This Crockpot Potato Soup is wonderfully creamy without any heavy cream or the hassle of making a roux! Reader’s rave: “By far the BEST potato soup E.V.E.R!” “AMAZING!” and “Delicious! Easy!” and “LOVE it. This is the only potato soup I’ll ever make now!” Follow this tried-and-true recipe to learn the best techniques for the velvety broth and an explosion of flavor!
Crock Pot Potato Soup Video
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Why you’ll love this Crockpot Potato Soup Recipe
I’ve tested and perfected this potato soup recipe until it’s what dreams are made of. It offers huge, warm, creamy comforting flavor with minimal effort!
Easy Crockpot Potato Soup Ingredients
Let’s take a closer look at what you need to make this Crockpot Potato Soup recipe (measurements in the printable recipe card at the bottom of the post):
How do you add flavor to potato soup?
Potato Soup NEEDS seasoning because potatoes are quite bland on their own.
How to Make Crockpot Potato Soup
You area going to LOVE how easy this Crockpot Potato Soup is to make. Let’s take a closer look at how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Add ingredients to the slow cooker. Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon and 4 cups chicken broth to your slow cooker along with dried parsley, dried thyme, dried oregano, salt, pepper and chicken bouillon.
- Cook: Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender – then it’s magic time.
- Make it Creamy: To create the ultra creamy soup, add 1/2-2/3 of the soup contents (veggies and broth) to your blender along with some cornstarch, evaporated milk and cream cheese (I use ⅓ less fat) and blend until completely smooth.
- Add Cheese: Pour the creamy blender contents back into slow cooker along with 1 cup chicken broth and cook on high for 20 additional minutes in order to thicken some more then stir in 1 cup cheddar until smooth.
Can I Prep Crockpot Potato Soup Ahead of Time?
Yes! You can prep all of the ingredients for easy Potato Soup a day ahead of time so then it’s just dump, cook and eat! Here’s how:
•Veggies: Chop the onions, carrots, celery and garlic and place them in an airtight container in the refrigerator.
•Potatoes: Chop the potatoes and submerge in water, cover and refrigerate to prevent them from browning.
•Bacon: Cook, crumble, and store in an airtight container.
•Seasonings: Measure the seasonings and store them in a plastic aright bag.
Can I Make Potato Soup Ahead of Time?
The flavors of this potato soup only get better the next day so it makes wonderful leftovers. The soup will thicken in the refrigerator so just whisk in a little milk before reheating.
Potato Soup Crock Pot Recipe Tips
How to Thicken Potato Soup
This creamy Potato Soup shouldn’t require any thickening, but if you would still like a thicker soup, here are some suggestions:
Crock Pot Potato Soup Variations
LOADED Potato Soup
To transform your Potato Soup into LOADED Potato Soup – pile it with toppings, just like you would a baked potatoes. Here are a few of my favs:
Can I Make Vegetarian Potato Soup?
Absolutely! Simply omit the bacon and chicken bouillon and replace the chicken broth with vegetable stock. You will want to add additional salt to taste.
Serving Slow Cooker Potato Soup
This easy Potato Soup can be a meal all in itself, or a side to a main protein dish. It goes well with:
How Long Does Potato Soup Last in the Fridge?
When stored correctly, potato soup is good for three to five days. Cool the soup to room temperature and either transfer to a storage dish or remove the ceramic insert from the slow cooker and put the whole pot (lid on) in the refrigerator.
HOW DO I REHEAT Potato Soup?
•Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
•Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.
•Microwave: For smaller batches or individual servings, transfer Potato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Can I Freeze Potato Soup?
No, I do NOT recommend freezing Potato Soup. Cream based soups do not freeze well as the dairy and fat separate resulting in an pleasant texture when reheated. Potatoes also don’t freeze well as their texture becomes mealy and mushy.
