Creamy 6-Hour Crock Pot Potato Soup Recipe

There’s something magical about coming home to a crock pot full of bubbling potato soup after a long day. The smell alone—buttery potatoes, savory bacon, and just a hint of onion—could convince anyone this is the definition of comfort food. And the best part? You throw everything in the slow cooker in the morning, forget about it, and come back to a rich, creamy bowl of goodness by dinnertime. No stirring, no fuss.

This potato soup crock pot recipe has been my go-to for years, especially on those busy weeknights when I want something hearty without the hassle. My kids call it “hug in a bowl,” and honestly? They’re not wrong. The russet potatoes break down into the perfect velvety texture, the cheddar melts into silky ribbons, and that crispy bacon on top? Absolute perfection. It’s the kind of meal that makes everyone gather around the kitchen, bowls in hand, before you’ve even called them to dinner.

Why You’ll Love This Potato Soup Crock Pot Recipe

Listen, I know we all need those “dump and go” recipes that actually taste amazing—and this potato soup crock pot situation? It’s exactly that. Here’s why it’s about to become your new favorite:

• Almost zero effort: Chop a few things, toss them in, and let the crock pot do all the work while you go about your day. No babysitting a pot on the stove!
• Creamy dreamy texture: The potatoes cook down into this luxuriously thick base (especially if you give them a quick mash), and that heavy cream? Oh, it’s *chef’s kiss*.
• Customizable to the max: Throw in extra cheese, swap the bacon for ham, or add a handful of frozen corn—it’s basically a blank canvas for your soup dreams.
• Leftover magic: Tastes even better the next day (if it lasts that long), and reheats like a dream for quick lunches.
• Kid-approved: Picky eaters? Mine gobble this up, especially when I let them sprinkle their own bacon on top. Parenting win!

Seriously, it’s the kind of recipe that makes you feel like a kitchen genius with minimal effort. And isn’t that what we all want?

Ingredients for Potato Soup Crock Pot

Alright, let’s talk ingredients—because the magic of this soup starts with the right stuff. Trust me, you don’t need anything fancy here, just a handful of pantry staples that come together in the most comforting way. Here’s what you’ll need:

• 2 lbs russet potatoes: Peeled and cubed into bite-sized pieces. (Yes, peeling is worth it for that silky texture!)
• 1 medium onion: Diced nice and small—it’ll melt right into the soup as it cooks.
• 4 cups chicken broth: Homemade or store-bought, either works. This is the liquid gold that brings everything together.
• 1 cup heavy cream: For that rich, creamy finish. Don’t skimp here—it’s what makes this soup feel indulgent.
• 1/2 cup shredded cheddar cheese: Go for sharp cheddar if you can—it adds a little tangy kick.
• 4 slices bacon: Cooked until crispy and crumbled into bits. (Pro tip: Cook extra because, let’s be real, you’ll snack on it while you cook.)
• 2 tablespoons chopped chives: Fresh is best for that pop of color and mild oniony flavor.
• 1 teaspoon salt: Adjust to taste, but this is a good starting point.
• 1/2 teaspoon black pepper: Freshly ground if you’ve got it—it makes all the difference.

That’s it! Simple, right? But don’t let the short list fool you—these ingredients create a soup that’s cozy, creamy, and downright delicious. Now, let’s get cooking!

Equipment You’ll Need

Here’s the beautiful thing about this potato soup crock pot recipe—you don’t need a ton of fancy gadgets to make it happen. Just a few trusty kitchen tools, and you’re golden. Here’s what I always grab:

• A good crock pot: Mine’s a basic 6-quart slow cooker that’s been with me through countless soups (and survived at least three moves). As long as it holds all your ingredients comfortably, you’re set.
• Immersion blender (optional): If you like your soup extra smooth, this little gadget is a game-changer. But honestly? A potato masher or even a fork works just fine for breaking up those tender potatoes.
• Measuring cups and spoons: For those broth and cream measurements—though I won’t judge if you eyeball it after making this a few times!
• A sharp knife and cutting board: For prepping those potatoes and onions. (Bonus points if you recruit someone else to do the chopping while you sip coffee.)

See? Nothing crazy. Just the kind of stuff you probably already have hanging around your kitchen. Now let’s get to the fun part—actually making the soup!

How to Make Potato Soup Crock Pot

Okay, let’s walk through this step by step—it’s so easy, you’ll be shocked at how little work turns into such a big payoff. The key here is patience (let that crock pot work its magic!) and a few simple techniques to get that perfect creamy texture. Here’s exactly how I make my favorite potato soup crock pot recipe:

Step 1: Prep and Combine Ingredients

First things first: grab those russet potatoes and give them a good peel. I know, peeling isn’t the most fun, but trust me, it makes the soup silky smooth instead of chunky. Cube them into roughly 1-inch pieces—no need to be perfect, just aim for even-ish sizes so they cook at the same rate.

