Imagine walking into your home after a chilly day and being greeted by the rich, savory aroma of creamy potato soup simmering in your slow cooker. This Creamy Crockpot Potato Soup is everything cozy comfort food should be — creamy, satisfying, easy to prep, and loved by all ages. With just 15 minutes of prep time in the morning, you can return to a hot, restaurant-quality soup that tastes like you spent all day in the kitchen.
🥔 Did you know? Potato soup is one of the top 5 most searched comfort food recipes during the colder months!
Whether you’re prepping for a cozy weeknight dinner or a weekend family gathering, this soup will win hearts with its simple ingredients, velvety texture, and crowd-pleasing flavor.
🏆 Why This Crockpot Potato Soup Recipe Never Fails
Unlike traditional stove-top potato soups that demand constant stirring and attention, the slow cooker method ensures even cooking, better flavor infusion, and a creamy texture without the risk of scorching.
- Yukon Gold potatoes create a naturally buttery texture that becomes creamy without turning gluey.
- Cream cheese + heavy cream add luxurious depth without being heavy.
- The blend of spices and aromatics, especially bay leaf and thyme, develops into a rich, homestyle flavor over low, slow heat.
💡 Bonus: This recipe uses everyday pantry staples — making it affordable and weeknight-friendly!
🧄 Ingredients You’ll Need
Here’s everything you’ll need to make the magic happen:
| Ingredient | Amount |
|---|---|
| Yukon Gold potatoes | 2 lbs (6–7 medium), peeled and cubed |
| Yellow onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Chicken broth | 4 cups (or vegetable broth for vegetarian) |
| Water | 1 cup |
| Cream cheese | 8 oz, softened and cubed |
| Heavy cream | 1 cup |
| Bacon | 8 slices, cooked and crumbled (reserve some for topping) |
| Salt | 1½ tsp (adjust to taste) |
| Black pepper | ½ tsp |
| Thyme | 1 tsp dried or 1 tbsp fresh |
| Bay leaves | 2 whole |
| Cornstarch + water | 2 tbsp each (optional for thickening) |
| Shredded cheddar cheese | 1½ cups (plus more for garnish) |
| Green onions | 3, sliced (for garnish) |
🥔 Potato Note: Yukon Golds are preferred for their creamy texture and buttery flavor. Russets work but may fall apart.
🧀 Dairy Substitutes: For a lighter version, substitute half-and-half for heavy cream. Avoid milk—it may curdle in the slow cooker.
🔪 Kitchen Tools Checklist
- ✅ 6-quart or larger slow cooker
- ✅ Immersion blender or potato masher
- ✅ Sharp knife + cutting board
- ✅ Measuring cups & spoons
- ✅ Ladle
- ✅ Small bowl for cornstarch slurry (if using)
💡 If you don’t have an immersion blender, a regular blender will work. Just blend in batches carefully and allow steam to escape!
👩🍳 Step-by-Step Cooking Instructions
🔹 Step 1: Prep Your Ingredients
- Peel and cube potatoes into 1-inch pieces.
- Dice onion and mince garlic.
- Soften cream cheese at room temperature.
🔹 Step 2: Assemble in Slow Cooker
Add to the crockpot in this order:
- Potatoes
- Onion
- Garlic
- Salt, pepper, thyme, bay leaves
- Broth and water
Mix gently to ensure potatoes are fully submerged.
🔹 Step 3: Cook
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Potatoes should be fork-tender.
🔹 Step 4: Make Bacon
While soup cooks, bake or fry the bacon until crispy. Crumble and set aside (reserve some for garnish).
🔹 Step 5: Blend for Texture
- Remove bay leaves.
- Use an immersion blender to blend soup until desired consistency is reached. Leave some chunks for a rustic feel.
🔹 Step 6: Add Creamy Components
- Stir in softened cream cheese until fully melted.
- Add heavy cream, cheddar cheese, and most of the bacon.
- Stir and cook for another 15–20 minutes on LOW.
🔹 Step 7: Optional Thickening
For a thicker soup:
- Mix cornstarch and water to form slurry.
- Stir into soup and cook for an additional 15 minutes.
🔹 Step 8: Taste & Serve
- Adjust salt/pepper as needed.
- Garnish with extra cheese, bacon, and green onions.
🧠 Expert Tips for Best Results
- 🔪 Even Potato Cuts: Ensures uniform cooking.
- ❄️ Room Temp Dairy: Prevents curdling.
- ⏳ Slow Cooking = Best Flavor: Avoid high heat if not in a rush.
- 🌀 Blending Balance: Blend half for creamy texture but retain chunks for a homemade look.
🔁 Easy Variations
🌶️ Loaded Baked Potato Soup: Add ¼ cup sour cream at the end + extra bacon & cheese toppings.
🌱 Vegetarian: Use vegetable broth + 1 tsp smoked paprika for a bacon-like flavor.
🥥 Dairy-Free: Use full-fat coconut milk + dairy-free cream cheese and shredded cheese.
🍽️ Serving Suggestions
Pair this rich soup with:
- Garlic bread or crusty rolls
- Crisp Caesar or garden salad
- Roasted Brussels sprouts or green beans
- Grilled cheese sandwich
🥖 Pro Tip: Use soup as a dip for warm crusty bread!
🧊 Storage, Freezing & Reheating
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Freeze in portioned bags or containers for up to 2 months.
- Reheat: Thaw in fridge, reheat gently on stovetop with splash of broth/cream.
❓FAQs
Can I make this in advance?
Yes! It tastes even better the next day.
Why did my soup turn gritty or grainy?
This happens if dairy is added too early or overblended. Always add dairy at the end.
Can I use frozen diced potatoes?
Yes, but do not thaw. Use straight from freezer and reduce liquid by ¼ cup.
How can I thin or thicken the soup?
Add more broth or cream to thin. Use mashed potatoes or a slurry to thicken.
🍲 Nutrition Information (Estimated per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 13 g |
| Carbs | 29 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 790 mg |
