Easy Crockpot Potato Soup Recipe

I created an Easy Crock Pot Loaded Potato Soup that’s creamy and chunky, packed with flavor, and uses one simple twist you won’t expect.

I’m kinda obsessed with this Easy Crockpot Potato Soup because it hits every craving without effort. It’s creamy, but still chunky, and the way russet potatoes soften in the slow heat makes spoonfuls addictive.

I sometimes fold in cubed cream cheese late in the cook to get that ultra silky mouthfeel. I test tweaks all the time, and this version always wins.

People call it Crock Pot Loaded Baked Potato Soup or just Slow Cooker Potato Soup, and both names fit. I promise it’s not fussy, yet somehow feels special, the kind of bowl that makes you go back for more.

Ingredients

Ingredient Quantities

• 2 to 3 pounds russet potatoes, peeled and cut into 1 inch cubes (about 4 medium)
• 1 medium yellow onion, diced
• 2 stalks celery, diced (optional but adds flavor)
• 2 cloves garlic, minced
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream or half and half
• 4 tablespoons unsalted butter
• 1/4 cup all purpose flour (or 2 tablespoons cornstarch as a gluten free option)
• 8 ounces cream cheese, cubed (optional, for extra creamy texture)
• 1 to 1 1/2 teaspoons salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 bay leaf (optional)
• 6 slices bacon, cooked and crumbled or 1 cup diced ham (optional)
• 1 1/2 to 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream (optional, for extra tang)
• 2 to 3 green onions or a small bunch chives, sliced for garnish

How to Make this

1. Prep everything first: peel and cut the russets into 1 inch cubes, dice the yellow onion, chop celery if using, mince garlic, cube the cream cheese, shred the cheddar, slice green onions or chives, and cook bacon until crisp then crumble (or dice the ham).

2. In a medium skillet melt the butter over medium heat, add the onion and celery and cook until soft about 4 to 5 minutes, add the garlic and thyme and cook 30 to 60 seconds more. If you’re using flour for thickening sprinkle the 1/4 cup over the veggies now and stir for 1 to 2 minutes to get rid of the raw flour taste. If you prefer gluten free skip the flour here and plan a cornstarch slurry later.

3. Transfer the sautéed veggies and any roux to the crockpot, add the cubed potatoes, 4 cups chicken or vegetable broth, bay leaf if using, salt and pepper, and the diced ham now if using. Do not add the crisp bacon yet, reserve for topping.

4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until potatoes are very tender and break apart with a fork.

5. Remove the bay leaf. For the ideal creamy but chunky texture mash about half the potatoes right in the crockpot with a potato masher or use an immersion blender very briefly to break up some pieces but leave plenty of chunks. Don’t over blend or it gets gluey.

6. Turn the crockpot to LOW, stir in the cream cheese cubes until melted, then add the whole milk and heavy cream or half and half. If using sour cream stir in a few tablespoons now. Add most of the shredded cheddar and stir until melted and smooth, tempering the dairy by adding it slowly so nothing curdles.

7. If the soup seems too thin make a cornstarch slurry (2 tablespoons cornstarch whisked with 2 to 3 tablespoons cold milk) and stir it in, then cook 10 to 15 minutes until thickened. If you used flour earlier and it still needs thickening you can mix 1 tablespoon softened butter with 1 tablespoon flour to make a paste and whisk that in. Adjust salt and pepper to taste.

8. Stir in most of the crumbled bacon or ham (save some for garnish), taste and add extra thyme or a pinch of cayenne if you want a little kick. Keep on LOW until everything is hot and the cheese is fully melted, about 10 to 20 minutes.

9. Serve bowls topped with remaining cheddar, the reserved bacon, and sliced green onions or chives. Leftovers keep in the fridge 3 to 4 days, reheat gently on the stove with a splash of milk to loosen if it thickens.

Equipment Needed

1. Slow cooker (6 to 7 quart crockpot)
2. Medium skillet (for sautéing the onions and celery)
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Measuring cups and measuring spoons
7. Potato masher or immersion blender (pick one)
8. Wooden spoon or heatproof spatula
9. Box grater and a small bowl with a whisk (for the cheddar and slurry)

FAQ

Easy Crockpot Potato Soup Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Golds if you want a creamier, less starchy soup; use red potatoes to keep nice chunkier pieces; or try cauliflower for a low carb twist, though it wont taste exactly the same.
• Chicken/vegetable broth: use low sodium vegetable broth to keep it vegetarian; or dissolve bouillon cubes or paste in water if thats what you have on hand; mushroom stock gives extra savory depth.
• Whole milk & heavy cream: half and half works great for a lighter version; evaporated milk adds creaminess from the pantry; or full fat coconut milk for a dairy free option, but expect a slight coconut note.
• All purpose flour (thickener): cornstarch mixed with cold water is a gluten free swap; or mash/blend about a third of the cooked potatoes into the soup to naturally thicken it; instant potato flakes also thicken fast in a pinch.

Pro Tips

– Control the texture by mashing about half the potatoes right in the crockpot, dont try to make it perfectly smooth with a blender unless you want gluey soup. If you do use an immersion blender, do short pulses and stop while there are still chunky bits, or pulse a potato ricer for a creamier but still fluffy result.

– Build flavor early and in layers, not all at the end. Sweat the onions and celery until they start to brown and scrape those browned bits into the pot, taste and add salt gradually as it cooks, and save crisp bacon for the top so it keeps its crunch. A splash of vinegar or lemon juice at the end will wake up the whole bowl.

– Temper dairy and cheese slowly so nothing curdles or breaks. Warm the milk a little first or add small amounts of hot soup to the cream cheese and cheddar before dumping back into the crockpot, and stir until smooth. If cheese gets grainy, a splash of hot broth and slow stirring will usually bring it back.

– Use cornstarch or flour tricks smartly. If you skipped flour earlier mix a cold cornstarch slurry and add it gradually, never dump dry starch into hot soup. If you used flour and it still seems thin try a small butter and flour paste or mash a few extra potatoes to thicken without extra starch.

– Make ahead and reheat like a pro. Store leftovers without the crispy toppings, reheat gently on low with a splash of milk to loosen, and add cheese, bacon and chives right before serving. If freezing, leave out most dairy and add cream/cheese when you reheat for best texture.