Description
This Crockpot Potato Soup is the ultimate comfort food—rich, creamy, and packed with hearty potatoes, cheese, and savory flavors. Made effortlessly in a slow cooker, this recipe is perfect for busy days when you want a warm, satisfying meal with minimal prep. Top with crispy bacon, shredded cheese, and green onions for a cozy, restaurant-quality soup at home!
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled (for topping)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare Ingredients: Add diced potatoes, onion, garlic, broth, salt, pepper, thyme, and paprika to the crockpot.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are soft.
- Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup. Leave some chunks for texture.
- Add Cream & Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Let it cook for another 10-15 minutes.
- Serve: Ladle into bowls and top with crumbled bacon, green onions, and extra cheese if desired.
Notes
- Make it lighter: Use milk instead of heavy cream or swap for unsweetened almond milk.
- Vegetarian option: Use vegetable broth and skip the bacon.
- Extra thick soup? Mash some of the potatoes before adding the cream.
- Want more flavor? Stir in 1/2 cup sour cream for tanginess or a dash of hot sauce for spice.
- Storage: Keep leftovers in the fridge for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: American