Crockpot Potato Soup
This creamy and comforting crockpot potato soup is made with tender potatoes, onions, garlic, cheese, and bacon — a warm and hearty dish that’s perfect for chilly days. Let your slow cooker do the work for a cozy homemade meal!
Equipment
- crockpot or slow cooker
- saucepan
- whisk
- ladle
- mixing spoon
- knife and cutting board
Ingredients
- 6 cups diced potatoes (russet or Yukon gold)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 cup chopped green onions (for garnish)
Instructions
- Add potatoes, onion, garlic, and chicken broth to the crockpot. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, then slowly add milk to form a smooth roux. Stir until thickened.
- Add the roux to the crockpot and stir to combine. Mix in sour cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper. Stir in cooked bacon, reserving some for topping.
- Serve hot, garnished with green onions, extra cheese, and bacon if desired.
Notes
Make ahead: You can prepare this soup up to 2 days in advance and reheat gently over low heat before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat slowly to prevent the dairy from separating.