Crockpot Potato Soup + 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!
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 + 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 November 2022
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My husband makes the best spud soup/chowder. He adds celery, carrots, onions, 1 can cream corn and chunks of ham and some of the cooked bacon.Thanks
That sounds fabulous Jo! Thanks for sharing.
Making tonight only I'm adding broccoli, can't wait to try it. !
I would use just broccoli. Have been searching for a good receipe. This sounds great. Thanks
At my Annual Christmas cookie exchange I always serve a different soup. This one looks perfect from my 25 lady friends. Is it possible to make this on the stove? If so what changes do I need to make?
What can I use to replace the sour cream
You could try plain Greek yogurt.
Just don't use it. I'm not a fan of sour cream. Its added after the soup is done so it shouldn't be missed
I made this today. It is delicious. No changes to the ingredients. I will make this again!
Awesome, Amelia!! We are so happy to hear that!!
Can this be made on the stove?
Can you you freeze once completely made?
Can you use 2% milk if you don't have half and half, evaporated milk, or heavy cream?
You can use any milk, but it will affect your end product. The heavier the cream the richer and thicker the soup. That said, you can absolutely use milk.
Enjoy and let us know how it goes.
I just made this.. It's really good. I eyeballed all the ingredients. And I put the bacon in right from the start.. tastes really really good
We are so happy you enjoyed it!
Thank you so much for this soup recipe. I am a true New England girl and i love good soups or chowder for the winter. (Living in Georgia it adds a bit of home)Love and blessings
#thanksforsharing
Enjoy and let us know how it goes!
My BFF made this for dinner the other night, it was wonderful!! I just added the recipe to my Pinterest because I love it so much.
Seems like a lot of garlic. Thinking of making this today. Maybe ill just use half the garlic.
I followed the recipe but substituted Greek yogurt for the sour cream (not a sour cream fan). Texture was great! Next time, I might cut down on the garlic. I love garlic, but I wanted potato soup. The garlic overpowered the rest of the flavors.
That sounds wonderful!
I made this soup yesterday. Turned out delicious. I added 3/4 cup celery & used 2% evaporated milk.
We are so happy you enjoyed it!
Yum this soup looks amazing! Can't wait to try it for dinner ♥
Enjoy and let us know how it goes!
What size slow cooker is this recipe designed for?
This recipe turned out great with little effort! Throw it in the crock pot before work, only takes a few mins to finish when you get home. My whole family loved it and we had enough for two dinners! It's now going to be a winter tradition in our home. This recipe is great if you're looking for something different than plain ham and potato soup!
Thanks so much, Amanda!!! We are so happy you enjoyed it!!!
Can this soup be made on the stove? and are there any changes if so?
yes
Would I just add extra of everything to double the serving size to more then 8. Wanting to make a lot.
How many calories in a serving of this soup
I'm making it today for New Year's Eve and it is smelling amazing thanks for the recipe
You said you can freeze this soup. How long can you freeze it for?
Hi!! I want to make this soup without the flour roux, do you think I could skip that and just add the cream to the soup? I’m trying to make it gluten free.
Skipping that step would change the entire make up of the soup. I highly suggest not doing that. However i commented a couple GF options below 🙂 good luck
I use Bob's Red mill gluten free all purpose flour. Works perfectly with this soup. Just made it. Delicious!
I’d like to know how to make it gluten free too!
I would like that as well. Could I use cornstarch instead of flour? I am severely gluten-intolerant
Try using 1-1 gluten free flour….
Can you make this in a pressure cooker?
My kiddo has celiac disease and we would like to make it GF too! I am sure we can use corn starch as well. Mix the corn starch with a little cold water before making a faux roux. Corn starch is typically has twice the thickening power of flour, so I'm guessing you'll use half the amount you would of flour, make a thick paste, and proceed as directed in the recipe. You'll probably need to play with it a bit but this doesn't seem like a finicky recipe. Good luck everyone!
I use Corn Starch all the time to thicken stews. I like it better than flour!
How many potatoes?
Two pounds. Number will vary depending on size of potatoes
I want to make this soup tomorrow and was wondering how big of slow cooker you used? I have a 2 quart and I have figured I would half the recipe. Could you please clarify