This Crockpot Potato Soup is wonderfully creamy without any heavy cream or the hassle of making a roux! Reader’s rave: “By far the BEST potato soup E.V.E.R!” “AMAZING!” and “Delicious! Easy!” and “LOVE it. This is the only potato soup I’ll ever make now!” Follow this tried-and-true recipe to learn the best techniques for the velvety broth and an explosion of flavor!

Crock Pot Potato Soup Video

holding a bowl of skinny crockpot soup with a spoon full of creamy soup

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Why you’ll love this Crockpot Potato Soup Recipe

I’ve tested and perfected this potato soup recipe until it’s what dreams are made of. It offers huge, warm, creamy comforting flavor with minimal effort!

EASY. This creamy Potato Soup is a chop, dump and cook recipe. The only “work” you have to do is add some of the soup to the blender before serving – how easy is that?
THICK AND CREAMY. This soup isn’t the the sad, lackluster, runny consistency of many potato soups that leave you sadly disappointed and comfortless. Instead, this wonderfully creamy Potato Soup is like a big, warm hug of velvety goodness that warms you from the inside out.
HEALTHIER. This Crockpot Potato Soup is healthier than other recipes because it is thickened by evaporated milk, cornstarch and reduced fat cream cheese instead of butter, heavy cream and tons of cheese. You can also use turkey bacon in place of traditional bacon.
FLAVORFUL: Many Slow Cooker Potato Soup recipes fall short on flavor and taste like disenchanting thick, bland potatoes – not this potato soup! This easy recipe is seasoned to perfection so you won’t miss the flavor – or calories.
MAKE AHEAD: The soup can be started in the morning then finished when you are ready to eat for an easy, stress free, make ahead dinner. You can also prep the veggies ahead of time.
MAKES A LARGE QUANTITY. It makes a hearty crockpot full so its perfect for large crowds, company or leftover lunches or dinners.
FABULOUS LEFTOVERS. You can also make this soup days in advance, refrigerate then reheat the soup in the crockpot or stove because the leftovers taste even better.

Easy Crockpot Potato Soup Ingredients

Let’s take a closer look at what you need to make this Crockpot Potato Soup recipe (measurements in the printable recipe card at the bottom of the post):

Potatoes: Use Yukon gold potatoes because they are waxy potatoes which means they do not absorb moisture while they cook so they retain their shape despite extended high heat. The emerge tender, creamy, buttery and melt-in-your-mouth with a superior flavor to Russets.
How Many potatoes is two pounds? This is about four medium size potatoes. Potatoes vary in size, so I suggest weighing them on the produce scale just to be safe.
Cheese: Please use freshly shredded sharp cheddar from the block and not mild. Sharp cheddar will add the oomph of favor needed.
Tip: Always shred your own cheese because pre-packaged cheeses contain anti-clumping agents which prevents it from sticking together while in the bag which also prevents the cheese from melting as well.
Bacon: You may use turkey bacon or pork bacon. If you use pork bacon, I suggest thick, center cut bacon opposed to traditional sliced bacon. Thick bacon holds up against time and heat.
Evaporated Milk: This is ideal for slow cooker recipes because it holds up well against long cooking times and high heat without curdling.
Bonus! Evaporated milk is approximately 6 times lighter than heavy cream in terms of calories, as it has about 130-140 calories per cup, while heavy cream contains 800-850 calories per cup.
Chicken broth: Provides a flavorful base for the soup without being overly salty. I highly recommend over vegetable broth!
Cornstarch: Thickens the soup; mix with a small amount of broth to create a slurry before adding to avoid lumps.
Cream Cheese: This creates a velvety texture; ensure it’s softened (microwave for 30 seconds or so) for easier blending and to avoid clumps.

far away shot of crockpot potato soup in a bowl with a gold spoon

How do you add flavor to potato soup?

Potato Soup NEEDS seasoning because potatoes are quite bland on their own.

Onions and garlic: These aromatics create the flavor base and are absolutely essential. You may substitute them with 1 teaspoon onion powder and 1 ½ teaspoons garlic powder.
Salt and pepper: Potatoes require a significant amount of salt and pepper to awaken the rest of the flavors. If you feel like the soup is missing something at the end of cooking, it probably just needs more salt or pepper – so adjust to taste.
Carrots and celery: These are part of the flavor base of all great soups and add a complex level of flavor. Please don’t skip them or you will be missing out on layers of flavor.
Herbs: Dried parsley, dried thyme and dried oregano add subtle earthy, herby flavor.
Chicken bouillon: Adds a salty flavor with craveable complexity. Use base like Better Than Bouillon or Zoup! or two crushed cubes-don’t dissolve either in water first. If you want to skip it, you will need to add more salt to taste.

