Crock Pot Potato Soup
This Crock Pot Potato Soup is rich, creamy, and comforting; everything you want in a bowl of potato soup. The slow cooker does the work, so dinner is ready when you are. Topped with crispy bacon, cheddar cheese, and green onions, it’s the kind of cozy meal that never disappoints!
This has been one of our family favorites on chilly nights, and I love that it’s ready to go when dinner rolls around!
Before You Get Started
A few quick tips will help you get the best results every time.
- Pick the right potatoes. Russets are starchy and help thicken the soup naturally. Red or Yukon Gold work too, but give you a creamier, thinner texture.
- Don’t mash completely. Leave some potato chunks for texture, otherwise you’ll end up with mashed potatoes instead of soup.
- Make it extra creamy. Stir in 4 ounces of cream cheese just before serving for a richer, velvety finish.
Toppings matter. Bacon, cheddar, and green onions aren’t just garnish—they balance the richness with crunch, sharpness, and freshness.
How to Make Crock Pot Potato Soup
Here’s exactly how to make this soup creamy, flavorful, and perfectly textured. Recipe card is located at the bottom of the post.
1️⃣ Layer potatoes and veggies
Place 4 pounds of diced russet potatoes into a greased 6-quart slow cooker. Top with onion, celery, garlic, salt, and pepper.
✏️ Tip: Layering keeps garlic from scorching as it cooks low and slow.
2️⃣ Add broth
Pour in chicken broth. Don’t worry if it doesn’t fully cover the potatoes; steam and slow cooking will do the rest.
If using low-sodium broth, you will want to taste and adjust the salt before serving.
3️⃣ Slow cook until tender
Cover and cook on low for 8 hours until potatoes are fork-tender.
Short on time? Cook on high for 4–5 hours.
4️⃣ Mash for the right texture
Use a potato masher in the slow cooker to mash gently. Don’t puree completely. Leave small chunks for heartiness.
Want a smoother soup? Use an immersion blender on half the batch.
Too thick? Stir in more broth or milk.
Too thin? Add instant mashed potatoes or a cornstarch slurry (3 Tablespoons cornstarch + 3 Tablespoons water, add, stir then turn up to high until thickened.)
5️⃣ Finish with heavy cream
Add half and half, stir well, then cook on high for 20 minutes until heated through.
⚠️ Don’t add dairy too early—it can curdle during long cooking.
✏️ Tip: For a budget friendly option, try using evaporated milk instead of half & half.
6️⃣ Serve with toppings
Ladle into bowls and top generously with bacon, cheddar, and green onions. Serve with crusty bread or rolls for dipping.
Don’t be shy with the toppings—this soup loves a little extra cheese and bacon on top.
I love your recipe for this soup. It is simple with simple ingredients (my favorite kind of soup!)
– Amanda
Variations & Other Potato Soups
Looking for a twist on this classic? Try one of these favorites:
- Crock Pot Creamy Ham & Potato Soup
- Crock Pot Leek & Potato Soup
- Slow Cooker Potato Soup (with frozen potatoes)
Other ways to customize this version:
- Turn it into a loaded potato soup with cream cheese, sour cream, and chives.
- Make it heartier by stirring in leftover ham or rotisserie chicken.
- For a veggie-packed version, add frozen corn or broccoli near the end.
What to Serve With Potato Soup
This hearty soup shines with the right sides:
- Breads: Dutch oven bread, dinner rolls, or cornbread muffins.
- Salads: A fresh Caesar, spinach, or garden salad for balance (or my Italian Chopped Salad for something a little extra)
- Sandwiches: A BLT, grilled cheese, or ham and cheese melt.
Storage & Make-Ahead Tips
Fridge (up to 3 days): Store in airtight containers. Soup will thicken; add milk or broth when reheating.
Freezer (up to 2 months, not recommended): Potatoes tend to turn grainy and dairy can separate after thawing. If freezing, cool completely, store in freezer-safe containers, and reheat gently with added broth or milk to improve texture.
Make-ahead (prep 1 day ahead): Chop potatoes, onion, celery, and garlic the night before. Store in the fridge so you can assemble quickly in the morning.
FAQs & Troubleshooting
▼ What’s the best potato to use for potato soup?
Russets work best for thickness; Yukon Gold or red potatoes will make it creamier.
▼ How do I thicken potato soup?
Stir in instant mashed potatoes or use a cornstarch slurry. (See Step 4 above.)
▼ Can I freeze potato soup?
It’s not recommended—potatoes don’t reheat well from frozen.
Ingredients & Substitutions
Here’s what to grab at the store (with a few helpful swaps):
- Potatoes—Produce Section: Russet potatoes are the best choice since they’re starchy and help thicken the soup naturally. Yukon Gold or red potatoes give a creamier, less-thick soup.
- Onion, celery & garlic—Produce Section: These build the flavor base. If you want a sweeter flavor, use a yellow onion.
