This creamy, delicious Crock Pot Potato Soup is not only simple to make but it gets better as it slowly cooks. Topped with cheese and bacon!
AN EASY, CREAMY SOUP RECIPE
This recipe for slow cooker potato soup has been a favorite of ours for years. I have tried making it so many other ways but I always come back to this recipe. It never fails me!
TIPS FOR MAKING POTATO SOUP:
- We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
- Red skin, russet or Yukon gold potatoes can be used in this recipe.
- For a touch more creaminess, try adding abut ½ a block (4 ounces) of cream cheese.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- potatoes
- diced onion
- garlic
- celery
- chicken broth
- salt & pepper
- half and half
- garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
HOW TO MAKE SLOW COOKER POTATO SOUP:
Layer diced potatoes in a lightly greased 5-quart slow cooker. Top with chopped onion, garlic and celery. Add chicken broth, salt and pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. I don't mash it completely because I still wanted some visible potato chunks in there.
Stir in half and half. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
Ladle into bowls and garnish with bacon, cheese and green onion. Serves 8.
CRAVING MORE RECIPES? GIVE THESE A TRY!
The Best Crock Pot Potato Soup
Ingredients
- 4 pounds potatoes, peeled and diced
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 2 (14 ounce) cans chicken broth
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups half and half
- garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Instructions
- Put diced potatoes into the bottom of a 6-quart slow cooker.
- Top diced potatoes with chopped onion, garlic and celery.
- Add chicken broth, salt and pepper. Broth will not completely cover potatoes.
- Cover and cook on low setting for 8 hours or until potatoes are tender.
- Mash mixture with a potato masher. (Don't mash completely, leave some potato chunks.)
- Stir in half and half.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with your favorite toppings.
Video
Notes
- We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
- Red skin, russet or Yukon gold potatoes can be used in this recipe.
- For a touch more creaminess, try adding abut ½ a block (4 ounces) of cream cheese.
Nutrition
Originally published: September 2011
Updated & republished: November 2020
Debra
Loved this so much and was perfect for the cold weather - thanks for sharing it. I also appreciate that you say how much salt you use (when recipes say only “to taste” it’s not as helpful as I consider that is a given).
Klee
Just made this today... I was hesitant at first because it was so simple to make I figured it would be Bland tasting...I WAS WRONG!!! I enjoyed 3 bowls to myself (I’m pregnant) so my taste buds are picky and when I find a winner I run with it!!! Great recipe try it out and don’t forget the bacon it made it that much better!
Brandie @ The Country Cook
Yay! So wonderful to hear and congratulations on your pregnancy!
Crystal
I am making this today, it sounds so good. Would you add the cream cheese in the beginning? Or a the end?
Brandie @ The Country Cook
Hi Chrystal - I would add it towards the end just to make sure it doesn't curdle.
Oly
I accidentally added the heavy cream at beginning:( is that going to be a huge mistake? Thank you!
Loretta
Hi i have no half and half here but i have heavy cream and Nestle table cream, would i use the same amount like you have written for the half and half, i have a 6 quart crockpot do i need to add anymore ingreidents for the 6 quart ?