Slow Cooker Potato Soup Recipe

bowl of potato soup topped with bacon, sour cream, chives, and cheese.

4.91 from 21 votes

Slow cooker potato soup is thick, creamy, and tastes just like a loaded baked potato in the form of a warm and cozy soup! With just a few minutes of prep to sauté bacon and chop the potatoes (you don’t even need to peel them), it’s the crockpot that does all the work!

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

6 slices bacon chopped
2 pounds russet potatoes approx. 5 potatoes
3 cloves garlic minced
½ cup yellow onion diced
32 ounces chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon thyme
4 ounces cream cheese cubed
¼ cup heavy cream
shredded cheddar optional topping
chives optional topping
crisp bacon pieces optional topping
sour cream optional topping

Instructions

To a large skillet, cook the bacon until crisp and move to a paper towel lined plate to absorb any excess grease. Reserve some for topping the soup, if desired.
6 slices bacon
Scrub the potatoes, pat dry, and cut into approximately 1" cubes. If you don't care for peel, peel them.
2 pounds russet potatoes
Place the cubed potatoes, cooked bacon, minced garlic, diced onion, chicken bone broth, salt, pepper, and thyme to the slow cooker.
3 cloves garlic, ½ cup yellow onion, 32 ounces chicken broth, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme
Cover and cook on HIGH for 3.5 hours or LOW for 6 hours.
Remove cover and use a potato masher to mash some of the potatoes (leave as much texture as you prefer).
Stir in cubed cream cheese and heavy cream. Stir and replace cover for 30 more minutes.
4 ounces cream cheese, ¼ cup heavy cream
Ladle into bowls and top with bacon pieces, sour cream or plain Greek yogurt, shredded cheddar, and chives.
shredded cheddar, crisp bacon pieces, sour cream, chives

Video

Notes

Potatoes can be peeled or unpeeled, it is a personal preference.
Store leftovers covered in the fridge for up to 4 days.
Leftovers can be frozen for up to 2 months in an airtight freezer container.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition