You know those days when you just want to come home to something warm and comforting waiting for you? That's exactly why I fell in love with this crockpot potato soup. It's thick, creamy, and loaded with tender potatoes, crispy bacon, sharp cheddar cheese, and just the right amount of veggies to make you feel good about eating it (even though it tastes absolutely sinful!).
I actually discovered this recipe by accident last winter. Emily was sick with a cold, and I needed something hearty that wouldn't require me to stand over the stove all day. I threw everything in the crockpot before running her to the doctor, and when we got home hours later, the whole house smelled AMAZING. She asked for seconds that night, which is saying something when you're dealing with a stuffy nose!
The best part? You can turn this into a Cajun potato soup by adding some Cajun seasoning to the mix if you want a little kick. But the classic version I'm sharing today is what I make most often because it's just so darn good on its own.
If you're looking for more comforting soup recipes, you'll want to check out my Loaded Baked Potato Soup - it's another family winner!
Jump to:
- Why You Will Love This Crockpot Potato Soup Recipe
- Ingredients For The Best Crockpot Potato Soup
- How To Make Potato Soup In A Crockpot
- Storage And Reheating Your Potato Soup
- Tips And Variations For Crockpot Potato Soup
- Frequently Asked Questions About Crockpot Potato Soup
- Recipes You May Like
- Conclusion
- Crockpot Potato Soup
Why You Will Love This Crockpot Potato Soup Recipe
- Set it and forget it - Seriously, toss everything in the slow cooker in the morning and dinner's ready when you are
- Super creamy without being heavy - The roux technique I use creates the most velvety texture
- Loaded with bacon and cheese - Because let's be real, that's what makes life worth living
- Budget-friendly - Potatoes are cheap, and most of these ingredients are probably already in your kitchen
- Kid-approved - Even picky eaters love this creamy potato soup (Emily's friends always ask if we're having "that potato thing" when they come over)
- Freezer-friendly - Make a double batch and freeze half for those crazy busy weeks
Ingredients For The Best Crockpot Potato Soup
Here's what you'll need to make this loaded crockpot potato soup:
For The Soup Base:
- 2 lb golden potatoes (about 8 medium), diced - I love golden potatoes because they hold their shape better than russets
- 3 cups low sodium chicken broth - Low sodium is key so you can control the salt level
- 2 large carrots, peeled and diced
- 1 rib celery, diced
- ½ medium onion, finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic - Fresh is better but jarred works in a pinch
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
For The Toppings:
- 6 slices thick cut bacon - Don't skimp here!
- ¼ cup butter
- ¼ cup all purpose flour
- 1½ cups milk - Whole milk gives the best results
- 2 cups shredded cheddar cheese, divided - Sharp cheddar is my go-to
- 2 green onions, sliced
How To Make Potato Soup In A Crockpot
Making this easy crockpot potato soup is honestly foolproof. Here's how I do it:
Preparing The Soup Base
- Place your diced potatoes, chicken broth, carrots, celery, onion, salt, garlic, parsley, thyme, and black pepper into a 3-6 quart crockpot.
- Put the lid on and cook on low for 8 hours or high for 4 hours. You'll know it's done when the vegetables are fork-tender and your kitchen smells incredible!
Getting The Bacon Ready
- Meanwhile, lay the bacon out flat on a baking sheet. I learned this trick from my college cooking class - baking bacon is SO much easier than dealing with grease splatters on the stovetop.
- Bake at 350°F for 15-20 minutes until it reaches your desired level of crispiness. I like mine pretty crispy for this soup!
- Remove to a cutting board to cool slightly before chopping. (Pro tip: Kitchen scissors work great for cutting bacon into pieces.)
Making The Roux (This Is The Secret!)
This step is what takes your slow cooker potato soup from good to absolutely restaurant-quality. Don't skip it!
- Just before the soup is done cooking, make the roux in the microwave. In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
- Stir in the flour until it's completely absorbed. It should look like a thick paste.
- Whisk in the milk until smooth. Make sure to use a scraper to get into the edges of the cup - you want every bit of that flour whisked into the milk.
- Microwave on high in 45 second intervals, whisking after each time, until it's very thick. For me, 4 intervals at 45 seconds each was perfect. Watch it carefully though - it WILL bubble up, so use a bowl with plenty of room at the top! (I learned this the hard way when I had to clean my microwave...)
Bringing It All Together
- Stir the thickened milk mixture into the crockpot, along with 1 cup of shredded cheddar cheese and most of your cooked, chopped bacon. Reserve some bacon for topping because presentation matters!
- Give everything a good stir and let it sit for about 5 minutes so the cheese melts completely.
- Serve your creamy crockpot potato soup in bowls and top with the remaining cheese, remaining bacon, and sliced green onions.
Want to know what else goes perfectly with soup? Try making my Kielbasa Potato Soup next time for a different twist on potato soup!
Storage And Reheating Your Potato Soup
One of the best things about this crockpot baked potato soup is that it keeps really well. Here's how I store mine:
Refrigerator Storage: Store cooled soup in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day (if you can believe it!).
Freezing: You CAN freeze this soup, but here's my tip - freeze it BEFORE adding the dairy. The cream and cheese can get grainy when frozen and reheated. Just freeze the potato and veggie base, then make a fresh roux and add fresh cheese when you're ready to eat it.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it's gotten too thick. Microwave works too - just reheat in 1-minute intervals, stirring between each one.
Tips And Variations For Crockpot Potato Soup
After making this loaded potato soup crockpot recipe at least two dozen times, I've picked up a few tricks:
Want It Thicker? Use a potato masher to mash some of the potatoes right against the side of the crockpot. This releases more starch and makes the soup even creamier. You can also add an extra tablespoon of flour to your roux.
Make It Cajun: Add 1-2 tablespoons of Cajun seasoning to the pot at the beginning. Start with less - you can always add more! This turns it into a proper Cajun potato soup with a nice spicy kick.
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for that smoky bacon-ish flavor.
Add More Veggies: Throw in some corn, diced bell peppers, or even some spinach at the end. Emily actually likes when I add corn!
Different Cheese: While I love sharp cheddar, you can also use a combination of cheddar and Monterey Jack, or even some cream cheese stirred in at the end for extra creaminess.
Stovetop Version: Don't have a crockpot? No problem! Simmer all the vegetables in a large pot for 20-25 minutes until tender, then follow the same steps for adding the roux and toppings.
Frequently Asked Questions About Crockpot Potato Soup
Yes, but freeze before adding dairy. Add milk and cheese when reheating for best texture.
Yes, russets work well but may break down more, creating a thicker, creamier texture.
Mash some potatoes against the side of the crockpot or add an extra tablespoon of flour to the roux.
Yes, simmer vegetables in a large pot for 20-25 minutes until tender, then follow the same steps for adding the roux and toppings.
Recipes You May Like
If you're loving this crockpot potato soup recipe, you've got to try these other cozy soup recipes:
- Corn Chowder Soup - Another creamy, comforting soup that's perfect for chilly days
- Broccoli Cheese Soup - Just as cheesy and delicious, but with a veggie twist
- Buffalo Chicken Soup - When you want something with a little more kick!
Conclusion
This crockpot potato soup has become such a staple in our house that I honestly make it at least twice a month during the colder months. There's something so satisfying about coming home to a house that smells like comfort food, and knowing that dinner is literally just waiting for you to ladle it into bowls.
The combination of tender potatoes, crispy bacon, and melted cheddar cheese is just unbeatable. And that roux technique? Game changer! It makes the soup so much creamier than just dumping in some cream or milk.
Whether you make the classic version or jazz it up with some Cajun spices, I know you're going to love this recipe as much as my family does. It's one of those recipes that gets requested again and again (Emily literally texted me last week asking if we could have "the potato soup" for dinner).
Give it a try and let me know what you think! And don't forget to save this to Pinterest so you can find it easily when you need a warm, comforting meal.
Crockpot Potato Soup
Equipment
- 3-6 quart crockpot
- Large glass bowl or measuring cup
Ingredients
- 2 lb golden potatoes about 8 medium, diced
- 3 cups low sodium chicken broth
- 2 large carrots peeled and diced
- 1 rib celery diced
- ½ medium onion finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 6 slices thick cut bacon
- ¼ cup butter
- ¼ cup all purpose flour
- 1 ½ cups milk
- 2 cups shredded cheddar cheese divided
- 2 green onions sliced
Instructions
- Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
- Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
- Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
- Just before the soup is done cooking, make the roux in the microwave.
- In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
- Stir in the flour until completely absorbed.
- Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
- Microwave on high in 45 second intervals, whisking each time, until very thick. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
- Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
- Serve soup and top with remaining cheese, remaining bacon and green onions.
