Crockpot Potato Soup Recipe

There’s something so comforting about a warm bowl of potato soup on a chilly day. It feels like a hug from the inside, and this version is my absolute favorite.

I love that my slow cooker does all the work, filling the house with a wonderful aroma while I go about my day.

Why This Recipe Works So Well

This soup is the perfect balance of creamy and hearty, with tender potatoes in every spoonful. It’s a complete meal on its own, but it also welcomes all your favorite baked potato toppings.

What really makes it special, though, is the method. We use a simple microwave roux to thicken it, which is a little trick I learned from my mom.

This means we get that rich, velvety texture without any fuss. It’s a straightforward process that delivers a truly satisfying result every single time.

Ingredients Needed for the Recipe

Here’s what you’ll need to bring this cozy soup together. I find it helpful to do all my chopping at the start.

• Golden Potatoes: These are my top choice for their buttery texture and thin skin, but russets or red potatoes work beautifully, too.
• Low-Sodium Chicken Broth: This forms the savory base of our soup, and using low-sodium lets us control the salt level perfectly.
• Carrots, Celery, and Onion: This classic trio, often called a mirepoix, adds a wonderful depth of flavor and a hint of sweetness.
• Minced Garlic, Dried Parsley, and Thyme: These simple herbs and garlic create that warm, comforting flavor profile we all love in a good soup.
• Thick-Cut Bacon: It provides a salty, crispy contrast that makes the soup feel like a real treat.
• Butter, All-Purpose Flour, and Milk: This is the trio for our microwave roux, which is the secret to a luxuriously thick and creamy soup base.
• Shredded Cheddar Cheese and Green Onions: These are for stirring in and for topping, adding a sharp cheesy flavor and a fresh, colorful finish.

How to Make Crockpot Potato Soup?

Step 1 – Prepare the Slow Cooker

Start by dicing your potatoes, carrots, celery, and onion. You don’t need to be too precise here, as a rustic chop works just fine.

Add all of these chopped vegetables to your crockpot, along with the chicken broth, salt, garlic, parsley, thyme, and black pepper. Give everything a good stir to combine.

Step 2 – Cook the Soup Base

Place the lid securely on your slow cooker and set it to cook. You can choose low for 8 hours if you have a leisurely day, or high for 4 hours if you need it a bit sooner.

The soup is ready when the potatoes and carrots are easily pierced with a fork. The gentle heat will have melded all the flavors together wonderfully.

Step 3 – Cook the Bacon

While the soup is cooking, you can prepare the bacon. I like to bake mine in the oven at 350°F for about 15-20 minutes, until it’s nice and crispy.

Laying it flat on a baking sheet is an easy, hands-off method. Once it’s cooled, simply chop it into small pieces.

Step 4 – Make the Microwave Roux

Just before the soup is finished, it’s time to make the roux. In a large, microwave-safe bowl or glass measuring cup, melt the butter.

I do this in 30-second bursts to prevent any splattering. Once melted, stir in the flour until it forms a thick, smooth paste.

Step 5 – Thicken the Roux

Gradually whisk the milk into the butter and flour mixture until it is completely smooth, making sure to scrape the edges of the bowl.

Then, microwave this mixture on high for 45-second intervals, whisking thoroughly after each one. It usually takes about 3 to 4 intervals to become very thick.

Step 6 – Combine and Finish

Stir the thickened roux into the hot soup in the crockpot. It will immediately begin to make the soup creamy.

Now, add one cup of the shredded cheddar cheese and most of your chopped bacon, reserving a little of each for garnish. Stir until the cheese is melted and everything is well incorporated.

Step 7 – Serve and Garnish

Ladle the hot soup into bowls and top with the remaining cheese, bacon, and a generous sprinkle of sliced green onions.

It’s best enjoyed immediately, while it’s hot and comforting.

Easy Flavor Variations to Try

This soup is a fantastic canvas for your own ideas. If you feel like mixing things up, here are a few simple twists I enjoy.

