Crock Pot Potato Soup
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 POTATO SOUP RECIPE
This recipe for homemade slow cooker potato soup has been a favorite of ours for years. It’s a simple recipe with simple ingredients. Let the slow cooker do some of the work for you and come home to a warm meal and comforting smells!
FREQUENTLY ASKED QUESTIONS:
We usually eat this with a small side salad and some sort of crusty bread to dip into the soup. My favorite bread is my rustic dutch oven bread.
Russet potatoes are generally the way to go. You can however use red skin or Yukon gold; however, they are lest starchy and may not thicken up the soup as well as you may want.
If you like a thinner potato soup, simply stir in more chicken broth, milk or half and half until you’ve reached your desired consistency.
The easiest way to thicken potato soup is to add a bit of instant mashed potatoes. Start with a little then stir it in. Give it a few minutes to plump up then add more as necessary. You can also use a cornstarch slurry. Whisk together about 3 Tablespoons of cornstarch with 3 Tablespoons of water. Add this to the potato soup, turn it up to high and it will begin to thicken.
A BLT tastes great with potato soup. Perhaps a grilled cheese or even a ham and cheese sandwich!
It is not recommended as potato soup tends to not reheat well since the potatoes continue to soak up the liquid they are in and can often be grainy when thawed and reheated. In addition, soups with dairy in them can lose their creamy consistency.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- potatoes
- diced onion
- garlic
- celery
- chicken broth
- salt and pepper
- half and half
- toppings: 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, salt and pepper.
Pour in chicken broth. 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 want 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!
Crock Pot Potato Soup (+Video)
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
- 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 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: January 2023
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!