The aroma of slowly simmering broth, creamy potatoes, and smoky bacon always takes me back to cozy evenings. There’s a certain magic in turning simple ingredients into something so deeply satisfying, a culinary hug in a bowl. I was tired of the same old weeknight meals, craving something hearty and comforting that didn’t require hours of active cooking. This Crockpot Potato Soup recipe was the answer I didn’t know I was looking for – it’s basically a loaded baked potato transformed into a velvety, spoonable dream. Family-friendly and incredibly easy, it’s become my go-to for those days when only pure comfort food will do.
Potato Soup Perfection?
Simplicity itself: Forget fussy techniques; this recipe is designed for minimal active time, letting your slow cooker do the heavy lifting. Loaded with flavor, the combination of tender potatoes, savory bacon, and sharp cheddar cheese creates a taste sensation you’ll crave. Creamy and dreamy, it boasts a velvety texture that’s pure comfort in every spoonful. It’s a family favorite that’s sure to impress even the pickiest eaters, making weeknight dinners a joy. Plus, it’s a fantastic way to use up everyday ingredients for an extraordinary meal; if you follow my tips for perfectly cooked veggies, your soup will be even better.
Potato Soup Ingredients
For the Hearty Base
- Golden Potatoes – The secret to a super smooth and creamy soup; leave the skins on for extra goodness.
- Low Sodium Chicken Broth – Provides a savory foundation without being too salty.
- Carrots – Peeled and diced, they add a touch of natural sweetness and lovely color.
- Celery – Diced celery brings a subtle aromatic depth that’s essential for flavor.
- Onion – A medium onion, finely diced, forms the savory backbone of our soup.
- Garlic – Minced garlic offers that pungent punch that awakens all the flavors.
For Flavor & Spice
- Salt – Just enough to enhance all the wonderful ingredients.
- Chili Powder – A whisper of warmth to make this potato soup truly special.
- Dried Parsley – For those fresh, herbaceous notes.
- Dried Thyme – An earthy herb that complements the potatoes beautifully.
- Ground Black Pepper – A simple touch of spice.
For Creaminess & Richness
- Butter – The start of our luscious roux that thickens the soup.
- All-Purpose Flour – Works with butter to create a smooth, thickening agent.
- Milk – Adds a lovely subtle richness to the creamy base.
- Heavy Cream – This is the magic ingredient for that ultra-velvety texture we all adore.
For That “Loaded” Factor
- Thick Cut Bacon – Crispy and smoky, it’s essential for both mixing in and garnishing.
- Cheddar Cheese – Sharp and melty, it adds that irresistible cheesy goodness; divide for mixing and topping.
- Green Onions – For a burst of fresh flavor and a pop of pretty green color.
How to Make Crockpot Potato Soup
- Prep & Combine: Wash and dice your golden potatoes, then add them to the slow cooker. Toss in the diced carrots, celery, and onion.
- Season & Simmer: Stir in the chicken broth, chili powder, salt, pepper, garlic, parsley, and thyme. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Cook Bacon: About 30 minutes before serving, bake thick-cut bacon until crispy. Once cooled, chop it, setting aside some for garnish.
- Make Roux: Melt butter in a bowl, then whisk in flour until smooth. Gradually whisk in milk and heavy cream. Microwave the mixture briefly until smooth.
- Finish Soup: Stir the warm roux mixture into the Crockpot. Add 2 cups of cheddar cheese and most of the chopped bacon. Stir until the cheese is fully melted.
- Serve: Ladle the creamy potato soup into bowls. Garnish generously with the reserved cheese, bacon, and fresh green onions.
Optional: Save any leftover bacon for topping sandwiches.
Exact quantities are listed in the recipe card below.
What to Serve with Crockpot Potato Soup?
Elevate this comforting classic with perfect pairings that transform a simple soup into a complete, satisfying meal.
- Crusty Bread: Essential for soaking up every last drop of this creamy delight. It offers a delightful textural contrast.
- Simple Green Salad: A crisp, fresh salad with a bright vinaigrette cuts through the soup’s richness beautifully. This balances the palate and adds a welcomed clean flavor.
- Grilled Cheese Sandwich: The ultimate hug in a meal, pairing the warm, gooey cheese sandwich with this hearty soup is pure comfort.
- Cornbread Muffins: Slightly sweet and wonderfully textured, these muffins are a classic, comforting accompaniment.
- Baked Chicken Breast: A lean protein that won’t overpower the soup, allowing its flavors to shine.
- Apple Slices: The crisp, refreshing sweetness of fresh apple slices provides a delightful palate cleanser.
- Chilled White Wine: A crisp Sauvignon Blanc or unoaked Chardonnay offers a refreshing counterpoint to the soup’s richness.
Expert Tips
- Potato Prep: Use golden potatoes for the smoothest texture in your potato soup; leave the skins on for added nutrients.
- Roux Smoothness: Ensure your roux is lump-free before adding to the crockpot by whisking well and microwaving briefly.
