Delicious bowl of homemade crockpot potato soup, garnished with green onions.

Crockpot Potato Soup

BySavannah Brooks
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Why make this recipe

Crockpot Potato Soup is a delicious and comforting dish. It’s perfect for busy days because you can let the crockpot do most of the work. This recipe is easy to follow, and it uses simple ingredients. Plus, it brings warmth and joy to your kitchen, making it a family favorite.

How to make Crockpot Potato Soup

Ingredients:

  • 6 medium potatoes, diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chives or green onions for garnish

Directions:

  1. In a crockpot, combine the diced potatoes, chopped onion, vegetable broth, and minced garlic.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
  3. Mash some of the potatoes to thicken the soup.
  4. Stir in the heavy cream and cooked bacon.
  5. Season with salt and pepper to taste.
  6. Garnish with chives or green onions before serving.

How to serve Crockpot Potato Soup

Serve the soup hot. You can enjoy it with crusty bread or a side salad. Garnishing with chives or green onions adds a nice touch and extra flavor. This soup pairs well with cheese on top for an extra treat.

How to store Crockpot Potato Soup

If you have leftovers, let the soup cool down before storing it. Place it in an airtight container and keep it in the fridge for up to 3-5 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container because the soup may expand when it freezes.

Tips to make Crockpot Potato Soup

  • Use different types of potatoes for varied flavors and textures.
  • For a thinner soup, add more vegetable broth.
  • If you like a little heat, add some red pepper flakes or diced jalapeños.
  • You can also add other vegetables like carrots or celery for extra nutrition.

Variation

You can make a cheesy version by adding shredded cheddar cheese at the end when you stir in the cream. Another variation is to use chicken broth instead of vegetable broth for a different flavor.

FAQs

Can I use other types of meat in this soup?
Yes, you can substitute bacon with ham or cooked sausage for a different taste.

Can I make this soup vegetarian?
Absolutely! Just skip the bacon and use vegetable broth. You can also add more vegetables for added flavor.

How do I make it gluten-free?
This recipe is naturally gluten-free. Just make sure to check your broth and any added ingredients for gluten!

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Crockpot Potato Soup

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 6 servings
  • Diet: Gluten-Free
Print Recipe

Description

A comforting and hearty crockpot potato soup that’s easy to prepare and perfect for busy days.

Ingredients

  • 6 medium potatoes, diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chives or green onions for garnish

Instructions

  1. In a crockpot, combine the diced potatoes, chopped onion, vegetable broth, and minced garlic.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
  3. Mash some of the potatoes to thicken the soup.
  4. Stir in the heavy cream and cooked bacon.
  5. Season with salt and pepper to taste.
  6. Garnish with chives or green onions before serving.

Notes

Serve hot with crusty bread or a side salad. Add cheese for an extra treat. Store leftovers in an airtight container in the fridge for up to 3-5 days, or freeze for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 240 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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