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Ingredients
- 2 pounds Yukon gold potatoes, peeled, diced (about 1/4-½ inch)
- 1 medium onion, diced
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 stalks celery, diced (about 1 cup)
- 6 cloves garlic, minced
- 6 slices (turkey) bacon, cooked and crumbled divided
- 5-6 cups low sodium chicken broth divided
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
ADD LATER:
- 2 tablespoons cornstarch
- 1 12 oz. can evaporated milk (I use nonfat)
- 4 oz. cream cheese, softened (I use ⅓ less fat)
- 1 cup freshly and finely grated sharp cheddar cheese
GARNISH
- cheddar cheese
- bacon
- green onions
- crackers
- sour cream
Instructions
- Lightly grease slow cooker with nonstick cooking spray.
- Remove ½ up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, ½ cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
- Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
- Garnish individual bowls with additional cheese, bacon and plenty of green onions.
Video
Notes
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Stephanie says
Delicious! I made this amazing soup yesterday, it was a perfect meal to have ready when the kids get home from sports practices at night. I took a short cut at the end to avoid dirtying up a blender. Dropped spoonfuls of the cream cheese in for a few minutes to melt, then went in with a potato masher to get it creamy but with texture and some potato chunks. Thank you for another great recipe. It’s a do-over in a house.
Jen says
Hi Stephanie, l thank you so much for taking the time to comment, I’m thrilled this was a hit with your family! Your shortcut sounds perfect – I am going to have to try that next time!
Tammy says
Would this work with non-fat half and half? Looks sooo delicious!
Jen says
Hi Tammy, I would stay with evaporated milk because it is less likely to curdle at high heat. Enjoy!
Mara says
Can this be done without a slow cooker?
Jen says
Absolutely! Just cook low and slow in a Dutch oven for about 1 hour.
Lori says
Would this work without the cream cheese? I have extremely picky eaters at my house/ sensitiveites to dairy (the more dairy I can cut out the better)
Jen says
Absolutely! It won’t be quite as creamy but still delicious.
Amy says
This was amazing. I made it in a pressure cooker 5 min on high pressure. Everybody loved it. I’ll definitely be making it again soon.
Jen says
Thank you for your awesome comment Amy! That’s amazing you were able to make it in your pressure cooker in 5 minutes!!!
Amanda says
Do you think you could use frozen shredded hashbrown potatoes for this recipe? I have a ton in the freezer I’d like to use up.
Jen says
Hi Amanda, I think that’s a great idea!
Anne says
I made this the other night…it was amazing!!! Delicious! Easy! Hit for my picky 13 year old son. Definitely will make again and again! Tomorrow will try your ground beef stroganoff!!! I absolutely love your recipes. Thank you for sharing!
Jen says
Thank you so much Anne, I’m thrilled even your picky eater loved it! I hope you love the stroganoff just as much! Thanks for making my recipes and taking the time to comment! xo
Tricia says
I made this for dinner tonight, and it is delicious! It’s by far the best potato soup I’ve ever had. My husband loved it too, and he’s not a potato soup person.
The carrots add celery and all the seasonings give it so much more flavor than any other potato soup I’ve tried. I LOVE it. This is the only potato soup I’ll ever make now!
Jen says
YAY! Thank you so much for your awesome comment Tricia! I am honored this is the best potato soup you’ve ever had – the highest compliment!
Christine @ myblissfulmess says
This potato soup is AMAZING! Upon first bite, both kids said, “oh this is REALLY good!” The hubs enjoyed it too, so, double win! I served this up with some dinner rolls for a cozy fall meal. I followed the recipe using fat-free evaporated milk and 1/3 less fat cream cheese. However, we just can’t do turkey bacon. Instead, I always use center-cut bacon because it is less fatty than regular bacon with all the flavor! I also used reduced-fat sharp cheddar cheese to save a few more calories. The WW points came out to 7 for Blue and Green, and 5 for Purple using the ingredients I used. HUGE bonus! Thanks so much for this yummy, perfect potato soup!
Jen says
Thanks so much Christine for your awesome review! I’m thrilled everyone loved it and that you were able to use so many reduced fat ingredients!
Cindy says
Thank you so much for calculating the WW points. I was just getting ready to start this recipe. It looks delicious!