Next, dice up your onion. I like mine pretty fine so it practically disappears into the soup, but if you love onion bits, go a little bigger. Toss both the potatoes and onion right into your crock pot, then pour in the chicken broth. That’s it for prep! See? I told you this was easy.

Step 2: Slow Cook the Base

Now comes the hardest part: waiting. Pop the lid on your crock pot and set it to low for 6 hours. Don’t peek! Every time you lift that lid, you let out heat and add to the cooking time. The potatoes and onion will slowly soften and meld together into this fragrant, savory broth that smells like a cozy blanket feels. For more information on slow cooking, check out slow cooker safety guidelines.

When the 6 hours are up, grab your potato masher (or that trusty fork) and gently mash about half the potatoes right in the pot. This thickens the soup naturally—no flour needed! Leave some chunks for texture, though. It should look like a rustic, creamy dream at this point.

Step 3: Finish and Serve

Time for the good stuff! Stir in the heavy cream, shredded cheddar, salt, and pepper. Put the lid back on and let it all melt together for another 30 minutes on low. This is when the magic happens—the cheese melts into silky ribbons, and the cream makes everything luxuriously smooth.

Finally, ladle that beautiful soup into bowls and go wild with toppings. I’m talking a generous sprinkle of that crispy bacon you cooked earlier (you didn’t eat it all while waiting, did you?) and a shower of fresh chives. The contrast of hot soup, cool chives, and crunchy bacon? Absolute perfection. Dig in while it’s piping hot—this is comfort in a bowl, my friend.

Tips for the Best Potato Soup Crock Pot

After making this potato soup crock pot recipe more times than I can count, I’ve picked up a few tricks that take it from good to “can I have thirds?” territory. Here are my absolute must-know tips:

• Blend it if you want it silky: That immersion blender I mentioned? If you prefer your soup super smooth (no potato chunks at all), give it a quick blitz right in the pot before adding the cream. Just pulse a few times—you still want some body, not baby food!
• Broth is your texture control: Too thick? Add a splash more broth or even milk to thin it out. Too thin? Mash more potatoes or let it cook uncovered for 15-20 minutes to concentrate flavors. Easy peasy.
• Leftovers get better overnight: The flavors meld beautifully in the fridge—just store it in an airtight container for up to 3 days. When reheating, add a splash of broth or milk to loosen it up again.
• Bacon hack: Cook your bacon in the oven while the soup simmers—less mess, perfectly crispy strips every time. (And yes, I’ve totally used pre-cooked bacon in a pinch—no shame!)

Oh, and one bonus tip? Always taste before serving and adjust the salt and pepper. Potatoes can be sneaky—they soak up seasoning like little sponges!

Ingredient Substitutions

Listen, I get it—sometimes you’re staring into your fridge thinking, “I don’t have *exactly* what this recipe calls for.” No stress! This potato soup crock pot recipe is crazy forgiving. Here are my tried-and-true swaps that still deliver that cozy, creamy goodness:

• Out of chicken broth? Veggie broth works beautifully (makes it vegetarian-friendly too!). In a real pinch? Use water plus a tablespoon of butter—the potatoes will still infuse it with flavor.
• Heavy cream too rich? Half-and-half is my go-to lighter option (just don’t boil it aggressively). For dairy-free, canned coconut milk adds lovely richness—though you’ll get a hint of tropical flavor.
• No cheddar? Pepper jack adds a fun kick, Swiss melts like a dream, or honestly? A handful of American cheese gives that nostalgic diner-style creaminess.
• Bacon haters? (Do those exist?) Try diced ham, pancetta, or turkey bacon. For vegetarian, sautéed mushrooms add that umami punch—or just skip it and add extra chives!
• Fresh chives MIA? Green onions work in a pinch, or sprinkle dried chives (use half the amount—they’re more potent).

The only ingredient I’d be careful swapping? Those russet potatoes. Their high starch content is what makes the soup naturally thick and velvety. Yukon golds can sub in a pinch, but avoid waxy potatoes like reds—they’ll stay too firm.

Really, the beauty of this soup is how adaptable it is. Once you’ve made it a time or two, you’ll start riffing with your own twists—I’ve thrown in leftover roasted garlic, a spoonful of sour cream, even diced carrots when I wanted extra veggies. Soup rules were made to be bent!

