This easy Crockpot potato soup recipe is the kind of comfort food that practically cooks itself. You toss russet potatoes, onion, garlic, and broth into the slow cooker in the morning, and by dinnertime you have a thick, creamy soup that tastes like a loaded baked potato in a bowl.
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The secret is a simple cornstarch-and-cream slurry added at the very end. It thickens the soup without the floury taste you get from dumping in a roux too early, and it keeps the potatoes tender instead of gluey. Top each bowl with sharp cheddar, crisp bacon, and a shower of green onions and you have a weeknight dinner the whole family will ask for again.
It makes a generous pot that feeds six hearty appetites and freezes beautifully, so it is ideal for meal prep, potlucks, and cold-weather Sundays.
Why You'll Love This Recipe
About the Ingredients
3 pounds (1.4kg) russet potatoes, peeled and cut into 1-inch cubes
Russets break down beautifully for a creamy texture; Yukon Golds work too but stay a bit firmer, so mash them slightly more at the end.
1 medium yellow onion, diced (about 1 cup / 160g)
Yellow onion gives the best sweet-savory base; in a pinch, 1 tablespoon onion powder stirred in at the end works.
3 cloves garlic, minced
Fresh garlic is best; substitute 1 teaspoon garlic powder if you are out, added with the broth.
4 cups (960ml) low-sodium chicken broth
Use vegetable broth to make it vegetarian; low-sodium lets you control the salt level at the end.
1 teaspoon salt, plus more to taste
Kosher salt dissolves evenly; if using table salt, start with 3/4 teaspoon since it is more concentrated.
1/2 teaspoon black pepper
Freshly ground pepper has far more aroma; add a pinch more at the end if you like a little bite.
2 tablespoons cornstarch whisked into 1/4 cup (60ml) cold water
Cornstarch is the thickening hero here; arrowroot or potato starch can substitute one-for-one.
1 cup (240ml) heavy cream
For a lighter soup, use half-and-half or whole milk, but add it off the heat so it does not curdle.
1 cup (115g) shredded sharp cheddar cheese
Sharp cheddar adds the most flavor; buy a block and shred it yourself so it melts smoothly instead of clumping.
6 slices bacon, cooked and crumbled
Use thick-cut bacon for meatier crumbles; pre-cooked bacon or turkey bacon saves time.
3 green onions, sliced, for garnish
Chives or a sprinkle of dried parsley make an easy swap if green onions are not on hand.
Tips & Tricks
Do not overcook the potatoes
check them at the 5-hour mark on low and stop as soon as a fork slides in easily, or they turn to paste.
Add dairy at the end
stir in the cream and cheese only after the slow cooker is off the heat so they stay silky instead of curdling.
Thicken gradually
whisk the cornstarch slurry into cold water first, then stir it in and let the soup bubble on high for 10 minutes to activate it.
Pro Tips
Step-by-Step Instructions
1. Layer the slow cooker
Add the cubed potatoes, diced onion, garlic, salt, and pepper to a 6-quart slow cooker, then pour in the chicken broth. The liquid should just barely cover the potatoes; add a splash more broth if needed.
2. Slow cook on low
Cover and cook on low for 5 to 6 hours (or on high for 3 to 4 hours) until the potatoes are fork-tender and a cube crushes easily against the side of the pot.
3. Mash for texture
Use a potato masher to crush about one-third of the potatoes right in the pot, leaving the rest chunky for a hearty, chowder-like body.
4. Thicken the soup
Whisk the cornstarch into the cold water until smooth, then stir it into the soup. Cover and cook on high for 10 minutes until the broth bubbles at the edges and visibly thickens.
5. Finish with cream and cheese
Turn off the slow cooker, stir in the heavy cream and shredded cheddar, and cover for 3 minutes until the cheese melts into a glossy, creamy soup. Taste and adjust salt and pepper.
6. Serve loaded
Ladle into bowls and top with crumbled bacon and sliced green onions. Serve hot with crusty bread for dipping.
Delicious Variations
Loaded broccoli-cheddar
stir in 2 cups of small broccoli florets during the last 45 minutes of cooking for a green, cheesy twist.
Spicy Southwest
add a 4-ounce can of diced green chiles and 1 teaspoon of cumin with the broth, then top with pepper jack and cilantro.
Ham and potato
swap the bacon for 1 1/2 cups of diced cooked ham stirred in at the end for a smoky, hearty dinner.
How to Store Easy Crockpot Potato Soup Recipe
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the soup thickens as it chills, so loosen it with a splash of broth when reheating.
Freezer
Freeze in portioned containers for up to 3 months; cream-based soups can separate slightly, so whisk well after thawing and reheat gently.
Reheating
Reheat on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring between, until steaming but not boiling to keep the dairy smooth.
Frequently Asked Questions
Q: Can I make this Crockpot potato soup without heavy cream?
Yes, you can swap the heavy cream for half-and-half, whole milk, or evaporated milk. Add it off the heat and stir gently so the soup stays smooth and does not curdle.
Q: How long does potato soup take in the slow cooker?
Plan on 5 to 6 hours on low or 3 to 4 hours on high for 1-inch potato cubes. Check at the earliest time and stop cooking as soon as a fork slides in easily.
Q: Why did my potato soup turn out gluey?
Gluey soup usually comes from overmashing or overcooking the potatoes. Mash only about a third of them, and stop cooking as soon as they are tender rather than letting them sit for hours.
Q: Can I put raw potatoes in the Crockpot overnight?
You can, but potatoes left on low for 8 or more hours will break down into mush. If you need overnight timing, use a programmable slow cooker set to switch to warm after 5 to 6 hours.
Q: Is this potato soup gluten-free?
Yes, this recipe is naturally gluten-free because it thickens with cornstarch instead of flour. Just confirm your broth and bacon are labeled gluten-free.
Give this easy Crockpot potato soup recipe a try this week and let the slow cooker do the heavy lifting. If you make it, leave a star rating and comment below to tell me how your family liked it.
Easy Crockpot Potato Soup Recipe
This easy Crockpot potato soup recipe delivers creamy, loaded baked-potato flavor with almost no hands-on work, all in one slow cooker.
🧂 Ingredients
- 3 pounds (1.4kg) russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced (about 1 cup / 160g)
- 3 cloves garlic, minced
- 4 cups (960ml) low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch whisked into 1/4 cup (60ml) cold water
- 1 cup (240ml) heavy cream
- 1 cup (115g) shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced, for garnish
📋 Instructions
- 1Layer the slow cooker — Add the cubed potatoes, diced onion, garlic, salt, and pepper to a 6-quart slow cooker, then pour in the chicken broth. The liquid should just barely cover the potatoes; add a splash more broth if needed.
- 2Slow cook on low — Cover and cook on low for 5 to 6 hours (or on high for 3 to 4 hours) until the potatoes are fork-tender and a cube crushes easily against the side of the pot.
- 3Mash for texture — Use a potato masher to crush about one-third of the potatoes right in the pot, leaving the rest chunky for a hearty, chowder-like body.
- 4Thicken the soup — Whisk the cornstarch into the cold water until smooth, then stir it into the soup. Cover and cook on high for 10 minutes until the broth bubbles at the edges and visibly thickens.
- 5Finish with cream and cheese — Turn off the slow cooker, stir in the heavy cream and shredded cheddar, and cover for 3 minutes until the cheese melts into a glossy, creamy soup. Taste and adjust salt and pepper.
- 6Serve loaded — Ladle into bowls and top with crumbled bacon and sliced green onions. Serve hot with crusty bread for dipping.
