The Best Crockpot Potato Soup Recipe (Creamy, Comforting & Practically Cooks Itself)

Prep Time: 15 minutes | Cook Time: 6 hours (or 3 hours on high) | Total Time: 6 hours 15 minutes | Servings: 8 | Calories: 360 kcal per serving

There are few things more comforting than a bowl of creamy potato soup on a cold day. And there are even fewer things easier than throwing everything into a crockpot in the morning and coming home to dinner already made.

This is the kind of soup that tastes like you spent hours stirring it on the stove, but actually requires about fifteen minutes of effort and then just walks away. The crockpot does all the heavy lifting while you do literally anything else.

Rich, creamy, loaded with tender potatoes and topped with all the best things — this is comfort food at its absolute finest.

Why You Will Love This Recipe

Crockpot potato soup is a staple for good reason. Here is what makes this version better than the rest.

It is completely hands-off. Chop a few ingredients, dump them in the crockpot, set it, and forget it. No stirring, no babysitting, no standing over a hot stove.

The texture is incredibly creamy. Some of the potatoes break down naturally as they cook, which thickens the soup without needing flour or cornstarch. It is smooth, velvety, and absolutely satisfying.

It is loaded with actual potato. This is not a thin brothy soup with a few sad potato chunks floating around. This is thick, hearty, and substantial enough to be a full meal.

It feeds a crowd. This recipe makes eight generous servings. Perfect for meal prep, family dinners, or feeding a houseful of people with minimal effort.

The toppings make it special. Shredded cheese, sour cream, chives — the toppings turn this from good to absolutely incredible.

Ingredients

For the soup:

• 3 lbs (1.4kg) russet potatoes, peeled and diced into 1-inch cubes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 4 cups (950ml) chicken broth (or vegetable broth)
• 1 cup (240ml) heavy cream
• 4 tablespoons (55g) unsalted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)

For the toppings:

• 6 strips bacon, cooked and crumbled
• 1 cup (100g) shredded cheddar cheese
• ½ cup (120g) sour cream
• ¼ cup fresh chives or green onions, chopped
• Extra black pepper

Equipment Needed

• 6-quart slow cooker or crockpot
• Cutting board and sharp knife
• Measuring cups and spoons
• Potato masher or immersion blender (optional, for texture)
• Large spoon or ladle
• Bowls for serving

Instructions

Step 1: Peel the potatoes and cut them into roughly 1-inch cubes. Try to keep them about the same size so they cook evenly.

Step 2: Add the diced potatoes, diced onion, and minced garlic to the crockpot.

Step 3: Pour in the chicken broth. Add the butter, salt, pepper, and thyme if using. Give it a quick stir to distribute everything evenly.

Step 4: Put the lid on. Cook on low for 6–7 hours or on high for 3–4 hours. The soup is done when the potatoes are completely tender and starting to fall apart when you press them with a spoon.

Step 5: About 30 minutes before serving, use a potato masher to mash some of the potatoes directly in the crockpot. Mash about half of them, leaving the rest chunky. This thickens the soup and gives it that creamy texture. Alternatively, use an immersion blender to partially blend the soup — just a few pulses, not until it is completely smooth.

Step 6: Stir in the heavy cream. Put the lid back on and let it cook for another 20–30 minutes on low to heat through.

Step 7: Taste and adjust the seasoning. Add more salt, pepper, or a squeeze of lemon juice if needed.

Step 8: Ladle into bowls. Top with crumbled bacon, shredded cheddar, a dollop of sour cream, and chopped chives. Serve hot.

@kristines_kitchen

Substitutes & Swaps

Russet potatoes: Yukon Gold potatoes work beautifully and have a naturally buttery flavour. Red potatoes are also fine but will hold their shape more and give you a chunkier soup.

Heavy cream: Half-and-half works for a lighter version. For dairy-free, use full-fat coconut milk or cashew cream. The flavour will be slightly different but still delicious.

Chicken broth: Vegetable broth makes this vegetarian. Beef broth also works if that is what you have. Low-sodium broth is recommended so you can control the salt level.

Butter: Olive oil or bacon fat both work. Bacon fat adds incredible flavour if you are already cooking bacon for the topping.

