt and pepper here because the sour cream can mute some of those savory notes.

Step 5: Heat Through and Serve

• creamy soup from Step 4
• green onions, for garnish

Cover the crockpot and cook on low for 30-60 minutes, stirring occasionally, until the soup is heated through and reaches your desired temperature.

The longer cooking allows the flavors to meld beautifully.

Ladle into bowls and top with fresh green onions just before serving.

Homemade Crockpot Potato Soup

Delicious Homemade Crockpot Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs 17 minutes mins

Servings 8 servings

Calories 2750 kcal

Ingredients

  

For the soup base

• 2.5 lb potatoes (peeled and cut into 1-inch cubes)
• 3 cups chicken broth (I use Swanson for a consistent savory base)
• 8 oz bacon
• 1/2 onion
• 2 garlic cloves
• 1.5 tsp salt
• 1/4 tsp pepper
• 1 bay leaf

For the thickening and finish

• 4 tbsp butter (I prefer Kerrygold unsalted for a richer finish)
• 1/4 cup flour
• 2 cups milk
• 1 cup cheddar (freshly shredded for smoother melting)
• 3/4 cup sour cream
• green onions

Instructions

 

• Cut the potatoes into 1-inch cubes and set aside. Dice the onion and mince the garlic cloves. Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then remove to a paper towel-lined plate. Once cooled, crumble the bacon into bite-sized pieces. I like to reserve about 2 tablespoons of bacon fat for added flavor—it's a great way to deepen the savory notes without extra effort.
• Add the cubed potatoes, chicken broth, diced onion, minced garlic, salt, pepper, and bay leaf to your crockpot. Stir to combine, then add the crumbled bacon. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are very tender and easily fall apart when pierced with a fork.
• Once the potatoes are tender, use a potato masher or immersion blender to break down the potatoes to your desired consistency—I prefer leaving some chunks for texture, but you can make it as smooth as you like. Remove and discard the bay leaf. In a small bowl, melt the butter and whisk in the flour to create a smooth paste (called a roux), cooking it for about 1 minute to remove the raw flour taste, then slowly whisk in the milk until smooth.
• Pour the milk-roux mixture from Step 3 into the crockpot and stir well to combine. Add the freshly shredded cheddar cheese and sour cream, stirring until the cheese melts completely and the soup is smooth and creamy. Taste and adjust seasonings as needed. I like to add an extra pinch of salt and pepper here because the sour cream can mute some of those savory notes.
• Cover the crockpot and cook on low for 30-60 minutes, stirring occasionally, until the soup is heated through and reaches your desired temperature. The longer cooking allows the flavors to meld beautifully. Ladle into bowls and top with fresh green onions just before serving.