How to Make Crockpot Potato Soup

You area going to LOVE how easy this Crockpot Potato Soup is to make. Let’s take a closer look at how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Add ingredients to the slow cooker. Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon and 4 cups chicken broth to your slow cooker along with dried parsley, dried thyme, dried oregano, salt, pepper and chicken bouillon.

showing how to make crockpot soup by adding potatoes, bacon, celery, carrots to slow cooker

Cook: Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender – then it’s magic time.

showing how to make crockpot soup by cooking soup in crockpot until potatoes are fork tender

Make it Creamy: To create the ultra creamy soup, add 1/2-2/3 of the soup contents (veggies and broth) to your blender along with some cornstarch, evaporated milk and cream cheese (I use ⅓ less fat) and blend until completely smooth.

showing how to make crockpot soup creamy by adding flour and potatoes in a blender to puree.

Add Cheese: Pour the creamy blender contents back into slow cooker along with 1 cup chicken broth and cook on high for 20 additional minutes in order to thicken some more then stir in 1 cup cheddar until smooth.

showing how to make crockpot potato soup by adding cheese to soup in slow cooker

Can I Prep Crockpot Potato Soup Ahead of Time?

Yes! You can prep all of the ingredients for easy Potato Soup a day ahead of time so then it’s just dump, cook and eat! Here’s how:

•Veggies: Chop the onions, carrots, celery and garlic and place them in an airtight container in the refrigerator.
•Potatoes: Chop the potatoes and submerge in water, cover and refrigerate to prevent them from browning.
•Bacon: Cook, crumble, and store in an airtight container.
•Seasonings: Measure the seasonings and store them in a plastic aright bag.

Can I Make Potato Soup Ahead of Time?

The flavors of this potato soup only get better the next day so it makes wonderful leftovers. The soup will thicken in the refrigerator so just whisk in a little milk before reheating.

Potato Soup Crock Pot Recipe Tips

How to Thicken Potato Soup

This creamy Potato Soup shouldn’t require any thickening, but if you would still like a thicker soup, here are some suggestions:

Cornstarch: Remove some broth from the potato soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the potato soup. Add it to the soup, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
Puree soup: Remove 1-2 cups of the potato soup and puree it in your blender or food processor. It will add body to the soup while preserving the flavor.
Mash potatoes: Remove more of the potatoes, mash them and return them to the soup. Mashed potatoes are thicker than pureed potatoes so they thicken the soup nicely. Alternatively, you can microwave a few potatoes separately, mash them and add them to the soup if you don’t want to lose any of the cubed potatoes.

Crock Pot Potato Soup Variations

LOADED Potato Soup

To transform your Potato Soup into LOADED Potato Soup – pile it with toppings, just like you would a baked potatoes. Here are a few of my favs:

sharp cheddar cheese
blue cheese
bacon
barbecue chicken or pulled pork
green onions
chives
roasted broccoli
sour cream or Greek yogurt
dashes of chili powder, cayenne
crackers

Can I Make Vegetarian Potato Soup?

Absolutely! Simply omit the bacon and chicken bouillon and replace the chicken broth with vegetable stock. You will want to add additional salt to taste.

holding up a ladle of cream crockpot potato soup with bacon and green onions

Serving Slow Cooker Potato Soup

This easy Potato Soup can be a meal all in itself, or a side to a main protein dish. It goes well with:

Sandwiches: Ham and Cheese Sliders, Beef Brisket Sandwiches, Philly Cheesesteaks, French Dips
Chicken: Buffalo Chicken, Nashville Hot Chicken or Oven “Fried” Chicken
Smoky Favs: Slow Cooker Barbecue Ribs, Slow Cooker Beef Brisket
Bread: Breadsticks, dinner rolls, sweet moist cornbread
Salads: Wedge salad, fall salad, apple salad, green bean salad
Veggies: Roasted carrots, roasted asparagus, sauteed Brussels spouts

How Long Does Potato Soup Last in the Fridge?

When stored correctly, potato soup is good for three to five days. Cool the soup to room temperature and either transfer to a storage dish or remove the ceramic insert from the slow cooker and put the whole pot (lid on) in the refrigerator.

