Creamy Crockpot Potato Soup

This easy Crockpot potato soup is absolutely delicious, and loaded with savory flavors and hearty ingredients. Made with a base of sautéed onions, garlic, and Yukon gold potatoes, enhanced with crisp bacon, cheddar cheese, and tangy sour cream. A favorite in my house for sure, this slow cooker soup will be a regular in your autumn and winter meal rotation.

How to Make This Recipe

Prep the Ingredients.

Shred the cheese. Chop the garlic. Dice the onion. Wash and peel (or don’t peel) the potatoes, then cut them into small chunks. Dice the bacon and fry it ’til it’s crispy. Make sure to save the leftover bacon grease – you’ll need that to sauté the onions and garlic and to make your roux later.

Slow Cook the Potatoes.

Simmer the onions, garlic, potatoes, and chicken stock for 3-5 hours in the slow cooker, depending on the temperature you choose. You may not need the full cook time, especially if you chopped the potatoes into very small chunks. Check them every hour or two by gently pressing the tines of a fork into them. If you can easily pierce the potatoes with a fork, you’re ready to move on to the next step.

Make It a Soup.

A thick, creamy potato soup needs potatoes, obviously. It also needs a roux base for thickening, a little milk for creaminess, and plenty of cheddar cheese! After mashing the potatoes and adding the remaining ingredients to the Crockpot, simmer everything for 30 more minutes to melt the cheddar and left the flavors meld.

What I Love About This Recipe

• This soup is thick and rich and creamy and savory. It’s legitimately the soup for cool weather because it’s so hearty and comforting. If you want to take it to the next level, serve it in a bread bowl using a beautiful crusty bread.
• Making potato soup in the slow cooker is not only incredibly easy, it’s practically foolproof! Admittedly, it’s a tad bit more involved than your average dump-and-go Crockpot recipe, but I promise those extra steps are worth the effort.
• We don’t use any frozen foods or canned soups in our Crockpot potato soup. Of course, you’re welcome to if you prefer it! I’m making things even easier.

Recipe Variations

• Make it Gluten Free: Use a gluten-free flour to make your roux. Any type, any brand, any blend will work fine!
• Make it Grain Free: Use cassava flour for your roux.
• Make it Dairy Free: Use an unsweetened almond milk or unsweetened coconut milk, and replace the sour cream with dairy-free yogurt or coconut cream. For the cheddar, you can use a plant-based cheddar, or you can omit the cheddar entirely.