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Crockpot Potato Soup Recipe

4.44 from 41 votes
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posted: 02/25/19

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This post may contain affiliate links. Please read my disclosure policy

This Crockpot Potato Soup Recipe is easy to make and even easier to eat! It is the ultimate in comfort food. Loaded with bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.

small white bowl full of crockpot potato soup

I have been thinking a lot lately about happiness and joy. I’ve been thinking about what specifically brings me joy, and how I can have more of that in my life. Even more than that, I’ve been thinking about joy that doesn’t seem to have strings attached. For example, sure, a big chocolate bar brings me immediate joy, but after eating it I sort of feel like a lump on a log. I guess what I’m talking about is lasting joy rather than an immediate high.

Food is really something that brings me a lot of joy. Yes, I am in part talking about eating good food. But I guess I’ve been thinking about it in a much bigger picture way. Cooking food for people I love is something that has been passed down to me from my grandmother and my own mother (interestingly my dad’s mom passed it on to her daughter in law, my mom). I come by it honestly. There is a lot of joy for me in making delicious food that other people enjoy.

This joy has gotten bigger by creating my own recipes. There is such a spark of joy for me when I come up with a recipe, taste it for the first time, and am overcome with how delicious it is. And then I photograph it and admire not just how delicious it tasted, but how beautiful it looks. (I realize I sound like a huge nerd, and I’m totally okay with that). Finally, I find so much joy in then coming here and sharing that love and that joy with you.

Easy Crockpot Potato Soup Recipe

This is exactly what happened with this Crockpot Potato Soup Recipe. I decided to combine the cooking method I used in my Slow Cooker Broccoli Cheddar Soup with the cooking method I use in my New England Clam Chowder. And it turned out so incredibly perfect.

If you follow me on Instagram you might have seen my story where I talked about how in love with this recipe I was that it was getting bumped to the top of my editorial calendar.

If I could, I would make this for you right in my own house so that I could watch you eat it and enjoy it. Only in a non creepy stranger on the internet inviting you over sort of way. Since I can’t do that, I hope you do make it at home and I hope you love it’s simple easy flavors and comforting warm ways. I hope it spreads a little joy to your life. Because that is what food is. It doesn’t just nourish our bodies, it nourishes our souls.

overhead view of a crockpot full of a potato soup recipe

How Do You Make Crockpot Potato Soup?

The key to a good soup from scratch is a homemade roux, a thickening agent made from a fat and flour. My New England Clam Chowder uses bacon fat. Then you add in flour to start the soup, slowly adding clam juice to make a great thick and creamy soup in the end. In my Slow Cooker Broccoli Cheddar Soup, at the end of the cooking time you pull broth from the crock pot, melt butter on the stove top, add in some flour, and then slowly add the stock and eventually put it all back in the slow cooker.

In this slow cooker potato soup recipe, you cook up some bacon at the end of the slow cooker time. Then you add in flour, stock from the slow cooker, eventually some heavy cream and some cheese. You add it all back into the crock pot for the most delicious crockpot loaded potato soup ever.

Add the bacon at the end keeps it crisp. Additionally, using bacon to start our roux and thicken this soup really deepens the flavor of the whole soup.

See? It brings me so much joy just to talk about cooking and food.

spoon ladeling crockpot loaded potato soup

Can I Make This Crockpot Potato Soup on the Stovetop?

Yes! You can! This recipe is basically the crockpot version of my Creamy Potato Soup with Bacon recipe. So if you would like to do it on the stovetop instead, I would point you to that recipe.

overhead view of potato soup recipe

Reheating Instructions

This soup will make great leftovers. Though I won’t judge if there aren’t any. It will last in your refrigerator for two to three days in an air tight container.

Reheat it at low temperature so that it doesn’t separate. Either cook it covered in the microwave at half power, stirring halfway through, or cook it over very low heat on the stove top, stirring often.

two bowls of loaded baked potato soup made in the slow cooker

Other Great Comforting Recipes to Bring You Joy

  • These Italian Meatballs are my grandmother’s recipe, and they truly bring me joy and take me right back to her love filled home.
  • This Crab Pasta Salad is my mom’s recipe and I love making it when I’m missing her.
  • These Zucchini Fritters are my dad’s recipe. He has many talents, cooking may not be at the top of that list, but when he makes these magic happens.
easy crockpot potato soup recipe in the crock pot
overhead view of a crockpot full of a potato soup recipe
4.44 from 41 votes

Crockpot Potato Soup Recipe

Serves: 6 people
(tap # to scale)
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
This Crockpot Potato Soup Recipe is easy to make and even easier to eat!  It is the ultimate in comfort food.  Loaded with bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.

