Crockpot Potato Soup in a bowl topped with chives and cheese

Crockpot Potato Soup

BySavannah Brooks
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why make this recipe

Crockpot Potato Soup is a wonderful dish that brings comfort and warmth to your table. It’s perfect for those chilly days when you want something hearty and filling. The slow cooking process allows the flavors to blend beautifully, and the result is a creamy and delicious soup. Plus, it only takes a few simple ingredients and minimal effort to prepare!

how to make Crockpot Potato Soup

Ingredients:

  • 4 large potatoes, diced
  • 1 onion, chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 strips of bacon, cooked and crumbled
  • Salt and pepper to taste
  • Green onions for garnish

Directions:

  1. In a crockpot, combine diced potatoes, chopped onion, and chicken broth.
  2. Cook on low for 6-8 hours or until potatoes are tender.
  3. Mash some of the potatoes for a creamier texture if desired.
  4. Stir in heavy cream and shredded cheddar cheese until melted and well combined.
  5. Serve topped with crumbled bacon and green onions. Enjoy your comforting potato soup!

how to serve Crockpot Potato Soup

Serve your Crockpot Potato Soup hot in bowls. You can add a sprinkle of green onions on top for a fresh touch. This soup pairs well with crusty bread or salad. It makes a great lunch or dinner option.

how to store Crockpot Potato Soup

To store Crockpot Potato Soup, let it cool down to room temperature. Then, transfer the soup into an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup if you want to keep it longer. Just make sure to use a freezer-safe container.

tips to make Crockpot Potato Soup

  • Try to cut the potatoes evenly to ensure they cook at the same rate.
  • You can adjust the thickness of the soup by adding more or less heavy cream.
  • Use different cheeses like Gruyere or Monterey Jack for a unique flavor twist.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit the bacon.

variation (if any)

You can add vegetables like carrots, celery, or garlic for extra flavor and nutrition. Another variation is to mix in some cooked chicken or ham for a heartier soup.

FAQs

Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes. Just make sure to dice them evenly.

Can I make this soup dairy-free?
Yes, you can use coconut milk or almond milk instead of heavy cream and skip the cheese for a dairy-free version.

How do I make it spicier?
You can add jalapeños or a pinch of cayenne pepper to give your soup some heat.

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Crockpot Potato Soup

  • Author: admin
  • Total Time: 435 minutes
  • Yield: 6 servings
  • Diet: Gluten Free
Print Recipe

Description

A comforting and creamy potato soup made in a crockpot, perfect for chilly days. It’s hearty, filling, and easy to prepare.

Ingredients

  • 4 large potatoes, diced
  • 1 onion, chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 strips of bacon, cooked and crumbled
  • Salt and pepper to taste
  • Green onions for garnish

Instructions

  1. In a crockpot, combine diced potatoes, chopped onion, and chicken broth.
  2. Cook on low for 360-480 minutes or until potatoes are tender.
  3. Mash some of the potatoes for a creamier texture if desired.
  4. Stir in heavy cream and shredded cheddar cheese until melted and well combined.
  5. Serve topped with crumbled bacon and green onions. Enjoy your comforting potato soup!

Notes

You can substitute chicken broth with vegetable broth for a vegetarian version. For added flavor, consider mixing in cooked chicken or ham.

  • Prep Time: 15 minutes
  • Cook Time: 420 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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