For a different taste, you could use sweet potatoes instead of the golden potatoes. It gives the soup a slightly sweeter, autumnal flavor that’s really lovely.

You can also stir in a cup of chopped, cooked ham along with the vegetables at the beginning. It makes the soup even heartier and adds a great savory note.

If you enjoy a little spice, a teaspoon of chili powder or taco seasoning added with the other herbs can create a fun, zesty kick.

Tips

• For a smoother soup, you can use an immersion blender to puree a portion of it right in the crockpot before adding the roux.
• If the soup becomes too thick after storing, just thin it out with a small splash of broth or milk when you reheat it.
• Feel free to add other vegetables you have on hand, like a handful of fresh spinach or some frozen corn, near the end of the cooking time.
• For the best melting texture, I like to shred my own cheddar cheese from a block, but pre-shredded works in a pinch.

Storing and Reheating Your Soup

Any leftover soup can be stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen, making it just as good the next day.

When you’re ready to enjoy it again, gently reheat it in a pot on the stove over medium heat. Stir it occasionally until it’s warmed through.

I don’t recommend freezing this particular soup, as the dairy and potatoes can become grainy and separate when thawed. It’s truly best enjoyed fresh or within a few days.

I hope this recipe becomes a cherished favorite in your home, just like it is in mine. Happy cooking!

– kelsey

Print Recipe

Crockpot Potato Soup Recipe

Author: Kelsey Perez Cooking Method: Slow cooking Cuisine: American Courses: Dinner, Lunch, Soup

Difficulty: easy Prep Time 20 mins Cook Time 240 mins Rest Time 5 mins Total Time 4 hrs 25 mins

Servings: 6 Estimated Cost: $ 15 Calories: 380

Best Season: Winter, Fall

Description

This Crockpot Potato Soup is thick, creamy, and loaded with tender potatoes, crispy bacon, cheddar cheese, green onions, and a few veggies for good measure. Cooked in the slow cooker for hours, it’s a great recipe for busy days!

ingredients

Servings

Main Ingredients

• 2 lb golden potatoes (about 8 medium, diced)
• 3 cups low sodium chicken broth
• 2 large carrots (peeled and diced)
• 1 rib celery (diced)
• ½ medium onion (finely diced)
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 6 slices thick cut bacon
• ¼ cup butter
• ¼ cup all purpose flour
• 1 ½ cups milk
• 2 cups shredded cheddar cheese (divided)
• 2 green onions (sliced)

Instructions

1. Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme, and pepper into a 3–6 quart crockpot.
2. Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
3. Meanwhile, lay the bacon out flat on a baking sheet and bake at 350°F for 15–20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
4. Just before the soup is done cooking, make the roux in the microwave.
5. In a large glass bowl or measuring cup, melt the butter on high in 30-second intervals.
6. Stir in the flour until completely absorbed.
7. Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
8. Microwave on high in 45-second intervals, whisking each time, until very thick (about 3–4 minutes total). Be sure to keep an eye on it as it will bubble up — use a bowl with room at the top.
9. Stir the thickened milk into the crockpot, along with 1 cup of cheese and most of the cooked, chopped bacon (reserving some for topping).
10. Serve soup and top with remaining cheese, remaining bacon, and green onions.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 12g60%

Trans Fat 0.5g

Cholesterol 65mg22%

Sodium 920mg39%

Potassium 710mg21%

Total Carbohydrate 32g11%

Dietary Fiber 4g16%

Sugars 6g

Protein 16g32%

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Calcium 280 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it ahead: This soup can be made 1–2 days in advance. Store in the fridge and reheat gently in the slow cooker or on the stovetop.
• Freezing not recommended: Dairy and potatoes don’t freeze well — the texture may become grainy or watery upon thawing.
• Veggie boost: Add spinach, kale, or peas for extra nutrition without compromising flavor.
• Thicker soup? Blend a portion of the cooked soup before adding the roux for a creamier base.

Keywords: crockpot potato soup, slow cooker potato soup, creamy potato soup, cheesy potato soup, easy potato soup