Serving Suggestions

Now, let’s talk about how to turn this potato soup crock pot masterpiece into a full meal—because while it’s glorious all on its own, a few simple pairings can take it to next-level cozy. Here’s what I always serve alongside:

• Crusty bread for dipping: A warm loaf of sourdough or a baguette is non-negotiable in my house. That moment when the crispy crust soaks up the creamy soup? Pure bliss. (Bonus points if you slather it with butter first.)
• A bright, crunchy salad: Something like a classic Caesar salad or an apple-walnut mix cuts through the richness perfectly. The contrast keeps everything feeling balanced.
• Extra toppings bar: Set out small bowls of shredded cheese, extra bacon bits, sour cream, and hot sauce—let everyone customize their bowl however they like. My kids go wild for this!

Honestly? Sometimes I just curl up with a giant mug of this soup and call it dinner. But if you’re feeding a crowd or want to make it feel extra special, these pairings never disappoint.

Storage and Reheating

Here’s the beautiful thing about this potato soup crock pot recipe—it actually gets better as it sits, making it perfect for meal prep or lazy leftover nights. But you’ve gotta store it right! Here’s how I do it:

• Airtight is everything: Let the soup cool slightly (but not completely—don’t leave it out more than 2 hours!), then transfer it to an airtight container. Glass jars or soup containers work great, but even a regular bowl with plastic wrap pressed right onto the surface works in a pinch.
• Fridge life: It’ll keep beautifully for 3 days. You might notice it thickens up as it chills—that’s totally normal! Just stir in a splash of broth or milk when you reheat.
• Reheating like a pro: On the stove is my go-to—just warm it gently over medium-low heat, stirring often. If you’re in a hurry? Microwave in 30-second bursts, stirring between each one. Careful, it gets lava-hot fast!

Oh, and heads up—the bacon topping is best added fresh, so store that separately if you can. Nobody likes soggy bacon bits! Trust me, a quick re-crisp in the microwave or toaster oven makes all the difference.

Nutritional Information

Now, I’m no nutritionist, but I do know that comfort food should make you feel good inside and out—so here’s the scoop on what’s in this potato soup crock pot magic. Keep in mind, these are rough estimates since brands and ingredient choices can vary (and let’s be real, who measures that extra sprinkle of cheese perfectly?).

Each hearty serving gives you a good balance of carbs from those russet potatoes, protein from the broth and cheese, and yes, a bit of indulgence from the cream and bacon. It’s the kind of meal that sticks to your ribs without weighing you down. The potatoes pack in fiber (especially if you leave a bit of peel on), and that chicken broth adds minerals you wouldn’t get from plain water. For more on the nutritional benefits of potatoes, see USDA FoodData Central.

If you’re watching specific dietary needs, remember: you can always tweak the recipe—swap turkey bacon, use low-sodium broth, or go lighter on the cream. Cooking should be joyful, not stressful! Just know that however you make it, you’re getting a wholesome, homemade meal that beats any canned soup by a mile.

Estimated values vary by ingredients/brands used.

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this potato soup crock pot recipe—some from friends, some from my kids (“Why can’t we have bacon in the soup, Mom?”), and some from my own kitchen experiments gone wild. Here are the answers to the ones that pop up most often:

Can I leave the peel on the potatoes?
Technically? Yes. But honestly? I don’t recommend it for this soup. Russet peels can be a bit tough, and they won’t break down as nicely as the flesh. If you’re really craving that extra fiber, give the potatoes a good scrub and peel just half of them—best of both worlds!

Can I freeze this potato soup?
You can, but with a caveat. The texture changes a bit since the dairy can separate when thawed. If you do freeze it, leave out the cream and cheese, then add them fresh when reheating. Frozen base keeps for 2-3 months—just thaw overnight in the fridge before finishing.

My soup turned out too thin/thick—help!
No sweat! Too thin? Mash more potatoes or simmer uncovered for 15 minutes. Too thick? Stir in extra broth or milk a splash at a time until it’s just right. Remember: you’re the boss of your soup’s consistency!

Can I cook this on high instead of low?
You can, but low and slow is the way to go for best flavor. If you’re in a rush, try 3-4 hours on high—but check the potatoes for tenderness early. The soup won’t be quite as velvety, but it’ll still taste great in a pinch.

What’s the best way to reheat leftovers?
Stovetop is king—just warm it gently over medium-low, stirring often. Microwave works too (use 50% power and stir every 30 seconds). Either way, add a splash of liquid to bring back that creamy texture. And always, always top with fresh bacon—no one likes soggy bacon!

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