Crock-Pot Potato Soup Recipe

Introduction

This Crock-Pot Potato Soup is a creamy, comforting dish perfect for chilly days. It combines tender Yukon Gold potatoes with rich cheese and crispy bacon, all cooked effortlessly in a slow cooker. Cozy up with a bowl of this hearty soup that’s both simple and satisfying.

Ingredients

• 2 lb. Yukon Gold potatoes, peeled, cubed
• 4 c. low-sodium chicken broth
• 2 tsp. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1 1/2 c. milk
• 1/4 c. (30 g) all-purpose flour
• 1 1/2 c. shredded cheddar, plus more for serving
• 1/2 c. heavy cream
• 1/2 c. sour cream
• 8 slices bacon
• Thinly sliced chives, for serving

Instructions

1. Step 1: In a large (6- to 8-qt.) slow cooker, combine the peeled and cubed potatoes, chicken broth, and fresh thyme leaves. Season with kosher salt and freshly ground black pepper. Cover and cook until the potatoes are tender, about 4 to 6 hours on Low or 2 to 3 hours on High.
2. Step 2: Using a slotted spoon, transfer about half of the cooked potatoes to a medium heatproof bowl or plate. Mash the remaining potatoes directly in the slow cooker with a potato masher until partially smooth. Return the reserved potatoes to the slow cooker.
3. Step 3: In a medium bowl, whisk together the milk and all-purpose flour until smooth. Add this milk mixture, shredded cheddar cheese, heavy cream, and sour cream to the slow cooker. Stir well to combine. Cover and cook on High until the cheese melts and the soup is heated through, about 30 minutes more.
4. Step 4: While the soup finishes cooking, heat a large skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool. Crumble into pieces when ready to serve.
5. Step 5: Ladle the soup into bowls and top with the crispy bacon, sliced chives, and extra shredded cheddar cheese. Serve warm and enjoy your comforting bowl of potato soup.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon or use a plant-based bacon alternative.
• Use Russet potatoes instead of Yukon Gold for a fluffier texture.
• Add diced carrots or celery with the potatoes for extra flavor and nutrition.
• For a thicker soup, mash more of the potatoes before adding the dairy ingredients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. If the soup thickens too much when reheated, stir in a splash of milk or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop. Simmer the potatoes in broth until tender, then mash, add the milk mixture and cheese, and finish as directed, stirring over low heat until melted and heated through.

Can I freeze Crock-Pot Potato Soup?

Potato-based soups can change texture when frozen, becoming grainy. It’s best to freeze only if necessary and thaw slowly in the refrigerator. Reheat gently, stirring well and adding extra liquid if needed to restore creaminess.

Crock-Pot Potato Soup Recipe

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4.6 from 94 reviews

A creamy and comforting Crock-Pot potato soup made with Yukon Gold potatoes, cheddar cheese, and crispy bacon. This easy slow cooker recipe combines tender potatoes, savory broth, and rich dairy for a hearty soup perfect for cozy meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours on Low (or 2 to 3 hours on High) plus 30 minutes final heating and 8 minutes bacon cooking
• Total Time: Approximately 5 hours (using Low setting)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lb. Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 2 tsp. fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Dairy Mixture

• 1 1/2 cups milk
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups shredded cheddar cheese, plus more for serving
• 1/2 cup heavy cream
• 1/2 cup sour cream

Toppings

• 8 slices bacon
• Thinly sliced chives, for serving

Instructions

1. Prepare Slow Cooker: In a large 6- to 8-quart slow cooker, combine the peeled and cubed Yukon Gold potatoes, low-sodium chicken broth, and fresh thyme leaves. Season generously with kosher salt and freshly ground black pepper. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the potatoes are tender.
2. Mash Potatoes: Once cooked, use a slotted spoon to transfer about half of the potatoes to a medium heatproof bowl or plate. Use a potato masher to mash the remaining potatoes right in the slow cooker to create a creamy texture. Return the reserved potatoes from the bowl back to the slow cooker.
3. Make Creamy Base: In a medium bowl, whisk together the milk and all-purpose flour until smooth. Add this milk mixture to the slow cooker along with the shredded cheddar cheese, heavy cream, and sour cream. Stir everything well to combine.
4. Heat Through: Cover the slow cooker and continue cooking on High for about 30 minutes, or until the cheese is fully melted and the soup is warmed through.
5. Cook Bacon: While the soup heats, place the bacon slices in a large skillet over medium heat. Cook, turning occasionally, until the bacon is crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then crumble into pieces.
6. Serve: Ladle the hot soup into bowls. Top with crispy bacon, thinly sliced chives, and additional shredded cheddar cheese if desired. Serve warm and enjoy your hearty Crock-Pot potato soup.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a vegetarian bacon alternative.
• Yukon Gold potatoes are preferred for their creamy texture, but russet potatoes can be used if necessary.
• Adjust the thickness of the soup by adding extra broth to thin or cooking a bit longer uncovered to thicken.
• Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
• Add extra toppings like shredded green onions or a sprinkle of smoked paprika for additional flavor.

Keywords: Crock-Pot potato soup, slow cooker soup, creamy potato soup, comfort food, easy soup recipe, cheddar potato soup