October 5, 2023
Review RecipeCrockpot Potato Soup
This creamy and cheesy crockpot potato soup is hearty and filling and will fill your kitchen with delicious aromas as it cooks away all day.
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There is nothing like a warm bowl of hearty soup on a cold day, and this crockpot potato soup is no exception. With a rich and extra creamy texture and crispy bacon and cheddar cheese mixed in to make it the ultimate comfort food, the entire family will gobble it up.
Crockpot Potato Soup Ingredients
This creamy and rich soup is bursting with flavors and is the ultimate comfort food. Every spoonful is loaded with tender chunks of potatoes, smoky bacon, and earthy herbs.
The texture is velvety and smooth, making it the perfect dish to cozy up with on a chilly day. Once you’ve had a taste of crockpot potato soup, you won’t be able to resist going back for seconds, or even thirds.
You’ll need:
- 1 pound of bacon
- 1 medium white onion, diced
- 2 pounds of Yukon gold potatoes, peeled and diced into ½-inch pieces
- 6 cups of chicken broth
- ½ teaspoon of black pepper
- 8 ounces of cream cheese, cut into cubes
- ½ cup of sour cream
- 3 cups of grated cheddar cheese (medium or sharp cheddar), divided
- 2 tablespoons of all-purpose flour
- 1 cup of heavy cream
- ½ cup of chives, finely chopped
PRO TIP:
For a thicker soup, use just 4 cups of chicken broth, keeping all other ingredients the same. This will make a smaller quantity of soup overall, and it may be thick enough that the flour/cream roux is not needed.
Substitutions And Additions
CREAM: You can substitute milk for the heavy cream in this slow cooker potato soup recipe.
CHEESE: The creamy potato soup is rich, hearty, and packed with flavor. We used sharp cheddar cheese, but mild or medium cheddar can be substituted in this easy recipe if you prefer.
How To Make This Crockpot Potato Soup Recipe
The bacon and onions need a quick saute in a skillet on the stove, but once that is ready, all you need to do is measure all of the ingredients into the slow cooker and turn it on. The soup will simmer away while you go about your day.
STEP ONE: Chop the bacon into small pieces (about ½ inch). In a large skillet over medium heat, saute the bacon until crisp. Remove bacon from the grease with a slotted spoon and set aside.
STEP TWO: Add the diced onion to the bacon grease in the skillet and saute over medium heat until translucent. Transfer the onion to the bottom of the crockpot, reserving about 2 tablespoons of bacon grease in the skillet.
OUR RECIPE DEVELOPER SAYS
Cooking the onions and, later, the roux (flour and cream mixture) in the bacon grease adds a ton of flavor and depth to the soup. If you are not using bacon or do not wish to add the extra fat from the grease, you can use olive oil or just a tablespoon of butter to cook the onions. You can also make a roux to thicken the soup using 2 tablespoons of butter, 2 tablespoons of flour, and cream.
STEP THREE: Add the potatoes and chicken stock to the crockpot.
STEP FOUR: Cook on HIGH for 3 hours.
STEP FIVE: Add the cream cheese, sour cream, and 2 cups of cheddar cheese to the crockpot and continue cooking for an additional 30 minutes until the cheeses have melted.
STEP SIX: Use a potato masher or immersion blender to break down some of the potato chunks until desired consistency is reached.
STEP SEVEN: To further thicken the soup, add the 2 tablespoons of flour to the reserved 2 tablespoons of bacon grease in the skillet. Cook over medium heat until the flour is bubbly. Whisk in heavy cream until a smooth but thick paste forms.
STEP EIGHT: Stir the flour mixture into the soup. Cook for 15 more minutes.
STEP NINE: Stir in ½ of the bacon pieces. Season with salt and pepper if desired.
PRO TIP:
Some recipes add the cooked bacon to the pot to cook along with all of the other ingredients. We prefer to add the bacon flavor by cooking the onion in the bacon grease.
When bacon cooks for a long time (such as in the crockpot), it can get rubbery and take on an undesirable texture. Stirring in the bacon just before serving maintains its nice, crunchy texture and full flavor.
STEP TEN: Serve soup with reserved cheese, bacon bits, and chives.
How To Serve
This creamy soup is the perfect companion to keep you warm and cozy on a cold day. Add dinner rolls or a loaf of crusty Dutch oven bread to mop up the drips from your bowl of soup, and you’ll have a filling meal for busy nights.
