Crockpot Potato Soup (Thick and Creamy Recipe) + Video
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Crockpot Potato Soup is a thick and creamy cheesy slow cooker soup that your whole family will enjoy! Loaded with flavorful bacon, herbs, potatoes, and cheese, there’s no way anyone will leave the kitchen table unsatisfied. Don’t skip the video in this post — check out the techniques that make this easy crockpot potato soup the most delicious recipe to boot!
Can we all just agree that the creamy texture of this crock pot potato soup is crazy good? It’s a great recipe for the perfect hot soup and the easiest way to treat your taste buds on cold days.
What I really enjoy about this easy potato soup recipe is the depth of flavor that it has.
Each bite reveals lots of flavor – and it makes it the perfect ultimate comfort food. The recipe card shows you all the steps needed to make this simple crockpot potato soup – which is sure to be a new family favorite.
I find myself making slow cooker soups at any time of year because I just love the way that soup tastes!
The beauty of this soup is that it is loaded with flavors and is still such an easy recipe to make.
I often find myself adding some extra cheese and crispy bacon to the top of this delicious potato soup because you can never have too many favorite toppings!
Pair with homemade dinner rolls, and you’re set with the best soup and side!
Crockpot Potato Soup
Who doesn’t love a good loaded potato stew? No one I know!
And this slow cooker potato soup recipe sure is loaded — onions, cream, herbs, bacon, and cheese? Yes, please!
Even better, this easy crockpot potato soup can be on the table in under 5 hours, or less if you prep ahead.
Recipe Video
To see us make slow cooker potato soup from start to finish, watch the video in this post!
Trying to make this recipe work on the stovetop? Let me recommend my stovetop loaded baked potato soup instead. It’s much better suited for what you’re looking for!
Think this is the only crock pot soup recipe I have? Think again! Try out my classic chicken noodle or saucy taco crockpot soup that you can slow cook to perfection.
Ingredient Notes and Substitutions
- Potatoes – Yukon gold is my preferred spud for this easy crockpot potato soup recipe.
But any nice, waxy potato can be used as a substitute: red skinned, russet, and carola, for example. - Cooked Bacon – In the soup and on top of it — more is more, I say!! Save some from breakfast to use at dinnertime. My favorite home cooking hack!
- Yellow Onion – White or red onions can always be used instead, but remember the differences between the three: white onions are sharp, red are sweet, and yellow fall somewhere in between.
- Chicken Broth – Most broths can be used in its place — vegetable, mushroom, or beef. Chicken, however, really matches this flavor profile best.
- Sour Cream – To add a tangy creaminess to this dish! Cream cheese is one swap you could try, though it will make your crockpot loaded potato soup much thicker.
And if that’s what you want, then I’d highly recommend it! - Dried Parsley – Fresh herbs are always lovely, though you will definitely need a whole lot more to get the same amount of flavor.
So, for this crockpot potato soup, you’ll need 3 tablespoons of fresh parsley to make up the difference!
Easy Crockpot Potato Soup Tips and Tricks
- The Finishing Touches
Chives, bacon, sour cream, and cheese are the no-brainer garnishes for this crockpot potato soup. But think outside the box!
What about crackers, corn (for pops of texture and sweetness!), broccoli, or crispy fried onions?
- Through Thick and Thin
Not everyone loves a thick slow cooker potato soup. That’s okay!
Thin things out a bit with splashes of chicken broth until it’s the consistency that you want.
Alternatively, thicken it up by smashing the potatoes more or adding a bit of cornstarch.
- Load Up the Protein
It’s easy to sneak some extra protein in the form of shredded chicken, shredded beef, or ground meat into this slow cooker loaded potato soup!
It’s a great way to make use of leftovers from the night before, too.
Storing and Reheating Leftover Crockpot Loaded Potato Soup
Leftovers should cool to room temperature before being transferred to an airtight storage container.
Slow cooker loaded potato soup can be chilled for 3 days or frozen for up to 6 months — though, I wouldn’t necessarily recommend freezing!
The consistency of the potatoes and creamy broth changes when frozen.
Reheat right on the stovetop, keeping it on a medium heat and stirring until warmed through.
Store crockpot loaded potato soup without toppings and add them fresh once it’s been reheated!
Slow Cooker Potato Soup FAQ
Sure, you can! Any cream can be used in its place. Consider that this will make the broth, well, creamier and richer in flavor.
Thin a heavier cream with regular milk, or just use regular milk instead if you’re going for a thinner broth.
The key is to cook your potatoes in larger pieces and smash them afterward, just before the end of cooking.
And we’re smashing, not puréeing, to also avoid that gumminess that you sometimes find in loaded potato soups.
The type of potato used can also be a factor. See the ingredients section above for tips on choosing the best potatoes for slow cooker loaded potato soup!
That’s usually a matter of preference, but I actually recommend peeling the spuds for this one — and that says something coming from me!
Leaving the skins on will make smashing less effective and also result in bits of potato skins floating around in the broth.
Enjoy!
With love, from our simple kitchen to yours.
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Crockpot Potato Soup (Thick and Creamy Recipe) + Video
Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 10 slices cooked bacon, diced
- 1 tablespoon dried parsley
- 3 cups chicken broth
- ½ teaspoon salt, or to taste
- ¾ teaspoon black pepper, or to taste
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces evaporated milk, or half & half, or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
Optional Toppings
- chives, extra shredded cheddar cheese and bacon
Instructions
- Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
- Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
- Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
- Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
- Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
- Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
- Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2017, updated and republished September 2024
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It's almost done and I can tell I should have used by gut instinct and sauteed the onions first – next time I will sautee the onions with celery and carrots for a more traditional soup base.
I sauteed the onions and garlic before adding to the soup
I would highly recommend it.
If I wanted to add broccoli and shredded cooked chicken would I let that cook all day with the soup or add after it is done and let it cook for like 15 more minutes? What do you guys think?
Add the broccoli at the end for 15 min. If not, it would be mush
You can also use rice flour instead of regular flour if you want to be gluten free.
Just finished making and the whole time it was cooking it smelled fantastic. I stopped myself from tasting until the end and OMG it was so good. Followed recipe to the letter and wouldn't change anything. A little disappointed I have to take it to my brothers birthday party…….. Oh well just have to make some more just for me.
We are so happy you enjoyed it! Yes make some for yourself!
I would try to use this recipe for my little home cafe. This would be an interesting experience.
Thank you SOOO much!!! It worked
I put in Italian Sausage and added spinach, was delicious.
love it my mom always made me potato soup when I wasn't feeling well
Made this soup for my daughter and I. We loved it. Now I need to make it for my husband and son.
If I add carrots and celery would I just add it in the crockpot with the onion? Or would it need less time to cook or more time? Thanks!:)
I can't have chicken, I wonder if Vegetable stock would do? Thinking Cream of Mushroom soup instead, with celery, or cream of celery soup, like the broccoli idea, maybe chipped carrots for color. yummy to the rest of the ingredients, 1/2 the garlic…too over powering.
Great recipe, but instead of using flour( in case someone is celiac) just purée some of the potatoes, mash the rest…this will give you a thick chunky soup
Just made this for the family and oh my! It is so good. Will make again! Thank you for the recipe!
Great recipe! Question: If I add carrots and celery would I just add it in the crockpot with the onion? Or would it need less time to cook or more time? Thanks!:)
My family loves this recipe! It has been added into the rotation of the recipes we cook regularly. My husband even insists on doubling it so we have it for a few days as leftovers.
Trying this recipe tonight with gf all purpose flour and coconut cream ( instead of half/half) it's starting to smell delicious. 😋
Great soup I made it tonight. I will probably tweak the onion and garlic though it was a little much. My super picky boyfriend actually liked it
What can I use instead of the flour so that this can be gluten free?
Can I use canned potatoes for this recipe??
I made this tonight in my instant pot. I followed the exact recipe and it turned out amazing. Even my picky 15 year old loved it and she hates soup
Best potato soup I have made. Left skins on potatoes.
This was perfect! Just the comfort food we needed
I made this it was a huge HIT!
Can you throw all ingredients in and cook it that way??
I've been making baked potato soup for roughly 20 years, but I made this version today and now I have a NEW favorite potato soup. Absolutely amazing!