There is something about a bowl of creamy potato soup that feels like a warm blanket, and this Crock Pot version gives you all that comfort with almost no effort. You dump the ingredients in, walk away, and come back to a pot of velvety, bacon-studded soup that tastes like you stood at the stove all afternoon.
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The trick is layering flavor before the slow cooker even gets going: rendering the bacon, softening the onion and garlic, and using a cornstarch slurry at the end so the soup thickens without turning gluey. Russet potatoes break down just enough to make it creamy while still leaving tender chunks behind.
Serve it with crusty bread, a shower of sharp cheddar, and extra bacon on top, and you have a dinner that pleases picky kids and grown-ups alike. It also freezes and reheats beautifully, so make a double batch and thank yourself later.
Why You'll Love This Recipe
About the Ingredients
6 slices thick-cut bacon, chopped
Thick-cut bacon renders better and gives meaty bites; swap in turkey bacon or 1 cup diced ham if you prefer.
1 medium yellow onion, finely diced (about 1 1/2 cups)
Yellow onion gives the sweetest slow-cooked flavor; a white onion or 2 leeks work as a substitute.
3 cloves garlic, minced
Use fresh garlic for the best flavor; 1 teaspoon garlic powder can stand in if you are out.
3 pounds russet potatoes, peeled and cut into 1-inch cubes
Russets break down for creaminess; Yukon Golds hold their shape more if you like chunkier soup.
4 cups (950ml) low-sodium chicken broth
Low-sodium lets you control the salt; use vegetable broth to make it vegetarian.
1 cup (240ml) whole milk
Whole milk adds richness; swap in half-and-half for extra creaminess or unsweetened oat milk for dairy-free.
1 cup (240ml) heavy cream
Heavy cream gives the silkiest texture; full-fat coconut milk is a good dairy-free alternative.
2 tablespoons cornstarch whisked into 3 tablespoons cold water
Cornstarch thickens without floury taste; arrowroot powder works 1:1 as a substitute.
1 1/2 cups (170g) shredded sharp cheddar cheese
Sharp cheddar brings the most flavor; buy a block and shred it yourself so it melts smoothly.
1 teaspoon kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt; taste before adding more at the end.
1/2 teaspoon black pepper
Freshly ground pepper is best; add a pinch of cayenne for a subtle kick.
3 scallions, sliced, for garnish
Scallions add freshness; chives or a dollop of sour cream work just as well.
Tips & Tricks
Do not add the dairy too early
Stir in the milk, cream, and cheese only in the last 30 minutes, because boiling dairy can curdle and turn grainy.
Thicken with a slurry, not flour
Whisk cornstarch into cold water first, then stir it in during the last 30 minutes so the soup thickens evenly without lumps.
Cut potatoes evenly
Keep the cubes at about 1 inch so they cook at the same rate and you avoid a mix of mush and raw chunks.
Pro Tips
Step-by-Step Instructions
1. Crisp the Bacon
Cook the chopped bacon in a skillet over medium heat (about 350F/175C) for 8 to 10 minutes until golden brown and crisp, then transfer to a paper towel, reserving 1 tablespoon of drippings.
2. Soften the Aromatics
Add the onion to the reserved drippings and cook over medium heat for 4 to 5 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant.
3. Load the Slow Cooker
Transfer the onion mixture to the slow cooker, then add the potatoes, broth, salt, and pepper and stir to combine.
4. Slow Cook
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and crush easily against the side of the pot.
5. Mash and Thicken
Mash about one-third of the potatoes with a masher, then whisk in the cornstarch slurry and cook on high for 20 to 30 minutes until the soup bubbles at the edges and thickens.
6. Add the Dairy
Reduce the heat to low, then stir in the milk, heavy cream, and shredded cheddar and cook for 10 to 15 minutes until the cheese melts and the soup is steaming but not boiling.
7. Finish and Serve
Taste and adjust the salt and pepper, then ladle into bowls and top with the crisp bacon and sliced scallions.
Delicious Variations
Loaded Baked Potato
Top each bowl with sour cream, extra cheddar, and chives for a baked-potato spin.
Broccoli Cheddar Potato Soup
Stir in 2 cups of small broccoli florets during the last hour of cooking for a greener, heartier bowl.
Spicy Southwest Potato Soup
Add a can of diced green chiles, a teaspoon of cumin, and a pinch of cayenne with the broth for a smoky kick.
How to Store Crock Pot Potato Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the soup thickens as it chills, so loosen it with a splash of broth when reheating.
Freezer
Freeze in portions for up to 3 months; dairy-based soups can separate slightly, so whisk well after thawing and reheat gently.
Reheating
Reheat on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute bursts until steaming but not boiling.
Frequently Asked Questions
Q: Can I put raw potatoes in the Crock Pot for potato soup?
Yes, raw peeled and cubed potatoes go straight into the slow cooker and cook perfectly in 6 to 7 hours on low. Just cut them into even 1-inch pieces so they soften at the same rate.
Q: Why did my potato soup turn out gluey?
Over-mashing or blending the potatoes releases starch and makes the soup gluey. Mash only about a third of the potatoes by hand and never use an immersion blender on the whole pot.
Q: Can I make Crock Pot potato soup with frozen potatoes?
Yes, frozen diced hash browns work as a shortcut and can replace the cubed potatoes cup for cup. Reduce the cooking time to 4 to 5 hours on low since frozen potatoes cook faster.
Q: How do I keep the dairy from curdling in the slow cooker?
Add the milk, cream, and cheese only during the last 30 minutes on low heat, and never let the soup come to a rolling boil after the dairy goes in. Let the dairy come to room temperature first for the smoothest result.
Q: Can I make this potato soup without bacon?
Yes, simply skip the bacon and use 2 tablespoons of butter or olive oil to soften the onion. Add a teaspoon of smoked paprika to keep that smoky depth of flavor.
If you make this Crock Pot Potato Soup, I would love to hear how it turned out. Leave a comment below, rate the recipe, and share a photo of your cozy bowl with me on social media.
Crock Pot Potato Soup
Crock Pot Potato Soup is a creamy, hearty slow-cooker classic loaded with tender potatoes, bacon, and cheddar for an easy hands-off dinner.
🧂 Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cups (950ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 2 tablespoons cornstarch whisked into 3 tablespoons cold water
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 scallions, sliced, for garnish
📋 Instructions
- 1Crisp the Bacon — Cook the chopped bacon in a skillet over medium heat (about 350F/175C) for 8 to 10 minutes until golden brown and crisp, then transfer to a paper towel, reserving 1 tablespoon of drippings.
- 2Soften the Aromatics — Add the onion to the reserved drippings and cook over medium heat for 4 to 5 minutes until translucent and soft, then stir in the garlic and cook 30 seconds until fragrant.
- 3Load the Slow Cooker — Transfer the onion mixture to the slow cooker, then add the potatoes, broth, salt, and pepper and stir to combine.
- 4Slow Cook — Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and crush easily against the side of the pot.
- 5Mash and Thicken — Mash about one-third of the potatoes with a masher, then whisk in the cornstarch slurry and cook on high for 20 to 30 minutes until the soup bubbles at the edges and thickens.
- 6Add the Dairy — Reduce the heat to low, then stir in the milk, heavy cream, and shredded cheddar and cook for 10 to 15 minutes until the cheese melts and the soup is steaming but not boiling.
- 7Finish and Serve — Taste and adjust the salt and pepper, then ladle into bowls and top with the crisp bacon and sliced scallions.
