There is something about a bowl of creamy potato soup that feels like a warm blanket on a cold day, and this easy crockpot version delivers all of that comfort with almost no effort. You toss potatoes, onion, and broth into the slow cooker, walk away, and come back to a pot of silky, hearty soup that tastes like you fussed all afternoon.
Advertisements1
The secret is a simple cornstarch-and-cream slurry whisked in at the end, which thickens the soup to a luxurious consistency without any floury lumps or constant stirring. Crispy bacon and sharp cheddar go in at the finish so they stay bright and flavorful instead of turning dull and greasy after hours of cooking.
This recipe is built for real weeknights: pantry-friendly ingredients, a 3-hour slow cook on HIGH, and a soup that reheats beautifully for lunches all week long. Serve it in bread bowls, top it with extra bacon and green onions, and watch the whole family go back for seconds.
Why You'll Love This Recipe
About the Ingredients
3 pounds (1.4 kg) russet potatoes, peeled and cut into 1-inch cubes
Russets break down into the creamiest texture; Yukon Golds work too but stay slightly firmer. Buy potatoes that are firm and free of green spots for the best flavor.
1 medium yellow onion, finely diced (about 1 cup / 160g)
Yellow onion gives a sweeter depth than white; swap in 1 cup of leeks for a milder, more elegant flavor.
4 cups (960 ml) low-sodium chicken broth
Use vegetable broth to make this vegetarian, or half broth and half water if you prefer a lighter soup.
1 cup (240 ml) whole milk
Whole milk keeps it rich; for a dairy-free version, use unsweetened oat milk and add it off the heat to prevent curdling.
1/2 cup (120 ml) heavy cream
For a lighter soup, replace with an extra 1/2 cup of whole milk plus 1 extra tablespoon of cornstarch.
3 tablespoons cornstarch whisked into 3 tablespoons cold water
Cornstarch is the lump-free thickener here; arrowroot powder works as a 1-to-1 substitute if needed.
6 slices thick-cut bacon, cooked crisp and crumbled
Buy thick-cut for meaty crumbles; turkey bacon is a leaner swap that still adds smoky flavor.
1 1/2 cups (170g) shredded sharp cheddar cheese
Shred your own block for the smoothest melt; bagged pre-shredded cheese contains anti-caking agents that can make soup grainy.
1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper
Garlic powder blends in better than fresh here; add 1/2 teaspoon smoked paprika for a subtle smoky depth.
3 green onions, thinly sliced, for garnish
Chives or fresh parsley are excellent substitutes if you do not have green onions on hand.
Tips & Tricks
Do not overcook the potatoes
Check them at the 3-hour mark on HIGH and stop as soon as a fork slides in easily, or they turn to mush and lose their chunky texture.
Temper the dairy
Stir a ladle of hot broth into the milk and cream before adding it all back to the crockpot, which prevents the cold dairy from curdling.
Whisk the slurry into hot liquid slowly
Add the cornstarch mixture in a thin stream while stirring, then let it bubble for 10 to 15 minutes to fully activate the thickening.
Pro Tips
Step-by-Step Instructions
1. Layer the crockpot
Add the cubed potatoes, diced onion, chicken broth, garlic powder, salt, and pepper to a 6-quart slow cooker and stir to combine. The liquid should just barely cover the potatoes; add a splash more broth if needed.
2. Slow cook on HIGH
Cover and cook on HIGH for 3 hours (or LOW for 5 to 6 hours) at 200°F to 205°F (93°C to 96°C). The potatoes are done when a fork slides in with no resistance and the onion is translucent.
3. Mash for texture
Use a potato masher to gently crush about one-third of the potatoes against the bottom and sides of the pot. This releases starch and gives the soup body while leaving plenty of tender chunks.
4. Whisk the slurry
In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until completely smooth. Ladle in 1/2 cup of hot broth from the crockpot and whisk again to temper the mixture.
5. Thicken the soup
Pour the slurry into the crockpot in a thin stream while stirring. Cover and cook on HIGH for 10 to 15 minutes, until the broth bubbles at the edges and coats the back of a spoon.
6. Temper the dairy
Whisk the whole milk and heavy cream together, then slowly stir in a ladle of hot soup. Pour the warmed dairy back into the crockpot and stir until evenly combined.
7. Melt in the cheddar
Turn the crockpot off and stir in the shredded cheddar a handful at a time until fully melted and silky. Taste and adjust salt and pepper.