- Bacon Crispness: Bake bacon until perfectly crisp on a separate sheet, ensuring it adds a wonderful texture, not sogginess.
- Reheating Caution: Reheat gently on the stovetop or in the microwave, avoiding a rolling boil to prevent creamy soups from separating.
- Cheese Melt: Stir in cheese off the heat to achieve a beautifully melted, creamy consistency without becoming oily.
Storage Tips for Potato Soup
- Fridge: Store leftover Crockpot potato soup in an airtight container in the refrigerator for up to 3 days. This helps maintain its fresh flavor and creamy texture.
- Freezer: While this creamy potato soup is delicious fresh, it doesn’t freeze exceptionally well due to the dairy and potatoes, which can become separated or mushy upon thawing. It’s best enjoyed fresh.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave in 90-second intervals, stirring between each, until heated through. Avoid boiling to keep it perfectly creamy.
Make Ahead Options
This Crockpot Loaded Potato Soup is a meal prep hero, perfect for busy weeknights! You can prep all the soup’s base components – the diced potatoes, carrots, celery, and onion – and store them in an airtight container in the refrigerator for up to 24 hours before cooking. Simply combine the prepped vegetables with the broth and seasonings in your slow cooker in the morning. The bacon can also be cooked and chopped up to 3 days in advance and stored in an airtight container. When you’re ready to finish the soup, prepare the roux and add it along with the cheese and bacon as instructed. This makes assembling your delicious potato soup a breeze when you get home!
Potato Soup Twists
Ready to make this comforting bowl your own? Let’s explore some delicious ways to personalize your soup!
- Cheesy Delight: Swirl in a dollop of sour cream or Greek yogurt for extra tang and creaminess.
- Smoky Kick: Add a pinch of smoked paprika to the broth for another layer of smoky flavor.
- Spicy Heat: Stir in a dash of cayenne pepper or a few dashes of your favorite hot sauce.
- Veggie Boost: Mix in some steamed broccoli florets or sautéed mushrooms for added texture and nutrition.
- Heartier Bite: Add cooked shredded chicken or crumbled Italian sausage for a more substantial meal.
- Herbal Freshness: Sprinkle with fresh chives or dill just before serving for a bright finish.
- Bacon Alternative: Crispy fried onions or toasted breadcrumbs can offer a satisfying crunch.
Crockpot Loaded Potato Soup Recipe FAQs
Can I use a different type of potato for this soup?
Absolutely! While golden potatoes are my top pick for their incredibly smooth texture when blended, you can certainly use russet or red potatoes. Russets will give you a heartier, starchier soup, and red potatoes will hold their shape a bit more. Just be sure to cube them evenly for consistent cooking.
How long can I store leftover potato soup and how should I keep it fresh?
I recommend storing any leftover Crockpot Loaded Potato Soup in an airtight container in the refrigerator. Properly stored, it should stay wonderfully fresh for about 3 to 4 days. I often find the flavors meld even further overnight, making it even more delicious the next day!
Is it possible to freeze this Crockpot Potato Soup for later?
This is a common question, and while you can freeze it, I don’t strongly recommend it for the best texture. Creamy soups with dairy and starchy vegetables like potatoes can sometimes separate or become a bit mushy when thawed. If you must freeze it, let it cool completely, store it in freezer-safe containers (leaving a little headspace), and plan to reheat it very gently on the stovetop.
My soup didn’t thicken up as much as I expected, what could have gone wrong?
Oh, that’s an easy fix! Sometimes the roux just needs a little extra encouragement. Make sure your butter and flour were cooked together for at least a minute to get rid of that raw flour taste before whisking in the milk and cream. If it’s still too thin after adding it to the soup, you can create a quick slurry with 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water, whisk it into the simmering soup, and let it cook for a few more minutes until it reaches your desired thickness.
Can I make this potato soup dairy-free or without cheese?
You certainly can! For a dairy-free version, you can substitute the milk and heavy cream with unsweetened plant-based milks like cashew or soy milk, and a dairy-free creamer or full-fat coconut milk for richness. For the cheese, nutritional yeast can add a cheesy flavor, or you can simply omit it. The soup will still be delicious with all those savory vegetables and bacon!
Best Loaded Potato Soup, Crockpot Easy
Ingredients
Equipment
Method
- Wash and dice your golden potatoes, then add them to the slow cooker. Toss in the diced carrots, celery, and onion.
- Stir in the chicken broth, chili powder, salt, pepper, garlic, parsley, and thyme. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, bake thick-cut bacon until crispy. Once cooled, chop it, setting aside some for garnish.
- Melt butter in a bowl, then whisk in flour until smooth. Gradually whisk in milk and heavy cream. Microwave the mixture briefly until smooth.
- Stir the warm roux mixture into the Crockpot. Add 2 cups of cheddar cheese and most of the chopped bacon. Stir until the cheese is fully melted.
- Ladle the creamy potato soup into bowls. Garnish generously with the reserved cheese, bacon, and fresh green onions.