Go Back
crockpot potato soup recipe
Ben Carraoli

Crockpot Potato Soup Recipe

I can’t wait to share this recipe with you! This crockpot potato soup has become a favorite in my home for its creamy, comforting flavors and the ease of preparation. The first time I made it, I was amazed at how simple the steps were, yet it tasted like something from a fancy restaurant.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Dinner
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken broth – Creates a savory base for the soup. Consider using homemade chicken broth if possible for added richness.
  • 6 cups potatoes peeled and diced – Russet potatoes work best as they’re starchy and help thicken the soup. Avoid waxy potatoes.
  • 1 cup heavy cream – This lends a creamy smooth texture. Dairy-free alternatives like coconut cream can work here.
  • ½ cup sour cream – Adds a subtle tang to balance the flavors.
  • 1 teaspoon thyme – Enhances the earthy taste of the soup. Go for fresh thyme if you have it!
  • 1 cup yellow onion diced – Adds sweetness when cooked, balancing the savory depth.
  • ½ teaspoon pepper – For a light peppery kick. Increase if you love heat!
  • ¼ cup butter – Used for creating a roux and a rich buttery undertone.
  • ½ cup flour – Helps thicken the soup and achieve the perfect consistency.
  • 1 cup cheddar cheese shredded – Freshly shredded is a game-changer; it melts perfectly.
  • 1 cup cooked bacon diced – Bacon amps up the smoky flavor, though turkey bacon could work too.
  • ½ cup green onions sliced – Perfect for garnishing and adding a fresh bite.

Method
 

  1. Start by melting butter in a medium saucepan over medium heat. Add diced onions and cook for about two minutes until golden and soft. Stir in the flour, coating the onions and forming a roux, which will act as a thickener. Whisk in the chicken broth gradually and bring it to a light simmer. Once combined, pour it into your crockpot.
  2. Into the crockpot, add diced potatoes, thyme, salt, and pepper. Give it a good stir to distribute the seasonings evenly. Cover and set to cook on low for 6-7 hours or on high for 4-5 hours. While you wait, fry your bacon and set it aside for later.
  3. When the potatoes are fork-tender, it’s time to make your soup creamy and dreamy! Add the heavy cream, sour cream, cheddar cheese, and bacon bits to the crockpot. Stir well to combine, then leave it to cook on high for an extra 20 minutes.
  4. Once the soup is ready, turn off the heat. Scoop into bowls and garnish with sliced green onions for a fresh finish. Pair it with some crusty bread or crackers to make it even more comforting.

Notes

  • Use fresh cheese and grate it yourself for the creamiest results. Pre-shredded cheese doesn’t melt as nicely.
  • Don’t skip the roux step! It makes all the difference in ensuring the soup has a luxuriously creamy texture.
  • Try Yukon gold potatoes as an alternative; they cook beautifully and add slight sweetness.
  • If you’re reheating the soup, rewarm it on low heat on the stove to prevent it from overcooking.