Ingredients

  • 1 1/2 pounds russet potatoes peeled and diced
  • 1 onion diced
  • 4 cups chicken stock see note
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices thick cut bacon diced
  • 1/3 cup all purpose flour
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese (plus more for serving)
  • sour cream (optional for serving)
  • green onions (optional for serving)

Instructions

  • In a large slow cooker combine the potatoes, onion, chicken stock, salt and pepper.
  • Cook on high for 3 hours or low for 6 hours.
  • When there is only 15 minutes left of cooking time, remove 2 cups of the cooking liquid from the crock pot.
  • In a small stock pot over medium heat, cook the bacon. Once it is crispy, whisk in the flour.
  • Very slowly stir in the cooking liquid from the crock pot.  Once it is completely added, stir in the heavy cream, and the cheese. Stir until the cheese is fully melted.
  • Mash the potatoes in the crock pot using a potato masher or an immersion blender. Stir in the mixture from the stock pot.  Serve and enjoy!

Notes

This recipe can be made with 4 cups of chicken stock or 6.  Four cups will yield a very hearty thick soup. Six cups will yield a thinner soup.  I prefer the four cup version. The nutritional information is for the recipe as written.Please note that the soup you see being ladled in the video is made with six cups.
Serving: 1cup Calories: 396kcal (20%) Carbohydrates: 43g (14%) Protein: 16g (32%) Fat: 19g (29%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 59mg (20%) Sodium: 876mg (38%) Potassium: 943mg (27%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 500IU (10%) Vitamin C: 44.6mg (54%) Calcium: 180mg (18%) Iron: 1.6mg (9%)
Author: Lisa Longley
Course: Soup
Cuisine: American
overhead view of a crockpot full of a potato soup recipe

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Crockpot Potato Soup Recipe

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Cindy Dowdy says

    Thank you my son tagged me in this recipe he loves outback baked potato soup and I tried this is is Awesome

    • Lisa Longley says

      I’m so glad you liked it!

  2. Recipeaholic says

    Can this be made with vegetable stock to make it vegetarian, of course leaving out the bacon or using a plant based bacon substitute?

    • Lisa Longley says

      Yup! But you want to keep in mind that the bacon is what helps create the roux. So you probably won’t render as much fat from a plant based bacon. You might want to use butter as a replacement in the roux.

  3. Frances says

    We don’t have Russet potatoes in the UK. Are they a waxy potato ?

    • Lisa Longley says

      I had to consult google, and it says White Potatoes are your best bet.

  4. Anita Kusler says

    Hi, can you use turkey bacon instead of pork bacon? Thank you.

    • Lisa Longley says

      I don’t think that will work here because you won’t get the fat rendered you will need to make the roux. I think a better course of action would be to follow the directions for using butter in the roux and then add cooked diced turkey bacon at the end. I hope you enjoy it!

  5. Alyce says

    Can I freeze this

    • Lisa Longley says

      This isn’t my favorite soup to freeze because of the cream. If you do freeze it, thaw it overnight in the refrigerator and then heat it over low heat on the stovetop, stirring regularly.

  6. DA Tedrick says

    I thought I saw a recipe for crockpot potatoes soup in your website using 1 1/2 cups heavy cream
    1 pk ranch dressing mix
    1 1/2″ russet potatoes
    1 1/4 chicken broth
    but cannot find it.

    • Lisa Longley says

      I’m so sorry, I don’t think that was me. The closest thing I have to that is this Chicken Bacon Ranch Soup.

  7. Kari says

    I am just wondering if this Recipe would freeze well?

    • Lisa Longley says

      It will freeze okay, but because it is a cream based soup you will want to thaw it in the refrigerator overnight, and then reheat it over low heat, stirring often.

  8. Kimberly says

    I’m making this tomorrow and was wondering if you use the far from the bacon or do you drain the bacon grease?

    • Lisa Longley says

      Hi Kimberly! You will need the fat from the bacon to make the roux, which is what thickens the soup. So definitely don’t drain it. I hope you enjoy it!

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