Easy Crockpot Potato Soup Recipe
A creamy, hearty slow cooker potato soup finished with cheddar, bacon, green onions, and sour cream.
Equipment
- 1 Slow cooker 6-quart recommended
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cups
- 1 measuring spoons
- 1 potato masher
Ingredients
For the Soup
- 2 1/2 pounds russet potatoes peeled and diced
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1 1/2 cups whole milk
- 1 cup sour cream
- 2 cups sharp cheddar cheese shredded
For Topping
- 6 slices bacon cooked and crumbled
- 2 green onions thinly sliced
- 1/2 cup sharp cheddar cheese extra, for serving
- 1/4 cup sour cream extra, for serving
- 1/4 teaspoon black pepper freshly cracked, for serving
Instructions
Cook the Soup
- Add the diced potatoes, onion, garlic, chicken broth, salt, black pepper, dried thyme, and butter to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6 hours, or until the potatoes are very tender.
- Mash some of the potatoes directly in the slow cooker with a potato masher, leaving some small chunks for texture.
Finish and Serve
- Stir in the milk, sour cream, and shredded cheddar cheese until the cheese melts and the soup is creamy.
- Cover and cook on low for 20 to 30 minutes more, until hot. Do not boil after adding the dairy.
- Taste and adjust seasoning with more salt and pepper if needed. Thin with a little extra milk or broth if desired.
- Ladle into bowls and top with crumbled bacon, extra cheddar, green onions, sour cream, and freshly cracked black pepper before serving.
Notes
Add the dairy at the end for the smoothest texture. Mash more potatoes for a thicker soup or stir in extra broth for a thinner consistency. Refrigerate leftovers up to 4 days and reheat gently.