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!
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.
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!
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.
With love, from our simple kitchen to yours.
Other Delicious Soup Recipes
Crockpot Potato Soup + Video
- 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
- chives, extra shredded cheddar cheese and bacon
- 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.
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 November 2022
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