- Chicken broth—Pantry: Regular or low-sodium both work. If using low-sodium, taste and adjust salt before serving.
- Half and half—Dairy Section: Adds creaminess without being too heavy. You can use whole milk for lighter soup, or stir in cream cheese for a richer finish. Half and half is just half whole milk mixed with half heavy cream.
- Toppings—Meat, Dairy, Produce: Crispy bacon, shredded cheddar cheese, and sliced green onions aren’t just garnish, they balance the richness and add crunch and freshness.
More Cozy Slow Cooker Soups
- Crock Pot Broccoli Cheddar Soup
- Crock Pot Chicken Tortilla Soup
- Crock Pot Meatball and Tortellini Soup
- Crock Pot Taco Soup
- Crock Pot Cheeseburger Soup
- Crock Pot Chicken Tortilla Soup
- Crock Pot Chicken Enchilada Soup
Crock Pot Potato Soup
Ingredients
- 4 pounds russet potatoes, peeled and diced
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 2 (14 ounce) cans chicken broth (or one 28 ounce carton)
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 cups half and half
Optional toppings:
- shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Instructions
- Put 4 pounds russet potatoes, peeled and diced into the bottom of a 5-6 quart slow cooker.
- Top diced potatoes with 1/2 cup chopped onion, 2 cloves garlic, minced and 2 stalks celery, finely diced.
- Add 2 (14 ounce) cans chicken broth, 2 teaspoons salt and 1/2 teaspoon 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.
- Pour in 2 cups half and half and stir.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with shredded cheddar cheese, cooked and crumbled bacon, sliced green onions.
Video
Notes
- We usually eat this with a small side salad and some sort of crusty bread to dip into the soup.
- Russet or Yukon gold potatoes can be used in this recipe.
- For a touch more creaminess, try adding abut 1/2 a block (4 ounces) of cream cheese.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: September 2011
Updated & republished: September 2025
Really enjoyed your loaded potato soup. I added some canned corn at the end with the half and half. My husband wanted the corn. We topped with a little sour cream, crumbled bacon and cheese. It tasted just like a loaded baked potato. Will definitely make this again! Thanks for the easy crock pot recipe.
We love this recipe but use heavy whipping cream in place of the half and half
I added the half and half at the beginning accidentally . Does that make a difference? It looks like cottage cheese on the top.
Oh no Mitzi! Yep, the half & half really has to go in at the end because it will curdle from cooking so long. I am so sorry! If you can scoop it out maybe you can salvage it and add some more fresh half & half in.
The potato soup was amazing! I added some diced ham that I had in the freezer and it was so good. Thank you for your site and for your recipes!!!
Try adding some bacon bits. They plump up and they seem to give that extra something!
I made this for a church lunch today…it was fantastic! There was so much flavor and we are so glad there are leftovers!!!!!
I did add some garlic and celery. My hubby was so happy with this soup. Thanks so much for a great recipe..
I love the its so quick i'm going to try with hashbrowns. thank you.
Oh Brandie! I am making this as soon as our temps drop!! Love this!
I made this yesterday. Loved the ease of letting it cook in the crock while I picked up the kids from school. I didn't have any bacon and added dill to it to season it. It was really good! I love your site and visit often for easy ideas. Thanks!
Made the Mac & Cheese & got great Family review. This is next on my list :)Cant wait to try it. I have my version but im lovin the CrockPot Idea. Will let You know when the Fam. reviews come in 🙂
Thanks for sharing! To quicken the process I used Yukon gold potatoes and kept the skins on! Added a little cornstarch and water to thicken! Great soup!
Oh Julie you make my heart sing with that comment!! Yippee!! I am just so, so thrilled that you have had success with those recipes! Thank you for taking the time to let me know!
About the celery, I add it right on in at the beginning so it will add some good flavor to the broth. I think carrots would probably work too. I haven't tried them but carrots, celery, onions and garlic all just seem to naturally go with each other! 🙂
I made this last night and it was AMAZING! This marks my fifth recipe of yours I've made and my husband and I have loved every one! So far we've made your Oreo Pudding Poke Cake (made for my husband's birthday last year and loved by everyone at his party) and then I rediscovered you a couple weeks ago searching for a Cheeseburger Soup recipe (I had found your Oreo cake via Pinterest and hadn't looked around your site ath the time). I have since made your ranch dressing (FINALLY a Ranch dressing that I like at home, I've only ever liked restaurant's ranch dressings before so I'm so happy to have found your recipe), your baked ziti and your garlic butter bread, so DELICIOUS! 🙂 Last night was your Loaded Baked Potato soup and it was phenomenal! It will definitely be made again but I'm thinking of adding celery, like you suggested, and either chopped or sliced carrots next time too. Have you tried that before? If so, did you add them at the beginning and cook all day or add later on in the day? Thank you so much for all your delicious recipes! 🙂
i made this last night and my husband asked why i can't make soups like this all the time. So i am now making it again. Added the garlic last night but forgot the celery so added it tonight but had no more garlic. It was delicious!
just was wondering if this could be cooked on high for 4 hours instead of slow on 8? Thanks!
