Crockpot Potato Soup
Posted: 10/22/19
Updated: 12/22/22
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This Crockpot potato soup is rich and creamy, loaded with toppings like bacon and cheese, and is easy to make in the slow cooker! A perfect soup for fall and winter.
This is the perfect soup to enjoy as the weather gets cooler. It’s filling and full of rich flavor, it’s the perfect comfort food. It’s so simple to make with basic ingredients so it’s easy to whip up whenever you fancy.
Why This Soup is So Good!
- An easy recipe that’s rich, filling and so tasty!
- Easy to make gluten and dairy-free.
- The slow cooker means hands-off cooking – just let it do its thing!
Recipe Variations
- Make it gluten-free by using gluten-free all-purpose flour in place of the regular all-purpose flour.
- Use cassava flour to make it gluten-free and grain-free.
- For dairy-free, use dairy-free yogurt, or coconut cream in place of the sour cream. Use almond or another plant-based milk in the place of dairy milk.
Suggested Toppings
This soup is super delicious by itself, but you can make it even tastier by adding some simple toppings:
- bacon
- shredded cheese
- green onion
Chef’s Tips
- Yukon gold potatoes are preferable in this recipe.
- Remember to keep the bacon grease aside, it really adds flavor to the soup.
- Keep the soup warm in the crockpot until you are ready to serve it.
- Keep leftovers in an airtight container in the fridge for 3-4 days, it also freezes well.
Be Sure to Check Out These Other Soup Recipes
- Instant Pot Healthy Chicken Pot Pie Soup
- Italian Meatball Soup with Homemade Meatballs
- Tom Kha Soup
- Beef Noodle Soup
- Easy Black Bean Soup
- Homemade Cream of Celery Soup
- Chilled Avocado Soup
Crockpot Potato Soup
This Crockpot potato soup is rich and creamy, loaded with toppings like bacon and cheese, and is easy to make in the slow cooker! A perfect soup for fall and winter.
servings
Ingredients
- 6 slices bacon diced
- 1 cup diced onion
- 4 cloves garlic roughly chopped
- 2 pounds Yukon gold potatoes diced
- 2 cups chicken stock or vegetable stock
- ¼ cup flour see Notes
- 2 cups milk warmed, see Notes
- 1 cup sharp cheddar cheese shredded
- 1 cup sour cream or yogurt or coconut cream
- 2 teaspoons sea salt plus more to taste
- ½ teaspoon freshly-cracked black pepper
Equipment
- Large skillet
- Slotted spoon
- Plate lined with paper towels
- heat-resistant bowl or glass jar with lid, to reserve bacon grease
- Crockpot or other slow cooker with lid
- medium saucepan
- Whisk
- Potato masher
Instructions
- Heat large skillet over medium heat. Once pan is hot, add diced bacon and cook until crisp. Transfer cooked bacon to plate lined with paper towels and set aside.
- Transfer bacon grease to heat-resistant bowl or glass jar. Return 1 tablespoon bacon grease to skillet and add diced onion. Cook until onion has softened, then add chopped garlic and cook 30 to 60 seconds or until garlic is fragrant.
- Transfer onion-garlic mixture to Crockpot and add diced potatoes and chicken stock. Cover with lid and cook 3 hours on high heat or 5 hours on low heat, until potatoes are fork-tender.
- Toward end of cook time, warm 3 tablespoons reserved bacon grease in medium saucepan over medium heat. Once grease is hot, sprinkle flour into saucepan and whisk well until roux or paste is formed.
- Continue cooking paste over medium heat just until golden, then slowly pour in 2 cups warmed milk. Whisk vigorously and cook until mixture has thickened, approximately 2 to 4 minutes. Pour thickened mixture into Crockpot with fully-cooked potatoes and chicken stock.
- Use potato masher to mash potatoes to desired consistency, then add cheddar cheese, sour cream, salt, and pepper to Crockpot. Stir well to incorporate ingredients, then cover and cook on high 30 minutes. After 30 minutes, ladle soup into serving bowls and garnish with additional cheese, bacon, green onions, and/or black pepper if desired. Serve warm.
Notes
- Make it Gluten Free: Use gluten-free all-purpose flour.
- Make it Grain Free: Use cassava flour.
- Make it Dairy Free: Use unsweetened almond milk or coconut milk, dairy-free yogurt or coconut cream instead of sour cream, and plant-based shredded cheddar (or skip the cheddar altogether).
Nutrition Information
Serving: 1serving, Calories: 455kcal, Carbohydrates: 30g, Protein: 18g, Fat: 30g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 916mg, Potassium: 768mg, Fiber: 4g, Sugar: 6g, Vitamin A: 571IU, Vitamin C: 16mg, Calcium: 358mg, Iron: 5mg, Net Carbs: 26g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
At what point do you add the thickening agent? Right after you put the stuff in the crockpot? Or when the 3 hours is over?
The flour is added to the bacon grease in step 4. 🙂
Thank you for a great recipe. Made this last night and it turned out great. A few revisions I made.. I omitted the bacon and sautéed onions and garlic in olive oil and used olive oil butter, & flour to add thickness.
Topped off with scallions and cheddar cheese. Delicious!
Great tips! Glad you enjoyed it. 🙂
Just made for the first football Saturday!! It’s great!! Definitely will make this again!
Hooray! So glad it went well.
so a couple questions- potatoes should be peeled? size-wise i’m guessing diced into like one-two inch size cubes/pieces? also, the roux part (or the flour milk part) is added after the 3 hours of cooking for the potatoes etc are complete correct? thanks!
Yes!
Annnnd the verdict? Absolutely incredibly delicious as usual! Will be a forever addition to my recipe folder