Crockpot Potato Soup is so easy to make and loaded with real potatoes! This creamy and cheesy potato soup is loaded with flavor and a sure family favorite!
Potato Soup:
Potato soup is really my go-to comfort food on a chilly fall or winter day. My whole family can’t get enough of this soup and it’s creamy and cheesy goodness. We love my Instant Pot Potato Soup too but sometimes I really enjoy using my slow cooker. This soup itself is really simple, and the only prep is peeling and cubing your potatoes. Other than that, everything goes right into the crockpot and you thicken it up at the end. This soup is jam packed full of cream cheese, sour cream, and shredded cheddar for really decadent flavor!
How to Make Crockpot Potato Soup:
- First, you will start by washing, peeling, and cubing 5 russet potatoes. As you can see in the picture below your cubes should be about 1/2 inch thick, it does not have to be perfect by any means.
- Add your cubed potatoes to the bottom of a 6-quart or larger slow cooker then add the seasonings and broth to cover. You can use chicken or vegetable broth for this recipe.
- Cook the soup on low for 6-8 hour or on high for 3-4 hours.
- If you cooked your soup on low then next you will want to turn the crockpot up to the high position.
- Mix together your cornstarch with COLD water until smooth and stir into the soup to thicken.
- Next, spoon your sour cream into a medium bowl and add a few Tablespoons of liquid from the slow cooker right to the sour cream and stir. This will keep the sour cream from curdling in your soup!
- Add the sour cream, cream cheese, and cheddar and stir until the cheese is melted.
How Long Will Potato Soup Keep in the Refrigerator?
I recommend eating this soup within 2-3 days for best flavor and results. To reheat, you can add it to a saucepan and cook over medium heat until warmed through.
While you can freeze potato soup, keep in mind that dairy-based soups don’t hold up very well in the freezer. Freezing this soup could alter the texture or cause the dairy to separate.
What to Serve with Potato Soup:
We love to serve this rich and hearty soup topped with crispy bacon, green onions, and sour cream to make it just like a “loaded” baked potato! On the side, it is perfect with a green salad and crusty french bread with butter.
Enjoy!
~Nichole
Crockpot Potato Soup
Ingredients
- 2 1/2 Pounds Russet Potatoes, About 5 Medium
- 4 Cups Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tablespoons Butter
- 1/2 Cup Sour Cream
- 4 Ounces Cream Cheese, Softened to room temperature
- 2 Cups Shredded Sharp Cheddar Cheese
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- 6 Slices Bacon, Cooked and Crumbled
- 1 Bunch Green Onions, Diced
Instructions
- Wash and peel the potatoes, then dice them into 1/2 inch chunks.
- Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- If you cooked your soup on low, now turn the crockpot heat up to high.
- In a small bowl mix together the cornstarch and water, then whisk into the soup.
- Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.
- Add the sour cream to a bowl and then add a few Tablespoons of liquid from the soup to the sour cream and stir until smooth.
- Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.
Best potato soup I have ever made! Thank you!
I woke up early on New Year’s Day and came across this recipe (and website)…. I prepared this soup for my wife and sons. Upon them waking up 4-5 hours later, they didn’t want breakfast… they wanted this soup. I received a ton of compliments AND think I’m off to a good 2020 with the wife smiling and feeling lovie-dovie toward me… :o) Thank YOU!!! I love this website… and will be meal planning with all the recipes throughout the new year!
I’m surprised this makes only 4 servings in a 6 qt crockpot. Could I double this recipe in a 6 qt crockpot? I need more than 4 servings!
It makes 4 generous servings, honestly closer to 4-6 depending on how hungry everyone is. I’d say you can definitely fit 1 1/2 recipe in a 6 quart, you may need a larger pot for more than that. Hope that helps!
I have a. Purple quick potato soups that I love, but was going to be out most of the day. I also just got a new crockpot. This was just super delicious. My daughter even ate a couple bowls and potato soup is not her favorite. I love how the cheese just complimented the soup but didn’t make it too cheesy. Thank you for your recipe!
This soup is the BEST potato soup iv ever had. Soo creamy and flavorful. I have made it many times.
1st time making it. I added thyme, parsley, and a little extra chicken broth. It was so good I took some to the neighbors it had to be shared 🙂 will definitely make again my 1 year old loved it too
This just isn’t a family favorite but also a favorite of my work family. Simple and easy to make, however I did make a few changes, like adding the remainder of the bacon and cream chease to the mix. It does last long at home or work. Love the fact that it’s gluten free (Have a coworker that’s allergic to gluten).
Just made this recipe tonight. My first attempt at potato soup. It was delicious! Will definitely be making it again.
I was wondering if there was any nutrition facts attached to the recipe? I couldn’t find any and was wondering about how many calories per serving.
I am making this today for my cousin who completed her radiation treatment for stage 4 metastatic breast cancer. It sounds like the perfect comfort food and her husband likes bacon and potatoes. I will let you know!
That is so amazingly sweet! Hope everything went well… and was delicious!
Hope your cousin is doing ok. Nothing like tater soup to soothe the soil.
Hot damn, this is good! I didn’t see the note about the freshly-grated cheese until afterwards, but it was still really great with pre-shredded cheddar!
Can your make this over a stove top instead of a Crock-Pot?
Yes! I made it on the stove and with ground beef instead of bacon and it was delicious! Although because I cooked the potatoes a little bit to much and they were tiny even though I started with them fairly large. Next time I won’t let it simmer for so long before I add the cornstarch since you have to let it simmer for 15-20 min after that anyway.
Yes I’ve done it before. The only real difference is I boil my potato chunks till they’re soft and mushy (medium to high heat because I often times cook large batches of this at once. Then I add my sour cream, cornstarch mix, cheese, etc.! Hope this helps!
Just made this for dinner tonight and wow! It’s amazing! Everyone loved it – even my picky 12 year old son who hates everything (Including potatoes)!
Also, I forgot to mention. I am a vegetarian so I used veggie broth instead of chicken broth and it’s still amazing! So for those who may be wondering – veggie broth is a perfect substitute!
This was wonderful! I actually followed your directions (I have a tendency to add stuff) and it is fantastic! The only thing that would make this better is if there was a football game on tv and it was 20 degrees cooler!
YES I just made this as well and it was GREAT. Even though I didnt have the exact ingredients (and didnt have bacon) it still turned out great. I used a mix of red and russet potato, doubled the recipe with just under 10lbs. Before adding the sour cream, cream cheese, and cheddar it was “missing something” , but right after I read the ingredients again… they were added and WOW. Great job on this. I just wish it was a little cooler for the Bills game! Go Buffalo!