Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on September 28, 2022

Close up of crockpot potato soup

You know that feeling when you’ve come home after a long day, and all you want is a bowl of something warm and comforting? That’s exactly where the idea of making crockpot potato soup came to mind. It’s something super simple, with only a few ingredients, but it also has something special we all love about potato soup.

The best part –is you don’t need to spend hours over a hot stove to make it! Let the crockpot do all the work for you by leaving these ingredients inside for 5-6 hours. The result is nothing short of amazing! If you are an avid user of your slow cooker like we are (check out my slow cooker taco meat recipe), then this article is for you. We have some tips and tricks on how to make the perfect potato soup in your crockpot.

You know that feeling when you've come home after a long day, and all you want is a bowl of something warm and comforting? That’s exactly where the idea of making crockpot potato soup came to mind. It’s something super simple, with only a few ingredients, but it also has something special we all love about potato soup.

What you’ll need to make this crockpot potato soup recipe

To make crockpot potato soup, you’ll need:

  • 5 slices bacon, cut into 1 inch pieces
  • 2 leek bottoms or onions, chopped
  • 1 cups and 1/2 sliced celery, about 3 stalks
  • 2 cups full fat milk
  • 2 cups and 1/2 vegetable broth or chicken broth
  • 3 Tbsp butter
  • 1 cups large white sweet potato, about 3 and 1/2
  • 2 cups large russet potatoes or yukon gold potatoes, about 3
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  •  Salt to taste, about 2 tsps
  • 1 cup mild or sharp cheddar cheese
  • ¼ cup chopped chives or green onions
  • ½ cup sour cream or plain greek yogurt

Instructions

  1. Add the leeks, bacon, and garlic to a cast iron skillet and cook over medium heat, frequently stirring until the bacon is crisp and the veggies have a nice color to them.
  2. Turn the slow cooker onto low and add the butter to the bottom, rubbing it on the bottom and up the sides a bit to grease everything.
  3. Chop the potatoes and add them to the bottom of the crockpot.
  4. Scrape the bacon mixture onto the potatoes, then add the salt, pepper and broth. Cook the soup for 5 hours on low.
  5. Once the potatoes are soft, mash with a potato masher, or use an immersion blender. You want to leave it slightly chunky though, so don’t overmix. Just mash or blend until you get the desired consistency.
  6. Add the milk and sour cream, stirring well, then cook for another 20-30 minutes until everything is heated throughout.
  7. Ladle the soup into bowls and top with chives and cheese.

The prep work to make perfect potato soup from scratch

The prep work for crockpot potato soup is very simple. First, peel and dice the potatoes. Then, chop the onion/leeks. garlic and bacon.

In a large pot or cast iron, heat the olive oil or butter over medium heat. Add the leeks, bacon, garlic, and onion and cook until the onions are translucent.

Add the chicken broth and milk, and season with salt and pepper to taste. Cook until heated through.

Transfer the soup to a crockpot, and cook on low for 4-6 hours or on high for 2-3 hours. Serve hot with crumbled bacon or shredded cheese on top.

Serving and storing your soup -how long does potato soup keep in the refrigerator?

Soup can be stored in the refrigerator in an airtight container for up to 3 days. It can also be frozen for up to 3 months.

Serving crockpot potato soup from a larger bowl.

Variations on the recipe

There are many different variations of this recipe that you can try.

Ham: Ham is often used to flavor corn chowder, another classic soup. You can use diced ham to flavor up your soup here or you can use bacon.

Corn: Adding sweet corn kernels to your soup is a great way to change up the flavor and make it more interesting. You can use either fresh or frozen corn.

Red Peppers: Adding red peppers to your soup is a great way to spruce up the flavor and add some color.

Spinach: Blended spinach is a great way to make this soup even healthier.

Basil: Fresh chopped basil is a great way to add some fresh flavor to your soup.

No matter what variation you choose, this delicious and easy potato soup will surely become a family favorite!

Tips for making the perfect cheesy potato soup

1. Use the right potatoes

For the best results, use starchy potatoes like russet potatoes in this recipe. They will break down and thicken the soup as they cook.

