Indulge in a hearty, slow cooker potato soup that transforms a baked potato experience into a comforting bowl. Tender potato cubes and aromatic onion and garlic meld in rich chicken broth, then brighten with cream and sour cream. Finished with melted cheddar and crisp bacon, this soup delivers comforting flavors.

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I love how this Crock Pot Potato Soup turns out every time I make it. It’s a hearty winter dish that warms you up inside and out.

I start with 6 large russet potatoes that I peel and chop into 1-inch cubes and add a diced medium yellow onion and 3 cloves of minced garlic to really build the flavor. Then I pour in 4 cups of chicken broth and mix in 1 cup of heavy cream to give it a rich, creamy texture.

After a slow cook of about 4 hours, I stir in a 1/2 cup of sour cream to add that tang only a baked potato has and sprinkle on 4 slices of cooked, crumbled bacon along with 1 cup of shredded cheddar cheese. With just a bit of salt and pepper to taste, this soup is both comforting and packed with the flavors you love in a baked potato.

Enjoy this simple yet satisfying recipe!

Why I Like this Recipe

I like this recipe because its super easy to make. I can throw in all the ingredients and let the slow cooker do its job while I relax a bit. I love how the bacon and cheddar cheese give it that yummy baked potato flavor that makes me feel so comforted. I also dig how the heavy cream and sour cream mix in to give it a rich, creamy taste that just makes my mouth water every time. Overall, this soup always reminds me of a warm hug on a cold day.

Ingredients

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Russet potatoes add hearty, starchy carbs and fiber for a filling, comforting base.
Yellow onion brings natural sweetness and antioxidants while boosting the overall flavor.
Garlic enhances taste with a punch of spice and vital vitamins.
Chicken broth lends savory depth and a little protein for a balanced base.
Heavy cream infuses rich creaminess, making the soup smooth and indulgent.
Bacon adds a smoky crunch and savory flair in every bite.
Cheddar cheese delivers tangy flavor and extra protein, melting perfectly throughout.
Sour cream finishes with cool, tart creaminess that brightens the rich flavors.

Ingredient Quantities

6 large russet potatoes, peeled and cut into 1-inch cubes

1 medium yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

4 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/2 cup sour cream

Salt, to taste

Pepper, to taste

How to Make this

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1. Start by peeling the six russet potatoes and cut em into 1-inch cubes then toss them in your crock pot with the diced yellow onion and minced garlic.

2. Pour in the 4 cups of chicken broth over the vegetables and give it a quick stir.

3. Season with salt and pepper to taste then cover the crock pot and set it on high for 4 hours.

4. When the potatoes are soft and the flavours have blended well, stir in the cup of heavy cream and mix it through.

5. Let the soup warm up with the cream for about 10 minutes more on low so the cream doesn’t curdle.

6. Once the cream is well mixed in, add the 1/2 cup sour cream and stir gently.

7. Taste and adjust the seasoning if needed, adding more salt or pepper if you like.

8. Ladle your soup into bowls, making sure to get a good mix of the hearty chunks of potato and creamy broth.

9. Top each bowl with a sprinkle of the shredded cheddar cheese so it melts into the warm soup.

10. Finally, scatter the crisp, crumbled bacon on top and serve your delicious slow cooker potato soup hot. Enjoy!

Equipment Needed

1. Crock pot with lid
2. Vegetable peeler
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Stirring spoon
7. Ladle
8. Soup bowls

FAQ

Can I make this soup vegetarian? Yes, you sure can swap the chicken broth with veggie broth and leave out the bacon if you prefer a meat free dish.

Is crock pot potato soup easy to make? Definitely, all you gotta do is throw all the ingredients in your slow cooker and let it cook for several hours.

How long should the soup cook for? It usually takes about 6 to 8 hours on low, or if you're short on time, about 3 to 4 hours on high.

Can I prep the soup in advance? Yep, you can make it ahead, store it in the fridge and then just reheat it slowly on the stove or in the microwave.

What if I dont have heavy cream? You can use milk with a bit of flour mixed in to thicken it up, but it may turn out a little thinner than the original recipe.

Crock Pot Potato Soup Recipe Substitutions and Variations

Chicken broth: You could use low-sodium vegetable broth or even beef broth if you dont have chicken broth on hand
Heavy cream: Try mixing 3/4 cup whole milk with 1/4 cup melted butter as a cheaper substitute
Bacon: Turkey bacon or even crumbled smoked sausage works well as an alternative
Cheddar cheese: You might swap in pepper jack or smoked mozzarella for a different twist
Sour cream: Plain Greek yogurt is a good substitute its a little tangier but still creamy

Pro Tips

1. Make sure the potato cubes are about the same size so they cook evenly and don’t end up with some pieces mushy while others are still firm.
2. When you add the heavy cream, stir it slowly and gently so it mixes in nice without curdling; sometimes a too rough stir can mess up the texture.
3. For extra flavor, taste the soup as you go and don’t be afraid to add a bit more salt and pepper if needed, cause flavor balancing is key.
4. Let the bacon and cheese sit aside until the soup is fully cooked then add them right before serving so the bacon stays crispy and the cheese melts just perfectly.