If you’re craving a hearty, comforting meal that practically cooks itself, you’ve come to the right place. I absolutely love this Creamy Crockpot Potato Soup Recipe because it’s rich, velvety, and packed with flavors that make every spoonful so satisfying. Whether you’re new to slow cooker meals or a seasoned pro, this recipe is a total winner that’s perfect for busy days or cozy nights in. Trust me, once you try it, your family will be asking for it again and again!
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything in your crockpot and walk away—no babysitting required.
- Ultra Creamy Texture: The blend of cheese, sour cream, and butter gives it that luscious, velvety mouthfeel you’ll crave.
- Family Favorite: I’ve seen picky eaters and soup skeptics happily ask for seconds after the first bite.
- Adaptable Ingredients: Easy to tweak with what you have on hand or to fit your dietary preferences.
Ingredients You’ll Need
This Creamy Crockpot Potato Soup Recipe relies on simple, wholesome ingredients that complement each other beautifully. When shopping, look for good-quality potatoes and freshly grated cheese—it really makes a difference!
- Potatoes: I recommend russets or Yukon golds; they break down nicely without turning to mush.
- Chicken broth: Adds a savory depth; homemade or low-sodium store-bought both work great.
- Bacon: Use pre-cooked and chopped for convenience, or cook from scratch for extra crispness.
- Onion: Finely chopped yellow onion gives sweetness and texture without overpowering.
- Garlic: Fresh minced garlic adds just the right amount of punch.
- Salt and pepper: Adjust to taste, but the balance is key to bring out the soup’s true flavors.
- Butter: Use unsalted to control saltiness and create richness.
- All-purpose flour: This helps thicken the soup to the perfect creamy consistency.
- Whole milk: Adds creaminess without being too heavy—feel free to swap for milk alternatives if needed.
- Cheddar cheese: Shredded fresh for best melting; sharp or mild depending on your preference.
- Sour cream: The secret ingredient that makes the soup extra tangy and silky smooth.
- Green onions: For finishing; they add freshness and a gentle crunch.
Variations
I love how versatile this Creamy Crockpot Potato Soup Recipe is. Over time, I’ve tweaked it based on what’s in my fridge or for different dietary needs, and each version has been a hit. You should definitely experiment with it to make it your own!
- Vegetarian version: Skip the bacon and boost flavor with smoked paprika or sautéed mushrooms—I’ve found this swap still packs serious punch.
- Dairy-free alternative: Use plant-based milk and coconut cream instead of dairy, plus nutritional yeast in place of cheese for a cheesy vibe.
- Extra veggies: Stir in some diced carrots or celery before cooking to sneak in extra nutrition without sacrificing comfort.
- Spicy twist: Add a dash of cayenne or hot sauce—my family loves this heat upgrade on chilly nights.
How to Make Creamy Crockpot Potato Soup Recipe
Step 1: Combine the Basics in Your Crockpot
Start by tossing the peeled and cubed potatoes straight into your crockpot along with chicken broth, cooked bacon pieces, finely chopped onion, minced garlic, salt, and pepper. This simple step ensures all those flavors mingle and infuse throughout the slow cooking process. I like to give everything a quick stir to distribute ingredients evenly, then cover and set it on high for about 3 to 4 hours or low for 5 to 6. You’ll know it’s ready when the potatoes are tender enough to pierce easily with a fork. At this point, lightly mash some of the potatoes right in the pot—that’s what gives the soup that dreamy, thick base.
Step 2: Make it Creamy and Cheese-Laden
Next up, add the butter, flour, milk, shredded cheddar, and sour cream to the crockpot. Stir everything well until combined, and then let your soup simmer on low for another 30 minutes to an hour. This slow finish lets the cheese melt perfectly and the soup thicken to that rich, creamy texture I’m obsessed with. Don’t rush this step—you want to give your soup time to fully develop its velvety consistency, so patience pays huge dividends here.
Step 3: Serve Warm with Tasty Toppings
Before you ladle into bowls, sprinkle freshly chopped green onions on top to add a fresh bite and a pop of color. I often like to add a little extra cheddar, bacon bits, or a dollop of sour cream on each bowl—it’s the ultimate way to elevate this cozy meal. It’s ready to enjoy immediately, and trust me, you’ll want to savor every spoonful.
Pro Tips for Making Creamy Crockpot Potato Soup Recipe
- Use Russet or Yukon Gold Potatoes: These varieties hold up well but soften enough to give you that dreamy, creamy texture without falling apart completely.
- Freshly Grate Your Cheese: Pre-shredded cheese often contains additives that prevent smooth melting—grating fresh cheddar makes the soup silkier.
- Don’t Skip the Mashing Step: Slightly mashed potatoes help thicken the soup naturally, giving it body without needing extra thickeners.
- Add Dairy Last and Heat Slowly: Stirring in butter, milk, and sour cream near the end prevents curdling and keeps your soup silky smooth.
