Crockpot Potato Soup Recipe

overhead view of a crockpot full of a potato soup recipe

4.63 from 62 votes

Crockpot Potato Soup Recipe

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.

Prep Time10

Cook Time3

Total Time3 10

Servings: servings

Calories: 376kcal

Author: Lisa Longley

Ingredients

1 1/2 pounds russet potatoes peeled and diced into approximately 1 1/2 inch cubes (680.4 grams)
1 medium yellow onion diced
4 cups chicken broth see note (907 grams or 946.4 ml)
1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
1/2 teaspoon black pepper
4 slices thick cut bacon diced
1/3 cup all purpose flour (40 grams)
1/2 cup heavy cream (113.5 grams or 118.3 ml)
1 cup cheddar cheese shredded, plus more for serving (113 grams)
sour cream (optional for serving)
green onions (optional for serving)

Instructions

In a large slow cooker, combine the potatoes, onion, chicken broth, salt, and pepper.
1 1/2 pounds russet potatoes, 1 medium yellow onion, 4 cups chicken broth, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
Cook on high for 3 hours or low for 6 hours.
When there are only 15 minutes left of cooking time, make a roux on the stovetop to help thicken the soup. Start by crisping bacon in a small stockpot over medium heat. As the bacon cooks, remove 2 cups of cooking liquid from the slow cooker. Once the bacon is crispy, whisk flour into the bacon grease and diced bacon, and continue mixing until no streaks of white flour remain.
4 slices thick cut bacon, 1/3 cup all purpose 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. Add the creamy mixture into the slow cooker.
1/2 cup heavy cream, 1 cup cheddar cheese
Use an immersion blender to blend just until the soup becomes smooth, being careful not to over-blend. Alternatively, use a potato masher to reach your desired thickness or leave the potatoes whole. Serve with sour cream and green onions on top, and enjoy!
sour cream, green onions

Video

Notes

This recipe can be made with 4 - 6 cups of chicken broth. Four cups will yield a very hearty thick soup. Six cups will yield a thinner soup. I prefer the four cup version and that is what you see in the photos. The nutritional information is based on the four cup version. Please note that the video shows the six cup version.

Nutrition