There’s just something about a warm, hearty soup that makes everything feel cozy and right in the world. And when it’s fall, and the air turns crisp, nothing hits the spot like a big bowl of creamy potato soup. This Crockpot Potato Soup has been my go-to for lazy weekends when I want comfort food with minimal effort. Imagine creamy, savory potato goodness, rich with cheddar and a slight tang from the cream cheese, finished off with crispy bacon and fresh green onions. It’s a hug in a bowl—and did I mention it’s incredibly easy to make? Just set it, forget it, and let your crockpot work its magic.

I stumbled across this recipe on a chilly Sunday when I had a bunch of potatoes that needed to be used up. I wasn’t in the mood for mashed potatoes or fries (a rarity, let me tell you), so I decided to throw them into the crockpot and see what happened. What came out was nothing short of amazing—creamy, flavorful, and just what I needed to warm me up. Now, this potato soup has become a bit of a tradition in our home, especially when we’re looking for something comforting, but I don’t feel like hovering over the stove all day.

🍲 A little backstory on potato soup

Potato soup has been around for centuries, and it’s not hard to see why. It’s hearty, affordable, and filling, making it a staple in many cultures. Whether you’re looking at Irish potato soup, which often features simple ingredients like leeks and butter, or German versions with sausages, there are countless ways to make it your own. Over time, variations have popped up across the world, but the concept remains the same: transform humble potatoes into something warm, creamy, and delicious. The crockpot version just takes the hands-on work out of the equation while delivering all the flavor.

Let’s talk ingredients: simplicity at its best

The beauty of this potato soup lies in its simplicity. You likely have most of the ingredients on hand, which means you can whip it up whenever the craving strikes. Let’s take a closer look:

Potatoes: These are the star of the show, so you’ll want to choose a starchy variety like Russets. They break down beautifully and give the soup that thick, creamy texture. If you’re out of Russets, Yukon Golds work too, but they won’t give quite the same level of creaminess.
Onion: Onions add a slight sweetness and depth to the soup. If you want a milder flavor, you could swap in shallots or even leeks for a different twist.
Garlic: Three cloves might sound like a lot, but trust me, it’s just enough to infuse the soup with flavor without overpowering the potatoes. In a pinch, garlic powder will do, but fresh is always best.
Chicken broth: This forms the base of the soup and adds richness. For a vegetarian option, you can easily substitute vegetable broth. I’ve even made it with water when I ran out of broth, and it was still tasty (though a bit less rich).
Cream cheese: This is where the magic happens. Cream cheese gives the soup its velvety texture and a little tang. Make sure it’s softened so it melts into the soup seamlessly.
Cheddar cheese: Because what’s potato soup without cheddar? You want a sharp cheddar for the best flavor. If you’re feeling adventurous, try a smoked cheddar—it adds a whole new dimension to the soup.
Bacon: Crispy, crumbled bacon sprinkled on top adds the perfect salty crunch. If you’re not a bacon fan (who even are you?!), try crispy pancetta or turkey bacon. For a vegetarian twist, skip it or use vegan bacon bits.
Green onions: These give a fresh pop of color and a slight bite that balances out the creaminess of the soup. You could also use chives if you have them on hand.

Kitchen gear: what you need (and what you can skip)

For this recipe, the crockpot is the star player. If you don’t have one, you can make this on the stovetop in a large pot or Dutch oven. Just simmer the soup on low until the potatoes are tender, which should take about an hour.

You’ll also need:

An immersion blender: This is great for blending the soup directly in the crockpot. If you don’t have one, a regular blender works too—just be careful not to overfill it, as hot soup can splatter. (Trust me on this, I’ve made that mistake more than once.)
A sharp knife: For chopping those potatoes and onions, of course. Nothing fancy, just make sure it’s sharp—it makes the prep work faster and easier.
A good ladle: Because dishing out this creamy goodness should be as easy as eating it.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Prep your ingredients: Start by peeling and dicing your potatoes. Don’t worry about making them perfect—since half the soup gets blended, no one will know if your dice are uneven. Chop the onion and mince the garlic, too. If you’re feeling lazy (I’ve been there), pre-minced garlic or even garlic powder works in a pinch.
Add to the crockpot: Throw your potatoes, onion, garlic, chicken broth, and a pinch of salt and pepper into the crockpot. Give it a quick stir. I like to start with a little less salt and adjust later—especially since the bacon will add saltiness at the end.
Cook low and slow: Set your crockpot to low and let it do its thing for 7-8 hours. If you’re in a rush, you can crank it to high and cook for 4-5 hours. The key is to let those potatoes get nice and tender. If you’re like me and forget to check, don’t worry—an extra hour won’t hurt anything.
Blend it up: Once the potatoes are soft and falling apart, use your immersion blender to blend about half the soup. This gives you that thick, creamy texture while still leaving some potato chunks for texture. If you don’t have an immersion blender, carefully ladle half of the soup into a regular blender and pulse until smooth. Just be sure to leave a little vent for steam to escape!
Finish with cream cheese: Stir in the softened cream cheese until it melts completely. This step is key—it’s what makes the soup so creamy and dreamy. Taste the soup at this point and add more salt and pepper if needed.
Serve with toppings: Ladle the soup into bowls and top with shredded cheddar, crispy bacon, and green onions. The toppings are what really take this soup over the top, so don’t skimp!