How to Serve Creamy Crockpot Potato Soup Recipe
Garnishes
I love topping my bowls with crispy bacon bits, a sprinkle of extra sharp cheddar, a dollop of sour cream, and plenty of chopped green onions. It adds layers of texture and flavor that you just don’t want to miss. Hot sauce or smoked paprika also works wonders if you’re craving a little kick.
Side Dishes
Pair this soup with fresh crusty bread or buttery garlic toast to soak up every luscious drop. A simple side salad with a tangy vinaigrette balances the richness perfectly. Whenever I serve this, I like to have cornbread handy—it’s a crowd-pleaser that goes beautifully with the flavors.
Creative Ways to Present
For a cozy dinner party, I’ve served this Creamy Crockpot Potato Soup Recipe in hollowed-out mini pumpkins or bread bowls. It’s a fun, festive touch that’s sure to impress your guests, and it keeps the soup warm longer. You can also set up a topping bar—think shredded cheese, bacon, chopped herbs, sour cream, and chives—so everyone customizes their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store the leftover soup in an airtight container in the fridge. It keeps well for up to 3 days and honestly tastes even better the next day as the flavors get to meld. Just give it a good stir before reheating.
Freezing
You can freeze this soup, but I recommend holding off on adding sour cream if you plan to freeze it. Freeze in individual portions and thaw overnight in the fridge before reheating. The texture might change slightly, but it’s still delicious and super convenient for busy nights.
Reheating
I reheat my Creamy Crockpot Potato Soup Recipe gently on the stove over low heat, stirring occasionally to keep it from sticking or separating. If it looks too thick after reheating, just add a splash of milk or broth to loosen it up.
FAQs
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Can I make this Creamy Crockpot Potato Soup Recipe vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can boost the flavor with smoked paprika or add sautéed mushrooms to add depth. It still turns out creamy and comforting.
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What potatoes are best for this soup?
I recommend using russet or Yukon gold potatoes because they break down perfectly during cooking, thickening the soup without becoming too mushy or falling apart completely.
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Can I use low-fat milk in this recipe?
Yes, you can substitute whole milk with a lower-fat variety, but keep in mind the soup may be less rich and creamy. You might want to add a little extra sour cream for added creaminess if you opt for low-fat milk.
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How do I prevent the soup from curdling when adding dairy?
Adding butter, milk, cheese, and sour cream near the end of cooking and warming gently on low heat helps prevent curdling. Stir gently and avoid boiling once those ingredients are added.
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Can this soup be frozen?
You can freeze this soup, but to maintain the best texture, wait to add sour cream until after thawing and reheating. Freeze in airtight containers and thaw overnight in the fridge before warming.
Final Thoughts
This Creamy Crockpot Potato Soup Recipe holds a special place in my kitchen—it’s like a warm hug on a chilly day and a reliable crowd-pleaser every single time. I love how easy it is to prepare yet how indulgently creamy and flavorful it turns out. If you’re looking for comfort food that’s fuss-free but fabulous, you really should give this a try. I promise you’ll fall in love with it just like my family and I have! So grab your slow cooker, gather those simple ingredients, and get ready for some serious soup magic.
Print
Creamy Crockpot Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Potato Soup is a creamy, cheesy delight perfect for cozy days. Made with tender potatoes, crispy bacon, sharp cheddar, and a blend of rich dairy, it simmers low and slow in the crockpot for effortless preparation and deeply developed flavors. Garnished with green onions and optional toppings, this hearty soup is ideal for warming up any meal.
Ingredients
Main Ingredients
- 2 lbs large potatoes, peeled and cubed into 1-inch pieces (approximately 4 potatoes)
- 2 cups chicken broth
- 8 oz bacon, bite-sized pieces, cooked
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
Thickening and Dairy
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup mild or sharp cheddar cheese, shredded (preferably freshly grated)
- 3/4 cup sour cream
For Serving
- Green onions, chopped
Instructions
- Combine Ingredients: Add the peeled and cubed potatoes, chicken broth, cooked bacon pieces, finely chopped onion, minced garlic, salt, and black pepper to the crockpot. Stir gently to combine.
- Cook the Soup: Cover the crockpot and set it to cook on high for 3 to 4 hours or on low for 5 to 6 hours. The soup is ready when the potatoes are tender and easily pierced with a fork.
- Mash the Potatoes: Lightly mash the cooked potatoes in the pot to help thicken the soup slightly while still leaving some texture.
- Add Thickening Ingredients and Dairy: Stir in the unsalted butter and all-purpose flour until fully incorporated. Then slowly add whole milk, shredded cheddar cheese, and sour cream, mixing well to combine all ingredients evenly.
- Simmer to Thicken: Allow the soup to cook on low for an additional 30 minutes to 1 hour, stirring occasionally. This will help thicken the soup to a creamy, luscious consistency.
- Garnish and Serve: Finish the soup by adding chopped green onions and any preferred toppings such as extra bacon bits, cheese, or sour cream. Serve warm and enjoy!
Notes
- Freshly grate the cheese for better melting and smoother texture in the soup.
- Toppings like additional bacon bits, chives, sour cream, extra cheese, or hot sauce enhance the flavor and presentation of the soup.
- Store any leftover soup in the refrigerator for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
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