Crockpot Potato Soup

Crockpot Potato Soup is a comforting dish that combines the earthy flavors of potatoes with rich, creamy goodness. This cheesy potato soup is simple to make and perfect for chilly days, the blend of cheeses, cream, and bacon elevates the soup, making it a family favorite!

Prep Time10

Cook Time3

Total Time3 10

Course: dinner, lunch, Main Course, Main Dish, Soup

Cuisine: American

Keyword: Crockpot Potato Soup

Servings: servings

Calories: 664kcal

Author: Jessica & Nellie

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 garlic minced
1 tsp salt
1 tsp black pepper
½ cup bacon cooked & chopped
Extra cheese, bacon, and sliced green onion for garnish

Instructions

Prep: Peel and cut the potatoes into ½-inch pieces. Dice the onion and if you are using fresh garlic, mince that.
The bacon needs to be cooked and chopped; you can get accomplish this easily by baking it in the oven.
Cook: Add the potatoes, cheddar cheese, chicken broth, heavy cream, onion, cream cheese, garlic, salt, and pepper to the crockpot and stir well to combine. Turn the crockpot on high and cook for about 3 hours.
Assemble: Use a potato masher to mash about 3/4 of the potatoes to give the soup a creamy, but somewhat lumpy consistency. Stir in the cooked, chopped bacon.
Top each single serving bowl of soup with more cheese, bacon, and green onion. Serve and enjoy!

Notes

Leftover potato soup should be stored in the refrigerator, and it will last up to 4 days.

For longer storage, this soup can be frozen. Let the soup cool completely and store it in an airtight container. It can last in the freezer for about 2-3 months.

Nutrition