Teri says
Do you know the calories per serving? And serving size?
Jen says
Hi Teri, you can calculate nutrition info at: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Nicole says
Hi Jen,
I’m planning to make this as the main lunch course for 9 adults. Do you think this would make enough? What size crockpot did you use? Thinking I may need to make 1.5 or 2 times the recipe. Thank you!
Jen says
Hi Nicole, it really depends on their appetite but it’s better to have too much than not enough! I think 1.5x should be enough. I used a 7 qt crockpot.
Bernadette says
Wow. I made this soup for the first time this weekend and it is the absolute best potato soup I have ever had. I substituted center cut pork bacon for the turkey bacon, but other than that I followed the recipe exactly and it was perfect! It is so savory, so interesting and complex in flavor. I love it. Next time I’ll double it so I have some to share with neighbors.
Jen says
Thank you so much for the awesome review Bernadette! I’m thrilled it was such a hit and will be on repeat!
tasha says
Hi,
so excited to try! will this fit in a 4 qt crock pot?
Jen says
Unfortunately, I don’t think it will fit but you can use the arrows in the recipe card to scale the recipe down. Good luck!
Jen says
So good and easy! Never made potato soup before and will put this on rotation this winter. Thx for a great recipe.
Jen says
I’m so pleased this recipe will be on repeat, thanks so much Jen!
Amy H. says
Loved this soup, and so did my finicky eater husband. Adding this one to the rotation!
Jen says
So happy to hear that, thanks Amy!
Brenda says
Wow I put this all together this morning , came home after going to a craft fair after a few hours with the hubby and the aroma was out of this world it smelled throughout the whole house , couldn’t wait to eat it, and it was definitely worth the wait. Served it with some garlic ciabatta bread over a cheese salsa I bought at the craft fair
Jen says
I love hearing it was worth the wait, thanks Brenda! Your entire meal sounds fabulous!
B says
This was delicious! Made it as written. I did half the recipe & it cooked up fine in my 4 qt. cooker. It did take some time peeling & dicing the potatoes since I could only get baby Yukon potatoes. But, I felt doing the quicker method & using frozen hash browns would have yielded a mushy texture. Definitely a keeper
Jen says
Thanks so much, I’m so pleased you loved it!
Liza says
Was a little unsure of this since I never made soup crock pot style. The men kinda went a little crazy over it…like kids eating a cookie for the first time. It was that ahMAZEing! The bacon flavor hidden inside…yummmm! BEST potato soup E.V.E.R! Not heavy but bursting with never before flavor. This could be one of those ‘Grandma’s secret recipe’s” Thank you for this gem!
Jen says
Thank you so much for the best review ever of this recipe! You have a way with words – I love the thought of kids being excited as if it were cookies for the first time! Thanks Liza!
Connee says
Would be helpful for the recipe to include whether the crockpot lid should be placed ON or OFF. I researched and it should be left off. Also think MUCH more seasoning (salt and pepper) should be used (rather than 1-1/2 teaspoons salt and 1/2 teaspoon pepper ??? for the entire crockpot). EASIEST recipe in the world to make and I appreciate your posting. My husband is recovering from bypass surgery and I have prepared your soup as a pick me up for him. Many thanks from Connee on the Eastern Shore of Maryland.November 2023
Jen says
Hi Connee, I hope your husband has speedy recovery! Crockpot recipes are always meant be cooked with the lid on unless otherwise specified. Salt and pepper are easy to add, but difficult to remove, so it’s better for recipes to go lighter and let everyone season to personal taste.
Lynn says
Do you only blend 1/2 or 2/3 of the soup? What happens to the rest
Jen says
Hi Lynn! Thank you for your question! For the soup I blend 1/2-2/3 along with the half and half, cornstarch, and cream cheese and then add it back into the slow cooker with the rest of the soup so there are still the pieces of vegetables and then cook on high for 20 minutes to thicken it up for a richer and creamier soup. Hope it turns out wonderful for you!