If you’d like to add a little bit of fresh greenery along with this cozy soup, try a tomato cucumber salad or roasted vegetables to round out your meal.
We have plenty of favorite soups we would love to share with you. Our crockpot chicken tortilla soup and stuffed pepper soup are two that taste amazing.
MORE SOUP RECIPES
Storage
IN THE FRIDGE: Store this easy potato soup recipe in an airtight container in the refrigerator for 3 to 4 days.
IN THE FREEZER: Because of the cheese and cream in this soup, freezing is not recommended as it may change the consistency of the soup.
Our cheesy crockpot potato soup has a great flavor and is the perfect definition of comfort food. Toss the ingredients into your crockpot and let it simmer away all day. Add your favorite toppings at dinner time, and you will be all set.
FREQUENTLY ASKED QUESTIONS
Can I freeze this crockpot soup?
Because of the creamy ingredients in this great recipe, we don’t recommend freezing this potato soup.
Can I turn this recipe into a vegetarian version?
To make this soup into a vegetarian version, all you need to do is replace the chicken broth with vegetable broth and omit the bacon.
What are the best potatoes to use in the crockpot cheesy potato soup?
This easy crockpot potato soup recipe calls for Yukon gold potatoes to give you the best texture.
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Crockpot Potato Soup
This creamy and cheesy crockpot potato soup is hearty and filling and will fill your kitchen with delicious aromas as it cooks away all day.
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Ingredients
- 1 pound bacon
- 1 medium white onion, diced
- 2 pounds Yukon gold potatoes, peeled and diced into ½-inch pieces
- 6 cups chicken broth
- ½ teaspoon black pepper
- 8 ounces cream cheese, cut into cubes
- ½ cup sour cream
- 3 cups grated cheddar cheese, medium or sharp cheddar, divided
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup chives, finely chopped
Instructions
- Chop bacon into small pieces (about ½ inch). In a large skillet over medium heat, saute the bacon until crisp. Remove bacon from the grease with a slotted spoon and set aside.
- Add the diced onion to the bacon grease in the skillet and saute over medium heat until translucent. Transfer the onion to the bottom of the crockpot, reserving about 2 tablespoons of bacon grease in the skillet.
- Add the potatoes and chicken stock to the crockpot.
- Cook on HIGH for 3 hours.
- Add the cream cheese, sour cream, and 2 cups cheddar cheese to the crockpot and continue cooking an additional 30 minutes until the cheeses have melted.
- Use a potato masher or immersion blender to break down some of the potato chunks until the desired consistency is reached.
- To further thicken the soup, add the 2 tablespoons of flour to the reserved 2 tablespoons of bacon grease in the skillet. Cook over medium heat until the flour is bubbly. Whisk in heavy cream until a smooth, but thick paste forms.
- Stir the flour/cream mixture into the soup. Cook for 15 more minutes.
- Stir in half of the bacon pieces. Season with salt and pepper if desired.
- Serve soup with reserved cheese, bacon, and chives.
Notes
- For a thicker soup, use just 4 cups of chicken broth, keeping all other ingredients the same. This will make a smaller quantity of soup overall, and it may be thick enough that the flour/cream roux is not needed.
- Cooking the onions and, later, the roux (flour and cream mixture) in the bacon grease adds a ton of flavor and depth to the soup. If you are not using bacon or do not wish to add the extra fat from the grease, you can use olive oil or just a tablespoon of butter to cook the onions. You can also make a roux to thicken the soup using 2 tablespoons of butter, 2 tablespoons of flour, and cream.
- Some recipes add the cooked bacon to the pot to cook along with all of the other ingredients. We prefer to add the bacon flavor by cooking the onion in the bacon grease. When bacon cooks for a long time (such as in the crockpot), it can get rubbery and take on an undesirable texture. Stirring in the bacon just before serving maintains its nice, crunchy texture and full flavor.
Nutrition
Calories: 650kcal | Carbohydrates: 28g | Protein: 24g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1398mg | Potassium: 764mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1132IU | Vitamin C: 25mg | Calcium: 267mg | Iron: 2mg
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Comments
Annie says
Best crockpot potato soup I’ve ever made!! Instead of fresh potatoes I used frozen cubed hash browns and instead of bacon I used pork sausage. Absolutely delicious!!!!