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Sweet, tart, and chocolatey. READ MORE...

This Crock Pot Potato Soup is rich, creamy, and comforting; everything you want in a bowl of potato soup. The slow cooker does the work, so dinner is ready when you are. Topped with crispy bacon, cheddar cheese, and green onions, its the kind of cozy meal that never disappoints!This has been one of our family favorites on chilly nights, and I love that its ready to go when dinner rolls around!Before You Get StartedA few quick tips will help you get the best results every time.Pick the right potatoes. Russets are starchy and help thicken the soup naturally. Red or Yukon Gold work too, but give you a creamier, thinner texture.Dont mash completely. Leave some potato chunks for texture, otherwise youll end up with mashed potatoes instead of soup.Make it extra creamy. Stir in 4 ounces of cream cheese just before serving for a richer, velvety finish.Toppings matter. Bacon, cheddar, and green onions arent just garnishthey balance the richness with crunch, sharpness, and freshness.How to Make Crock Pot Potato SoupHeres exactly how to make this soup creamy, flavorful, and perfectly textured. Recipe card is located at the bottom of the post. 1 Layer potatoes and veggiesPlace 4 pounds of diced russet potatoes into a greased 6-quart slow cooker. Top with onion, celery, garlic, salt, and pepper. Tip: Layering keeps garlic from scorching as it cooks low and slow.2 Add brothPour in chicken broth. Dont worry if it doesnt fully cover the potatoes; steam and slow cooking will do the rest.If using low-sodium broth, you will want to taste and adjust the salt before serving.3 Slow cook until tenderCover and cook on low for 8 hours until potatoes are fork-tender.Short on time? Cook on high for 45 hours.4 Mash for the right textureUse a potato masher in the slow cooker to mash gently. Dont puree completely. Leave small chunks for heartiness.Want a smoother soup? Use an immersion blender on half the batch.Too thick? Stir in more broth or milk.Too thin? Add instant mashed potatoes or a cornstarch slurry (3 Tablespoons cornstarch + 3 Tablespoons water, add, stir then turn up to high until thickened.)5 Finish with heavy creamAdd half and half, stir well, then cook on high for 20 minutes until heated through. Dont add dairy too earlyit can curdle during long cooking. Tip: For a budget friendly option, try using evaporated milk instead of heavy cream.6 Serve with toppingsLadle into bowls and top generously with bacon, cheddar, and green onions. Serve with crusty bread or rolls for dipping.Dont be shy with the toppingsthis soup loves a little extra cheese and bacon on top.I love your recipe for this soup. It is simple with simple ingredients (my favorite kind of soup!) AmandaVariations & Other Potato SoupsLooking for a twist on this classic? Try one of these favorites:Crock Pot Creamy Ham & Potato SoupCrock Pot Leek & Potato SoupSlow Cooker Potato Soup (with frozen potatoes)Other ways to customize this version:Turn it into a loaded potato soup with cream cheese, sour cream, and chives.Make it heartier by stirring in leftover ham or rotisserie chicken.For a veggie-packed version, add frozen corn or broccoli near the end.What to Serve With Potato SoupThis hearty soup shines with the right sides:Breads: Dutch oven bread, dinner rolls, or cornbread muffins.Salads: A fresh Caesar, spinach, or garden salad for balance (or my Italian Chopped Salad for something a little extra)Sandwiches: A BLT, grilled cheese, or ham and cheese melt.Storage & Make-Ahead TipsFridge (up to 3 days): Store in airtight containers. Soup will thicken; add milk or broth when reheating.Freezer (up to 2 months, not recommended): Potatoes tend to turn grainy and dairy can separate after thawing. If freezing, cool completely, store in freezer-safe containers, and reheat gently with added broth or milk to improve texture.Make-ahead (prep 1 day ahead): Chop potatoes, onion, celery, and garlic the night before. Store in the fridge so you can assemble quickly in the morning.FAQs & Troubleshooting Whats the best potato to use for potato soup?Russets work best for thickness; Yukon Gold or red potatoes will make it creamier. How do I thicken potato soup?Stir in instant mashed potatoes or use a cornstarch slurry. (See Step 4 above.) Can I freeze potato soup?Its not recommendedpotatoes dont reheat well from frozen.If you liked this Crock Pot Potato Soup, youll also enjoy:Ingredients & SubstitutionsHeres what to grab at the store (with a few helpful swaps):PotatoesProduce Section: Russet potatoes are the best choice since theyre starchy and help thicken the soup naturally. Yukon Gold or red potatoes give a creamier, less-thick soup.Onion, celery & garlicProduce Section: These build the flavor base. If you want a sweeter flavor, use a yellow onion.Chicken brothPantry: Regular or low-sodium both work. If using low-sodium, taste and adjust salt before serving.Half and halfDairy Section: Adds creaminess without being too heavy. You can use whole milk for lighter soup, or stir in cream cheese for a richer finish.ToppingsMeat, Dairy, Produce: Crispy bacon, shredded cheddar cheese, and sliced green onions arent just garnish, they balance the richness and add crunch and freshness.More Cozy Slow Cooker SoupsCrock Pot Broccoli Cheddar SoupCrock Pot Chicken Tortilla SoupCrock Pot Meatball and Tortellini SoupCrock Pot Taco SoupCrock Pot Cheeseburger SoupCrock Pot Chicken Tortilla SoupCrock Pot Chicken Enchilada Soup PrintCrock Pot Potato SoupThis creamy, delicious Crock Pot Potato Soup is not only simple to make but it gets better as it slowly cooks. Topped with cheese and bacon!Course Main Course, SoupCuisine AmericanPrep Time 15 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 15 minutes minutesServings 4Calories 434kcalAuthor Brandie SkibinskiEquipment6-quart slow cookerIngredients4 pounds russet potatoes, peeled and diced cup chopped onion2 cloves garlic, minced2 stalks celery, finely diced2 (14 ounce) cans chicken broth (or one 28 ounce carton)2 teaspoons salt teaspoon pepper2 cups half and halfOptional toppings:shredded cheddar cheese, cooked and crumbled bacon, sliced green onionsInstructionsPut 4 pounds russet potatoes, peeled and diced into the bottom of a 5-6 quart slow cooker. Top diced potatoes with 1/2 cup chopped onion, 2 cloves garlic, minced and 2 stalks celery, finely diced. Add 2 (14 ounce) cans chicken broth, 2 teaspoons salt and 1/2 teaspoon pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. Don't mash completely, leave some potato chunks. Pour in 2 cups half and half and stir. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.Ladle into bowls and garnish with shredded cheddar cheese, cooked and crumbled bacon, sliced green onions. VideoNotesWe usually eat this with a small side salad and some sort of crusty bread to dip into the soup.Russet or Yukon gold potatoes can be used in this recipe.For a touch more creaminess, try adding abut 1/2 a block (4 ounces) of cream cheese.NutritionCalories: 434kcal | Carbohydrates: 64g | Protein: 15g | Fat: 14g | Sodium: 1276mg | Fiber: 12g | Sugar: 1gOriginally published: September 2011Updated & republished: September 2025

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