Crockpot Potato Soup is rich, creamy, cheesy and perfect for a chilly day. Delicious slow cooker potato soup recipe that is simple to make!
It’s no secret that we love soup. I would eat soup every single day in the fall and winter if my family would let me! There are many soup recipes that my picky kids don’t love, but this potato soup recipe is one that every single one of my kids will happily eat.
CROCKPOT POTATO SOUP
Crockpot Potato Soup is made with Russet potatoes, cheddar cheese, chicken broth, cream and cream cheese. The soup is flavored perfectly with onion, bacon, salt and pepper. All of the ingredients are just placed in the crockpot and a few hours later, the soup is ready to eat!
WHAT TO SERVE WITH POTATO SOUP?
You can serve potato soup as a side dish or appetizer or even as a main dish. If you serve it as a side, it pairs well with any type of meat, like our Slow Cooker Pork Roast or Cheesy Baked Chicken Breasts. Sometimes I just throw some rotisserie chicken into the soup, add a Lemon Caesar Salad and some 30-Minute Dinner Rolls and call it a meal!
Ingredients in Crockpot Potato Soup
Potatoes – Russet potatoes work the best, but you can use Yukon gold or even red potatoes. I’ve used all kinds of potatoes and they all work well. You will need about 5 medium-large Russet potatoes. Make sure to peel them before chopping them into 1/2 inch pieces.
Cheese – The recipe calls for 3 cups of shredded sharp cheddar. You can use mild cheddar, Swiss, Gruyere, or any other type of cheese or combination of cheeses that you’d like.
Chicken broth – Chicken broth adds some liquid and a lot of flavor to the soup.
Heavy cream – You will need a cup of heavy cream in the soup. You can swap this out with half and half or regular milk, but the soup will be less rich.
Onion – Just a half cup of diced yellow onion adds a lot of flavor to the soup. I always keep bags of chopped onions in my freezer and they work perfectly in recipes like this one.
Cream cheese – You will need 4 ounces of cream cheese. This is half of a brick of cream cheese. It’s easier to add to the soup if you cut it into small pieces before stirring into the soup. As the soup cooks, the cream cheese will melt.
Garlic – You will need 1 tbsp of minced garlic for the soup. You can save time by using minced garlic from a jar or you can freshly mince 2-3 cloves of garlic.
Salt and pepper – A teaspoon of salt and a teaspoon of pepper add the perfect seasoning to the soup.
Bacon – You will add 1/2 cup of cooked and chopped bacon to the soup just before serving. If you like bacon as much as I do, you’ll add more than that on top!
Extra shredded cheese, bacon, and sliced green onion for garnish – All of these are optional, but make the soup even better! I usually have bowls with all of these toppings on the table so that everyone can top their soup with whatever they’d like.
How to make Crockpot Potato Soup
Peel and cut the potatoes into ½-inch pieces.
Add the potatoes, cheddar, chicken broth, heavy cream, onion, cream cheese, garlic, salt, and pepper to the crockpot and stir.
Cook on high for about 3 hours
Use a potato masher and mash about 3/4 of the potatoes to give the soup a creamy consistency.
Stir in the chopped bacon.
Top with cheese, bacon, and green onion.
Tips and Tricks for making Slow Cooker Potato Soup
- If you would like to cook the soup on low, it takes approximately 6 hours.
- Store any leftover soup in your refrigerator for up to 5 days.
- You can use a blender instead of a masher if you prefer.
- You can use precooked bacon pieces or cook your own bacon and chop it up.
- Feel free to substitute the cheese for swiss or gruyere if you like for a nice switch up on flavor.
Crockpot Potato Soup
Ingredients
- 5 medium Russet potatoes
- 3 cups sharp cheddar cheese shredded
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ½ yellow onion diced
- 4 oz cream cheese
- 1 tbsp or 2-3 cloves of garlic minced
- 1 tsp salt
- 1 tsp black pepper
- ½ cup chopped cooked bacon
- Extra cheese bacon, and sliced green onion for garnish
Instructions
- Peel and cut the potatoes into ½-inch pieces.
- Add the potatoes, cheddar, chicken broth, heavy cream, onion, cream cheese, garlic, salt, and pepper to the crockpot and stir.
- Cook on high for about 3 hours
- Use a potato masher and mash about 3/4 of the potatoes to give the soup a creamy consistency.
- Stir in the chopped bacon.
- Top with cheese, bacon, and green onion.
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How to cook bacon
Most commonly, bacon is cooked in a skillet on the stove. This works great, but our favorite way to cook bacon is in the oven.
Preheat your oven to 400° F. Line a baking sheet or jelly roll pan (something with sides) with foil.
Arrange the bacon strips in a single layer on the lined pan. You can overlap the bacon a bit if desired, but it won’t be as crisp in those spots.
Bake in the oven for 20-25 minutes until the desired level of crispness has been reached.
Transfer your bacon to a paper towel lined plate to help drain excess grease.
What type of cheese to use in Potato Cheese Soup?
This recipe calls for sharp cheddar and cream cheese. You can swap out the cheddar for a mixture of cheddar and swiss or Gruyere if you’d like. You can use any type of cream cheese – regular, low-fat or non-fat varieties all work well.
Can you swap out the heavy cream in potato soup?
The heavy cream adds the most delicious creaminess and richness to the soup, but if you’d like to swap it out with something lighter to save a few calories, you absolutely can. Half and half works well, but you can even use regular milk (whole, 2% or even skim!) but the soup will be a little bit runnier and not quite as rich.
If you’d like to use heavy cream, but you don’t have any on hand, it’s easy to make your own with milk and butter. To make 1 cup of cream, you will need to melt 1/4 cup of butter. Add 3/4 cup of milk and slowly mix together before adding to the soup. It works great!
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Crockpot Potato Soup is rich, creamy, cheesy and perfect for a chilly day. Delicious slow cooker potato soup recipe that is simple to make!
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