8. Serve and garnish
Ladle into bowls and top with crumbled bacon and sliced green onions. Serve hot with crusty bread or inside a bread bowl.
Delicious Variations
Loaded Baked Potato
Top each bowl with sour cream, extra cheddar, and a pinch of paprika to mimic a fully loaded baked potato.
Broccoli Cheddar Potato Soup
Stir in 2 cups of small broccoli florets during the last 45 minutes of cooking for a green, hearty twist.
Spicy Southwest Potato Soup
Add a 4-ounce can of diced green chiles, 1 teaspoon of cumin, and a pinch of cayenne with the broth, then finish with pepper jack instead of cheddar.
How to Store Easy Crockpot Potato Soup Recipe
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, but note that dairy-based soups can separate slightly; whisk vigorously while reheating and add a splash of cream to restore the texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often, until it reaches 165°F (74°C); avoid boiling, which can make the dairy grainy.
Frequently Asked Questions
Q: Can I use frozen potatoes or hash browns in crockpot potato soup?
Yes, you can substitute 6 cups of frozen diced hash brown potatoes for the fresh russets and cook on HIGH for 2 to 3 hours instead of 3. Skip the peeling and dicing step entirely, but still mash a few potatoes for body.
Q: Why did my potato soup turn out grainy?
Grainy soup usually means the dairy was added to a boiling pot or the cheese was heated too long. Add milk, cream, and cheese only after the crockpot is switched off or on LOW, and stir gently until melted.
Q: Can I make this crockpot potato soup without bacon?
Absolutely; simply omit the bacon and add 1 teaspoon of smoked paprika with the broth for a smoky note. You can also use turkey bacon or a handful of crispy fried onions as a topping.
Q: How do I make potato soup thicker?
Whisk an extra 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it in while the soup simmers on HIGH for 10 minutes. Mashing more of the potatoes also naturally thickens the soup.
Q: Can I double this recipe in a 6-quart crockpot?
No, doubling it will overflow a 6-quart slow cooker; use an 8-quart model instead and extend the HIGH cook time by about 30 to 45 minutes. Check the potatoes with a fork to confirm doneness rather than relying only on the clock.
Grab your crockpot, load it with potatoes and broth, and let it do the work tonight. If you make this easy crockpot potato soup, snap a photo and let me know in the comments how your family liked it.
Easy Crockpot Potato Soup Recipe
This easy crockpot potato soup recipe makes creamy, comforting soup with tender potatoes and bacon in just 50 minutes of hands-off cooking.
🧂 Ingredients
- 3 pounds (1.4 kg) russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely diced (about 1 cup / 160g)
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 tablespoons cornstarch whisked into 3 tablespoons cold water
- 6 slices thick-cut bacon, cooked crisp and crumbled
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper
- 3 green onions, thinly sliced, for garnish
📋 Instructions
- 1Layer the crockpot — Add the cubed potatoes, diced onion, chicken broth, garlic powder, salt, and pepper to a 6-quart slow cooker and stir to combine. The liquid should just barely cover the potatoes; add a splash more broth if needed.
- 2Slow cook on HIGH — Cover and cook on HIGH for 3 hours (or LOW for 5 to 6 hours) at 200°F to 205°F (93°C to 96°C). The potatoes are done when a fork slides in with no resistance and the onion is translucent.
- 3Mash for texture — Use a potato masher to gently crush about one-third of the potatoes against the bottom and sides of the pot. This releases starch and gives the soup body while leaving plenty of tender chunks.
- 4Whisk the slurry — In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until completely smooth. Ladle in 1/2 cup of hot broth from the crockpot and whisk again to temper the mixture.
- 5Thicken the soup — Pour the slurry into the crockpot in a thin stream while stirring. Cover and cook on HIGH for 10 to 15 minutes, until the broth bubbles at the edges and coats the back of a spoon.
- 6Temper the dairy — Whisk the whole milk and heavy cream together, then slowly stir in a ladle of hot soup. Pour the warmed dairy back into the crockpot and stir until evenly combined.
- 7Melt in the cheddar — Turn the crockpot off and stir in the shredded cheddar a handful at a time until fully melted and silky. Taste and adjust salt and pepper.
- 8Serve and garnish — Ladle into bowls and top with crumbled bacon and sliced green onions. Serve hot with crusty bread or inside a bread bowl.