HOW DO I REHEAT Potato Soup?

•Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
•Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.
•Microwave: For smaller batches or individual servings, transfer Potato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

Can I Freeze Potato Soup?

No, I do NOT recommend freezing Potato Soup. Cream based soups do not freeze well as the dairy and fat separate resulting in an pleasant texture when reheated. Potatoes also don’t freeze well as their texture becomes mealy and mushy.

LOOKING FOR MORE CREAMY SOUP RECIPES?

Chicken Lasagna Soup
Zuppa Toscana
Curried Butternut Squash Soup
Sweet Potato Soup
Basil Parmesan Italian Soup
Tomato Basil Soup
New England Clam Chowder
Bacon Ranch Chicken Chowde r
Wild Rice Mushroom Soup

a spoonful of thick and creamy skinny crockpot potato soup with cheese, bacon and green onions

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Total Time: 4 20

Prep Time: 20

Cook Time: 4

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Ingredients

2 pounds Yukon gold potatoes, peeled, diced (about 1/4-½ inch)
1 medium onion, diced
3 medium carrots, peeled and diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
6 cloves garlic, minced
6 slices (turkey) bacon, cooked and crumbled divided
5 cups low sodium chicken broth
1 tablespoon dried parsley
2 teaspoons chicken bouillon powder
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon pepper

ADD LATER:

2 tablespoons cornstarch
1 12 oz. can evaporated milk (I use nonfat)
4 oz. cream cheese, softened (I use ⅓ less fat)
1 cup freshly and finely grated sharp cheddar cheese

GARNISH

cheddar cheese
bacon
green onions
crackers
sour cream

Instructions

Lightly grease slow cooker with nonstick cooking spray.
Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon, 4 cups chicken broth and all seasonings and spices. Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender.
Remove ½ up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, ½ cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
Garnish individual bowls with additional cheese, bacon and plenty of green onions.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Try this Potato Soup with my Moist Sweet Cornbread!

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87 Comments

Laura says

at

I make this all the time, for years now. It’s my go to crockpot potato soup recipe. It’s delicious as written! I make a few changes for my husband and other times I accidentally forget to add ingredients and it’s still delicious. My husband doesn’t do meat or dairy so I use veggie broth and blend it. I separate half for him before adding dairy, then I finish my half. Last night, I didn’t add the extra cornstarch, extra broth, or evaporated milk. There wasn’t a lot of soup left, so it didn’t seem worth it. I just threw in some milk and (half) the cheddar. Usually I do add the later ingredients. I also forgot all about the cream cheese until I read a comment below and it was still really good. Usually I’ll add the later ingredients. Sometimes I serve it in a Panera bread bowl. Highly recommend.

- Jen says
  
  at
  
  Hi Laura! Thank you so much for your warm review! I am so glad that you love this soup and that it’s your go to recipe. Love bread bowls! So yummy!
  
Doreen Dennison says

at

4. Don’t forget to add the extra cup on chicken broth. It’s in the video but not in printed instructions and to.make a slurry with broth and cornstarch.

- Jen says
  
  at
  
  Hi Doreen, the video shows step 2 which is correct, adding some vegetables and broth to the blender. You make the slurry in the blender by adding the cornstarch with the cream cheese and evaporated milk. Hope this helps!

See More Comments

Crock Pot Potato Soup Video

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Crockpot Potato Soup Recipe

Easy Crockpot Potato Soup Ingredients

How do you add flavor to potato soup?

How to Make Crockpot Potato Soup

Can I Prep Crockpot Potato Soup Ahead of Time?

Can I Make Potato Soup Ahead of Time?

Potato Soup Crock Pot Recipe Tips

How to Thicken Potato Soup

Crock Pot Potato Soup Variations

LOADED Potato Soup

Can I Make Vegetarian Potato Soup?

Serving Slow Cooker Potato Soup

How Long Does Potato Soup Last in the Fridge?

HOW DO I REHEAT Potato Soup?

Can I Freeze Potato Soup?

LOOKING FOR MORE CREAMY SOUP RECIPES?

Want to try this Crockpot Potato Soup Recipe?

Pin it to your SOUP, CROCKPOT or HEALTHY Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!

Tools Used in This Recipe

Crockpot Potato Soup Recipe

Save This Recipe To Your Recipe Box

Ingredients

ADD LATER:

GARNISH

Instructions

Video

Notes

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