Variations and adaptations to suit your style

The best part about this soup is how versatile it is. Here are a few twists I’ve tried over the years:

Vegetarian version: Simply swap the chicken broth for vegetable broth and omit the bacon. You can add a handful of sautéed mushrooms or even crispy fried onions for a little extra texture.
Vegan option: Use vegan cream cheese, dairy-free cheddar, and vegan bacon bits. It still turns out creamy and delicious!
Add some heat: Stir in a diced jalapeño or a few shakes of hot sauce for a spicier kick. I’ve also added a pinch of cayenne pepper, which warms you up from the inside out.
Seasonal variations: In the fall, I like to add a little smoked paprika for a cozy, earthy flavor. In the spring, I’ll swap the cheddar for fresh parmesan and add a handful of spinach right at the end for a pop of green.
Loaded baked potato twist: Add a dollop of sour cream and extra cheese on top, and you’ve got yourself a loaded baked potato in soup form.

Serving suggestions: make it a meal

When it comes to serving this potato soup, I like to keep things simple. A big hunk of crusty bread or some buttery biscuits is all you need to soak up the creamy goodness. If you’re serving this as part of a larger meal, it pairs beautifully with a crisp green salad dressed in a tangy vinaigrette—the acid helps cut through the richness of the soup.

For garnishes, feel free to get creative! A sprinkle of smoked paprika, extra sharp cheddar, or even some fried shallots can really elevate the presentation.

Drink pairings: my favorites

With a rich and creamy soup like this, you’ll want something refreshing to balance it out. I love serving this with a crisp white wine, like a Sauvignon Blanc, or even a light, fruity Pinot Noir. If wine isn’t your thing, a cold hard cider or even a pale ale works well. For a non-alcoholic option, sparkling water with a squeeze of lemon or lime is refreshing and keeps things light.

Leftovers: storage and reheating tips

This potato soup stores beautifully. Just pop any leftovers in an airtight container and refrigerate for up to 4 days. When you’re ready to reheat, warm it gently on the stove over low heat, stirring occasionally. You might need to add a splash of milk or broth to loosen it up, as it tends to thicken in the fridge. You can also freeze this soup for up to 3 months—just be sure to thaw it overnight in the fridge before reheating. One thing to note: the texture might change slightly after freezing, but it’s still delicious.

Scaling the recipe: feed a crowd or just yourself

This recipe easily doubles if you’re feeding a crowd—just make sure your crockpot is large enough. I’ve found that when doubling, you might need to cook it for an extra hour or so to make sure the potatoes are fully tender. On the flip side, if you’re just cooking for one or two, you can halve the recipe without any issues. Just reduce the cooking time by about an hour.

Potential issues: don’t worry, I’ve been there

Soup too thick? Add a splash of milk or extra broth to thin it out.
Soup too thin? Let it cook uncovered for the last hour to help it thicken.
Cream cheese clumps? Make sure it’s fully softened before adding it in, and stir it in gradually.

Give this recipe a try!

Trust me, once you try this creamy crockpot potato soup, it’ll become a staple in your kitchen. It’s rich, comforting, and endlessly adaptable. Plus, there’s nothing better than coming home to a house that smells like delicious soup simmering away. Feel free to make it your own with different toppings and twists, and most importantly, enjoy the process.

Frequently asked questions

1. Can I make this potato soup without a crockpot?
Yes! You can cook it on the stovetop in a large pot. Just simmer everything for about an hour or until the potatoes are tender.

2. Can I use a different type of cheese?
Absolutely! Sharp cheddar is traditional, but you can use any melting cheese you like. Gouda, mozzarella, or even pepper jack would be delicious.

3. How do I make this soup gluten-free?
Good news—this recipe is naturally gluten-free! Just double-check your broth to ensure it doesn’t contain any hidden gluten.

4. Can I freeze this soup?
Yes, you can freeze it! Just note that the texture may change slightly upon reheating. Thaw it in the fridge overnight before reheating.

5. What can I serve with this soup?
Crusty bread or a simple salad makes a perfect pairing. You could also serve it alongside a sandwich for a heartier meal.

Creamy Crockpot Potato Soup Recipe