Recipe

Crock-Pot Potato Soup

A creamy slow cooker potato soup with crisp bacon, cheddar, and a final mash for that thick, cozy texture.

By Matt Campbell

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4.8

A creamy bowl of potato soup topped with shredded cheddar, crispy bacon, and sliced green onions on a wooden table with a spoon and napkin

Potato soup in a slow cooker is my kind of kitchen magic: you toss in humble ingredients, walk away, and come back to something that tastes like a warm blanket with better seasoning. This version leans creamy, savory, and a little tangy thanks to sour cream. It also gives you options, because sometimes you want it silky and sometimes you want it chunky with those cozy potato bites.

I finish it with a quick mash right in the slow cooker, then hit it with cheddar and bacon like it owes me money. Serve it with something crunchy, taste as you go, and do not be shy with the black pepper.

Raw potatoes, onion, garlic, chicken broth, milk, cheddar, bacon, and seasonings arranged on a bright kitchen counter

Why It Works

Set-it-and-mostly-forget-it: The slow cooker handles the heavy lifting while the potatoes turn tender and flavorful.
Thickened the smart way: A quick mash plus a cornstarch slurry at the end gives you creamy body without relying only on heavy cream.
Big comfort, accessible ingredients: Potatoes, broth, dairy, and pantry seasonings. Nothing weird, nothing fussy.
Custom texture: Mash a lot for creamy, mash a little for chunky. You are the boss.

Pairs Well With

Storage Tips

Refrigerator: Cool soup quickly, then store in an airtight container for up to 4 days.

Freezer: Potato soup with dairy can get a little grainy or separate after freezing, but it is still absolutely salvageable. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove over medium-low, stirring often. If it looks separated or mealy, whisk it well (or give it a few quick pulses with an immersion blender) and loosen with a splash of broth or milk. Avoid a hard boil once the dairy is in.

Portioned potato soup in two glass meal prep containers with lids on a clean kitchen counter

Common Questions

Do I have to peel the potatoes?

Nope. If you like a rustic soup, leave the skins on (just scrub well). If you want a classic smooth, pale soup, peel them.

What kind of potatoes work best?

Yukon Golds are my favorite for this because they turn creamy and buttery. Russets also work and break down more, which makes thick soup easier. Red potatoes hold their shape more, so the soup stays chunkier.

How do I thicken slow cooker potato soup?

You have three easy levers: mash more potatoes, simmer with the lid off for 10 to 20 minutes on High, and add a cornstarch slurry. This recipe uses the mash plus a quick slurry for reliable thickness.

Can I add raw bacon to the slow cooker?

You can, but I do not recommend it. Cooking bacon first gives you crisp bits (texture!) and lets you drain excess grease so the soup tastes clean, not heavy.

Can I make it vegetarian?

Yes. Swap chicken broth for vegetable broth and skip the bacon. Add smoked paprika (or a tiny pinch of chipotle powder) for that cozy smoky vibe.

Why did my soup turn gluey?

Usually it is from over-blending starchy potatoes. Stick to mashing or a few quick pulses with an immersion blender. Do not whip it smooth like a puree.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Large skillet (for bacon)
Cutting board and knife
Measuring cups and spoons
Potato masher
Small bowl and whisk (for slurry)
Ladle

I love recipes that feel like a team project even when you are cooking solo. This soup is exactly that: the slow cooker does the long shift, and you come in at the end to do the fun stuff, mash, taste, and top it like a baked potato that decided to become a personality. It is the kind of dinner that makes the kitchen smell like you have your life together, even if there is a sink full of dishes you are ignoring on purpose.

Crock-Pot Potato Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes (plus 10 to 15 minutes if thickening)

Servings 6

Ingredients

6 slices bacon
1 medium yellow onion, diced
3 cloves garlic, minced
2 1/2 lb Yukon Gold potatoes, peeled or scrubbed, cut into 3/4-inch chunks
3 cups low-sodium chicken broth
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 tsp smoked paprika (optional but highly recommended)
1/2 tsp dried thyme
1 cup whole milk
3/4 cup sour cream
2 cups shredded sharp cheddar, divided
2 tbsp cornstarch
2 tbsp cold water
2 green onions, thinly sliced (optional, for serving)

Diced potatoes, chopped onion, and minced garlic on a cutting board beside a slow cooker insert

Instructions

Crisp the bacon. In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper-towel-lined plate. Pour off all but about 1 tablespoon of the bacon fat (or ditch it and use butter or oil if you prefer). Crumble the bacon once cool.
Soften the onion and garlic. In the same skillet, cook the diced onion in the reserved bacon fat for 3 to 4 minutes, just until softened. Add garlic and cook 30 seconds. Scrape everything into the slow cooker.
Load the slow cooker. Add potatoes, chicken broth, salt, pepper, smoked paprika (if using), and thyme. Stir.
Cook. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until potatoes are very tender and easily pierced.
Mash to your texture. Use a potato masher right in the slow cooker. Mash a lot for creamy, mash lightly for chunky. If you want extra smooth, use an immersion blender for just a few quick pulses.
Add dairy. Turn the slow cooker to Low (or Warm if it is piping hot), then stir in the milk, sour cream, and 1 1/2 cups of the cheddar until melted and smooth. Keep it gentle here. No boiling, unless you are into weird texture.
Thicken (optional but great). Whisk cornstarch and cold water in a small bowl until smooth, then stir it into the soup really well so it does not clump. Cover and cook on High for 10 to 15 minutes, until the soup thickens slightly (it will also thicken a bit as it sits). Taste and adjust salt and pepper.
Serve. Ladle into bowls and top with remaining cheddar, crumbled bacon, and green onions. Add extra black pepper like you mean it.