2. Don’t over-stir

Stirring the soup too much will make it cloudy and thick. Stir just enough to combine all the ingredients, and then let the crockpot do its job.

3. Add the milk and cheese at the end

Adding the milk and cheese at the end will help them to melt and combine with the soup without becoming clumpy.

4. Use an immersion blender if you have one

An immersion blender is a great tool for blending soups until they are smooth. If you don’t have one, you can use a regular blender or food processor, but be careful not to overfill it or it may explode!

FAQ

Can you put raw potatoes in a slow cooker?

Yes, you can put raw potatos in a slow cooker. Just make sure to add liquid as they will not cook properly without it!

What is cream of potato soup made of?

Cream of potato soup is a dish that is rather popular. It is usually made with mashed potatoes and milk, butter, or oil. However, what most people do not know is that this creamy soup can be made from other root vegetables as well.

How can I thicken my potato soup?

A slurry may thicken up the soup before serving. Combine cornstarch or flour with 1 cup of broth in a small bowl. Mux with a fork until well combined and then our this mixture in your slow cooker. Gently stir and allow to cook for 5 minutes to thicken up.

Do you put eggs in potato soup?

Typically no, however, you can add some hardboil chopped eggs to your soup as a garnish before eating.

Can I make this in my InstaPot?

Yes, you can use the slow cooker function on your Instant pot to make this recipe.

Recommend tools to make Potato Soup:

Cooking with a crockpot comes with a lot of benefits. For one, it’s very easy and convenient- you can just throw all the ingredients in the pot and let it cook itself. This makes it a great option for busy weeknights when you don’t have time to cook a big meal.

Another benefit of crockpot cooking is that it’s very healthy. The low and slow cooking method preserves more nutrients than other methods, and it also allows the flavors of the ingredients to blend together perfectly.

Finally, crockpot cooking is economical. You can make large batches of soup or stew that will last for several days, which is perfect for those on a tight budget. So if you’re looking for an easy, healthy, and affordable way to cook, a crockpot is a perfect choice!

close up of crockpot potato soup
Yield: 6 servings

Crockpot Potato Soup

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

A filling and easy loaded baked potato soup recipe that can be made in the slow cooker.

Ingredients

  • 5 slices bacon, cut into 1 inch pieces
  • 2 leek bottoms, chopped
  • 1 1/2 cup sliced celery, about 3 stalks
  • 2 cups full fat milk
  • 2 1/2 cups vegetable or chicken broth
  • 3 Tbsp butter
  • 1 cups large white sweet potato, about 3 1/2 or use russet potatoes
  • 2 cups large russet potatoes, about 3
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  •  Salt to taste, about 2 tsps
  • 1 cup mild or sharp cheddar cheese
  • ¼ cup chopped chives
  • ½ cup sour cream

Instructions

  1. Add the leeks, bacon and garlic to a cast iron skillet and cook over medium heat, stirring frequently until the bacon is crisp and the veggies have a nice color to them.
  2. Turn the slow cooker onto low and add the butter to the bottom, rubbing it on the bottom and up the sides a bit to grease everything.
  3. Chop the potatoes and add them to the bottom of the crockpot.
  4. Scrape the bacon mixture onto the potatoes, then add the salt, pepper and broth. Cook the soup for 5 hours on low.
  5. Once the potatoes are soft, mash with a potato masher, or use an immersion blender. You want to leave it slightly chunky though, so don’t overmix.
  6. Add the milk and sour cream, stirring well, then cook for another 20-30 minutes until everything is heated throughout.
  7. Ladle the soup into bowls and top with chives and cheese.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1456mgCarbohydrates: 31gFiber: 3gSugar: 8gProtein: 19g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Conclusion

Crockpot potato soup is the perfect meal for a chilly winter day. It’s easy to make, healthy, and affordable- and best of all, it cooks itself! There are many different variations of this recipe that you can try, so be sure to experiment until you find your favorite. And don’t forget to serve your soup with some crusty bread on the side for a complete meal.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *