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Easy Crockpot Potato Soup Recipe

A creamy, hearty slow cooker potato soup finished with cheddar, sour cream, bacon, and green onions.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 pounds russet potatoes peeled and diced
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1/2 cup sour cream
For Topping
  • 4 slices bacon cooked and crumbled
  • 2 green onions chopped
  • extra shredded cheddar cheese for serving
  • extra sour cream optional, for serving
  • freshly ground black pepper for serving

Equipment

  • 1 slow cooker 6-quart recommended
  • 1 Cutting board
  • 1 Chef's knife
  • 1 mixing bowl small, for cornstarch mixture
  • 1 whisk
  • 1 potato masher
  • 1 Ladle

Method
 

Prepare the Soup
  1. Add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, black pepper, and dried thyme to the slow cooker. Stir to combine.
  2. Cover and cook on low for 6 to 7 hours, until the potatoes are very tender.
  3. Mash some of the potatoes directly in the slow cooker with a potato masher, leaving some chunks for texture.
  4. In a small bowl, whisk together the milk, heavy cream, and cornstarch until smooth. Stir the mixture into the soup along with the butter.
  5. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until slightly thickened.
  6. Turn the slow cooker to warm or low. Stir in the shredded cheddar cheese a handful at a time until melted, then stir in the sour cream until smooth.
  7. Taste and adjust the seasoning with additional salt or pepper if needed. Thin with a splash of broth or milk if the soup is too thick.
Serve
  1. Ladle the soup into bowls and top with crumbled bacon, chopped green onions, extra cheddar, extra sour cream, and black pepper before serving.

Notes

Add the cheese and sour cream at the end over low heat for the smoothest texture. Russet potatoes give the best thick, cozy consistency. If you want a thinner soup, stir in extra broth or milk before serving. For freezing, freeze before adding dairy if possible.