Hi, Brandie!
I love your site. Your recipes are great, and my picky seven-year-old daughter really enjoys them.
Question: Can this potato soup be frozen? Since it's just my daughter and me, I'm assuming we'll have leftovers . . . and having some on-hand in the freezer would be nice if you think it would work.
Carrie
Made this soup today and it was wonderful!! Thank you for another great recipe :o)
I make this soup using shredded frozen hash brown potatoes, and I also add julienne cut carrots. I like to saute the onions, celery, garlic and carrots in some butter/olive oil, to give it a richer flavor…
I made this yesterday, and boy was it good! My husband told me that it was the best potato soup he's ever put in his mouth! He said it's definitely a keeper! 🙂 YaaaY!…lol…Thanks for sharing this simple, and comforting soup! Oh and by the way, I love your site! Found ya threw Southern Plate! 🙂
I have always made the longer (roux) versin too. I'm definately trying this one. Thanks. Visiting from Tempt My Tummy Tuesdays.
I made the loaded potato soup today with the frozen hash browns. It was delicious and SO EASY!!!
Girl I am full-on coveting this soup! I can just see us sitting there on a chilly Sunday, watching the game, eating this soup for dinner. It's gonna happen. I've also pinned it just to be sure I ca find the recipe in a snap! 🙂
Hi Brandie! Thank you for sharing this. It was so good!
This look delicious! I'm always on the look out for crock pot recipes which use real foods and this fits the bill. I think I'll be trying it out next week. Thanks for sharing!
This looks very tasty and something I can manage. I added your post to pinterest so I remember to make it once it gets colder. Thanks for sharing!
its soup weather now and I am going to have to try this thanks for sharing!
This looks wonderful!
Thank you for sharing 😀
What a wonderful idea to make it in the slow cooker! Delicious looking soup 🙂
I love using my slow cooker and I really love a good soup so I have printed this recipe and will be making it this fall.
That looks fantastic. The perfect recipe to make this fall. Come over and visit. We have a fantastic apple chutney.
MMM Potato Soup is my favorite!
The gloomy day we are having would be brightened with a bowl of this soup.
It's finally cooling off here, and this sounds like a perfect easy and delicious meal. Yum 🙂
Totally yummy! My husband loves potato soup and now I can rock it in the crock!
Thanks for reviewing recipes from The Big Book of Home Cooking by Gooseberry Patch! The Loaded Potato Soup recipe is one I will definitely try because I love potato soup, and the store-bought ones aren't very good. Would love to win the cookbook, too!
I think I know what we're having for dinner tomorrow… lol! With all the insane amounts of rain we've been getting I've got soup on the mind! Looks so good and easy!
I think you may have just found us dinner for tomorrow night. This looks fantastic. There's nothing like crock pot cooking, is there. I love potato anything, soup, fries, chips, baked. This is perfect for us. I'm so glad you're going through this cookbook.
Yum! As soon as the weather starts cooling down…soup will be on at my house…a lot!!
This looks fantastic! Can't wait to give it a try!
Made this for dinner tonight after seeing it on my facebook wall this morning! It was amazing!!! I added one package of cubed ham to it as well and served it with a wonderful lettuce salad. My daughter said it was just like Bennigans, her favorite, so that was a huge compliment. Its worth making and I'm sure will now be one of our faves! Thanks!
Oh what perfect timing…just today I was thinking about looking for a potato soup recipe for my slow cooker. I am so happy to have found this post! Our area is expecting some cooler temps later this week with rain so I think this will be on my menu plan for one of those evenings. Thanks for sharing!
Jennifer
I love potato soup and I absolutely love this variation of it!!!!
yummmm!!!!
This soup looks so good, and it's made in a slow cooker. How easy is that! This soup will be perfect fora crisp fall football afternoon.
I love slow cooker meals! This looks fabulous and perfect for the fall.
Potatoe soup is my FAV!! When it turns cold I will be making this easy recipe for sure. I already printed it out. Thanks for sharing. Come check me out when you get a chance.
Yummy!
Wow I love how easy this is to make a delicious soup! Love potato soup in the cold months. I'm definitely trying this one out! Thanks!
Yum!! Potato soup is one of my faves! Yours looks delicious and I really love that you made it in a slow cooker!!
That looks wonderful! I love the idea of a crockpot potato soup. This is going on my must-try list for fall 🙂
I'm so glad that you're posting recipes from Gooseberry Patch, one of my favorite cookbooks!! (I have a most of their fall/Christmas ones.)
I love the idea of crockpot potato soup. I've never tried doing that before, but now with this recipe, I will!
Thank you! 🙂
Leslie