When it comes to comfort food, few dishes compete with the warm, creamy goodness of CrockPot Potato Soup. Whether it’s the dead of winter or a cool summer night, this hearty soup brings comfort with every spoonful. Thanks to the ease of the slow cooker, it’s a mostly hands-off recipe that delivers maximum flavor with minimal effort.

This version of potato soup is rich and thick, packed with tender red potatoes, savory garlic, a touch of thyme, creamy cheese, sour cream, and crispy bacon for the perfect finishing touch. Best of all? You can prep it in the morning, let your CrockPot do all the work, and come home to a hot meal that tastes like it’s been simmering on the stove all day.

🥔 Why This CrockPot Potato Soup Is a Must-Try

Creamy & Filling: The perfect balance of hearty potatoes and rich dairy for a spoon-coating texture.
Hands-Off Cooking: Set it and forget it! Let the slow cooker do all the work.
Customizable Texture: Blend it smooth or leave it chunky—your call.
Meal-Prep Friendly: Tastes even better the next day and reheats beautifully.
Crowd-Pleaser: Kids and adults alike love this classic recipe.
Tried-and-True Method: This soup follows time-tested techniques with proven success in home kitchens.

🛒 Ingredient Breakdown

Each ingredient in this recipe is essential to creating the depth of flavor and texture you want in a rich, hearty potato soup. Let’s break it down:

🥓 Bacon (8 slices)

Bacon adds a smoky, salty punch and is used both within the soup and as a topping. It’s best to cook it until crispy so it stands up well in the finished bowl.

Tip: Reserve the bacon fat to sauté the onions for extra depth.

🧅 Onion (½, diced)

Sautéing the onions in bacon fat gives them a delicious caramelized flavor that lays the foundation for the whole soup.

🥔 Red Potatoes (2 lbs, peeled & diced)

Red potatoes hold their shape better than russets, making them ideal for this slow-cooked dish. They become tender and buttery without breaking down completely unless blended.

🧄 Garlic (3 cloves, minced)

Garlic adds a subtle earthiness that pairs beautifully with the creamy base and smoky bacon.

🌿 Thyme (½ tsp dried or 2 sprigs fresh)

Thyme brings a slightly minty, lemony flavor that cuts through the richness of the soup and enhances the savoriness.

🧂 Kosher Salt & Black Pepper

These seasonings are essential for balancing and deepening the flavors. Always taste before serving and adjust as needed.

🍗 Chicken Broth (2½ cups)

Use low-sodium broth if possible to control salt levels. It gives the soup a savory base and prevents it from being overly thick or cloying.

🥛 Heavy Cream (⅔ cup) + Cornstarch (1 tsp)

This combo thickens the soup to luscious perfection. The cornstarch stabilizes the cream and ensures the final soup doesn’t curdle.

🧀 Cheddar Cheese (1 cup, shredded)

Shredded cheddar adds sharpness and richness. It melts right into the soup for that signature cheesy flavor.

🍶 Sour Cream (½ cup)

Sour cream adds tang and creaminess, giving the soup a velvety finish.

🌿 Green Onions (3, green tops sliced)

These provide a fresh, bright garnish that contrasts beautifully with the richness of the soup.

👩‍🍳 Step-by-Step Instructions

Let’s walk through the exact method, just as it’s written, with a few additional insights to help you nail it every time.

1. Cook the Bacon

Start by crisping up the bacon in a skillet over medium-high heat. Once golden and crispy, remove it to a paper towel-lined plate. Don’t toss the bacon fat—it’s liquid gold!

2. Sauté the Onions

Use the reserved bacon fat to cook your diced onions until they’re soft and fragrant. This process builds flavor from the start and ensures every spoonful is savory and satisfying.

3. Load the Slow Cooker

Add diced potatoes, garlic, cooked onions, thyme, salt, and pepper to your CrockPot. Pour in the chicken broth and stir to combine everything.

4. Cook Low and Slow

Cover and cook:

On high for 4 hours
Or on low for 6–8 hours

You’re looking for fork-tender potatoes that will partially break down when stirred.

5. Mash or Blend

Once the potatoes are cooked, use an immersion blender to blend about half of the soup directly in the slow cooker. Alternatively, you can mash with a potato masher if you prefer a chunkier texture.

Pro Tip: The more you blend or mash, the thicker the soup will become.

6. Add Cream & Cheese

In a small bowl, whisk the heavy cream and cornstarch together until smooth. Add this mixture to the slow cooker along with:

The shredded cheese
Sour cream
Half of the cooked bacon

Stir everything well to combine and let cook for another 15–20 minutes on high until it’s fully heated and thickened.

7. Serve and Garnish

Ladle the soup into bowls and top with:

Remaining crispy bacon
Extra shredded cheese
A dollop of sour cream
A sprinkle of fresh green onions

🍽 What to Serve with CrockPot Potato Soup

Pair this creamy soup with:

Crusty Bread or Rolls: Perfect for soaking up every last bit.
Simple Salad: A fresh side balances out the richness.
Roasted Veggies: Brussels sprouts or green beans are great choices.

🧊 Storage & Reheating Tips

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Note that dairy-based soups can change texture slightly when frozen.
Reheat: Gently reheat on the stovetop over medium-low heat, stirring often. Add a splash of broth or milk if it thickens too much.

🛠 Expert Tips & Customizations

Vegetarian Version: Skip the bacon and use vegetable broth. Add smoked paprika for that smoky flavor.
Thicker Texture: Blend more of the soup or add extra cornstarch slurry.
Spicy Kick: Add a dash of cayenne pepper or hot sauce when stirring in the cheese.
Chunky Texture: Don’t blend at all! Just mash slightly for a rustic feel.