Slow Cooker Potato Soup

A quick & easy dinner this slow cooker potato soup is perfect comfort food for busy days. Set it & forget it in the morning, and have dinner hot & ready when you get home. Topped with shredded cheddar, crisp crumbled bacon, and chives this classic recipe delivers big flavor with only a fraction of work.

I look forward all year long to soup season.

While I could easily enjoy it all year long, my family are firm believers that hot bowls of soup should only be served during cold weather.

One of my favorite soups to cozy up to when the temperature drops is always this convenient spin on the classic- slow cooker potato soup.

Hearty flavors in a thick, creamy soup that warms you up from the inside out that’s made in the convenience of your crockpot?

Now that’s what I call meal time magic!

Ingredients Needed

If the convenience of using your slow cooker wasn’t enough to sell you on this crockpot potato soup, it also only requires a handful of ingredients.

You’ll need:

• Potatoes – You’ll need roughly 6 cups of peeled & diced potatoes. I typically use russets.
• Onion – Diced yellow onion- you want a sweet onion for this recipe. Don’t try to sub white or red onion.
• Broth – Chicken broth, store bought or homemade will both work- although homemade broth tends to add more depth of flavor.
• Cream Of Soups – You’ll need one can each of cream of chicken and cream of potato condensed soups.
• Cream Cheese – You’ll need one block of cream cheese, softened to room temperature and then cut into cubes. Cubing it will help it melt more quickly & evenly. If you want to shave a few calories off, you can sub neufchatel cheese instead.
• Bacon – We recommend 1/2 pound of sliced bacon, cooked crisp and crumbled, for stirring into and topping this soup.
• Seasonings – Freshly cracked black pepper and salt to taste finish off this simple soup.

How To Make

This slow cooker potato soup takes minimal effort to throw together.

Start by cooking half a pound of bacon until nice & crispy.

I recommend baking it for convenience.

Once drained of grease and cool enough to handle, crumble the bacon and set it aside.

Add all of the remaining ingredients EXCEPT the cream cheese and seasonings to the bowl of your slow cooker.

Give it a gentle stir, but it’s ok if everything isn’t completely incorporated.

It will come together perfectly as it cooks.

Cover the crockpot and slow cook the soup for 8-10 hours.

Depending on your crockpot it could be 8 hours or up to 10 until your potatoes are done, since different models tend to cook slightly higher or lower.

When the potatoes are fork tender, they’re done.

Add the cubed cream cheese to the soup, stirring until it’s melted and completely incorporated.

Salt & pepper the soup to your liking.

The soup will be piping hot, so be careful if taste-testing.

I like to stir half the bacon into the soup, and use the rest to top individual bowls. You could also just use it all as garnish.

The bacon will soften if added into the soup.

Ladle the soup into bowls, and top each as desired.

Storing

Leftover potato soup can be stored in an airtight container and refrigerated for up to 3 days.

If you want to freeze this soup for later, DO NOT add the cream cheese.

Instead add the cream cheese to the soup after it’s thawed and been reheated.

Toppings For Potato Soup

While I love a bowl of potato soup and would happily eat it plain, it’s one of those things that’s only improved on when generous amounts of delicious toppings are added.

Everyone has their favorite flavors & combinations.

Here are some of our favorite toppings for potato soup:

• Shredded Cheeses- our favorites are cheddar, Monterrey, and Parmesan
• Green Onions
• Smoked Paprika
• Chopped Steamed Broccoli Florets
• Sour Cream
• Chopped Ham
• Cooked Corn Kernels
• Ranch Seasoning
• Hot Sauce

Figure out what you like, and customize your bowl of slow cooker potato soup to fit your taste buds!

What Potatoes Are Best For Making Soup?

Russet potatoes are the absolute best to use for making potato soup.

They’re high in starch, but low in moisture which makes them ideal since they will soak up the broth and flavor and lose some of their shape as they do.

This creates an extra creamy soup that naturally thickens the longer it cooks.

If you have to pick a different potato, then I recommend using Yukon gold.

They’re less starchy and higher in moisture than russets, but still a great all around potato perfect for soups.

TIPS & TRICKS

• This recipe only uses salt & pepper to season the soup- feel free to doctor it up to fit your family’s preferences.
• Too thin? Add some instant potatoes to thicken to your desired consistency.
• Prefer a creamier potato soup? Stir in a bit of heavy whipping cream just before serving.

Other Easy Slow Cooker Soup Recipes

This slow cooker potato soup takes the classic dish and makes it even easier thanks to the convenience of your crockpot.

No babysitting, no constant stirring- throw everything in the pot, set it, and forget it until supper’s done.

Then dig into bowls of rich & creamy potato soup topped with your favorite garnishes.

Looking for other easy slow cooker soup recipes?

Try these:

• Crockpot Chicken Stew
• Slow Cooker Crack Chicken Soup With Tortellini
• Slow Cooker Chicken & Dumplings

If you’ve tried this SLOW COOKER POTATO SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!