Bacon: Leave it out for a vegetarian version. Swap for crispy fried onions, croutons, or toasted pepitas for crunch.

Variations

Loaded Baked Potato Soup: Add 4 oz of cream cheese along with the heavy cream for an even richer, thicker soup. Top with everything you would put on a baked potato — bacon, cheese, sour cream, chives, and a drizzle of ranch dressing.

Broccoli Cheddar Potato Soup: Add 2 cups of chopped broccoli florets during the last hour of cooking. Stir in 1½ cups of shredded cheddar cheese with the cream. Gorgeous and hearty.

Ham and Potato Soup: Add 2 cups of diced cooked ham along with the potatoes at the beginning. Perfect for using up leftover holiday ham.

Cheesy Potato Soup: Stir in 2 cups of shredded cheddar cheese along with the heavy cream. Let it melt completely before serving. Extra indulgent and absolutely delicious.

Spicy Potato Soup: Add 1 diced jalapeño along with the onion and garlic. Top with a drizzle of hot sauce and a sprinkle of cayenne pepper. A little heat goes a long way.

Tips & Tricks

Cut the potatoes evenly. Same-sized pieces cook at the same rate. Uneven chunks mean some will be mushy while others are still hard.

Do not skip the mashing step. Mashing or blending part of the potatoes is what makes the soup creamy and thick. If you skip it, the soup will be thin and brothy instead of rich and velvety.

Add the cream at the end. Dairy can curdle if it cooks for too long in the crockpot. Always add it during the last 30 minutes to keep the soup smooth and creamy.

Cook the bacon ahead of time. Do it in the morning before you start the soup, or the night before. Store it in the fridge and crumble it when you are ready to serve.

Adjust the thickness. If the soup is too thick, add a little more broth or milk. If it is too thin, mash more of the potatoes or let it cook uncovered for the last 30 minutes to reduce.

Make it ahead. This soup keeps beautifully in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. You may need to add a splash of broth or cream to loosen it up.

Freeze the leftovers. Potato soup freezes well for up to 2 months. Let it cool completely, portion it into containers, and freeze. Thaw overnight in the fridge and reheat gently. The texture may be slightly different but it will still taste great.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	360 kcal
Total Fat	18g
Saturated Fat	11g
Carbohydrates	38g
Fibre	4g
Sugars	4g
Protein	11g
Sodium	680mg

Nutrition is approximate and based on 1 serving (about 1½ cups of soup). Calculated using russet potatoes, chicken broth, heavy cream, butter, and standard toppings (bacon, cheese, sour cream).

Frequently Asked Questions (FAQs)

Can I make this on the stovetop instead? Yes. Add everything except the cream to a large pot. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes until the potatoes are tender. Mash, add the cream, and simmer for another 5 minutes.

Why is my potato soup gluey? You over-mashed or over-blended the potatoes. Potatoes release starch when they are worked too much, which makes the soup gluey and gummy. Mash gently and only partially — leave some chunks.

Can I use milk instead of heavy cream? You can, but the soup will be thinner and less rich. If you do use milk, add 2 tablespoons of flour or cornstarch mixed with a little cold milk to help thicken it.

How do I keep the soup from curdling? Add the cream at the end and do not let the soup boil after adding it. Dairy curdles when it is cooked at high heat for too long. Keep it on low once the cream goes in.

Can I make this dairy-free? Yes. Use vegetable broth, replace the butter with olive oil, and use full-fat coconut milk or cashew cream instead of heavy cream. Skip the cheese and sour cream toppings or use dairy-free versions.

What is the best potato for soup? Russet potatoes are the best because they break down easily and create a thick, creamy texture. Yukon Golds are also excellent and have a buttery flavour. Avoid waxy potatoes like red or fingerlings — they hold their shape and will not thicken the soup.

Can I add other vegetables? Yes. Carrots, celery, and corn all work well. Add them at the beginning with the potatoes. Just keep the total amount of vegetables roughly the same so the broth ratio stays balanced.

The Soup That Welcomes You Home

Some meals are about effort and presentation. This one is about walking through the door after a long day and smelling something incredible already done and waiting for you. That is the magic of crockpot cooking.

Make this on Sunday. Eat it all week. Thank yourself every single time you reheat a bowl.