There’s nothing quite like a warm bowl of potato soup to make you feel good. It’s pure comfort food, hearty and filling, and always a hit. I love how versatile it is, and honestly, making it in a crock pot makes it even better because it’s so easy!
Today, I’m sharing two fantastic crock pot potato soup recipes that I think you will really like. Both are simple to make and promise a creamy, satisfying meal without much fuss. Let’s get cooking!
Jump to Recipe:
Amazing Crock Pot Crack Potato Soup
This crock pot potato soup is unbelievably good and super easy to make. It gets its “crack” nickname from the irresistible combination of flavors, especially with cream cheese and bacon.
It’s perfect for a cozy night in, warming you up from the inside out with minimal effort on your part.
Key Ingredients & Tips
- Potatoes: Russet potatoes are fantastic for this soup because they break down nicely and create a wonderfully creamy texture.
- Cream Cheese: This ingredient is key to the “crack” part. It melts into the soup, making it incredibly rich and smooth. Make sure it’s softened for easier blending.
- Bacon: Don’t skip cooking your bacon until it’s crispy. It adds a great salty crunch and a deep flavor to the soup.
What You Need
- 6 medium Russet potatoes, peeled and diced
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1/2 cup milk (any kind)
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese, plus more for topping
- 1/4 cup chopped green onions, plus more for topping
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
⏱️ Time: Prep: 15 min | Cook: 4-6 hours🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prep Your Ingredients
Start by peeling and dicing your potatoes into bite-sized pieces. Cook the bacon until it’s nice and crispy, then crumble it up. Save a little bacon and green onion for topping later if you like!
Step 2: Start the Soup in Your Crock Pot
Add the diced potatoes, chicken broth, onion powder, and garlic powder to your crock pot. Stir everything together gently. Put the lid on and cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are very tender.
Step 3: Finish the Creamy Soup
Once the potatoes are tender, use a potato masher or a large spoon to mash some of the potatoes in the pot. This will help to thicken the soup. Stir in the softened cream cheese, milk, shredded cheddar cheese, and most of the crumbled bacon and green onions. Continue to cook for another 30 minutes on low, or until the cheese is fully melted and the soup is heated through. Taste and add salt and pepper as you like.
📝 Final Note
This soup is excellent for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Simple & Creamy Crockpot Potato Soup for Busy Days
If you need a simple dinner solution that tastes homemade, this easy creamy crockpot potato soup is perfect. Your slow cooker does most of the work here, making your life much easier on busy weeknights.
It’s a straightforward recipe that still delivers a wonderful, comforting meal for your family.
Key Ingredients & Tips
- Dairy Choice: Using a mix of milk and heavy cream gives this soup a lovely, rich consistency without being too thick. You can adjust the amounts to your liking.
- Mashing Potatoes: Don’t mash all the potatoes! Leave some chunks for texture. This makes the soup feel heartier and more like a meal.
- Seasoning: Simple salt and pepper are key, but feel free to add a pinch of dried thyme or a bay leaf to the crock pot for more depth while it cooks.
What You Need
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 4 cups vegetable or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional toppings: sour cream, extra cheese, fresh chives
⏱️ Time: Prep: 20 min | Cook: 3-5 hours🍽️ Yields: 8 servings
How to Make It
Step 1: Combine Ingredients in the Crock Pot
Place the diced potatoes, chopped onion, and chopped celery into your crock pot. Pour in the broth. Add salt and pepper to your liking. Put the lid on and cook on low for 4-5 hours, or on high for 2.5-3.5 hours, until the potatoes are very soft.
Step 2: Create a Creamy Texture
Once the potatoes are tender, use a potato masher to mash about half of the potatoes directly in the crock pot. This will make the soup creamy while still leaving some nice potato chunks for texture.
Step 3: Add Dairy and Finish
Stir in the milk, heavy cream, and shredded cheddar cheese. Give it a good mix until the cheese is melted and the soup is evenly combined. Cook on low for another 30 minutes to heat through. Adjust seasoning if needed. Serve hot with your favorite toppings!
📝 Final Note
This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 2-3 months. Thaw in the fridge and reheat gently, adding a splash of milk or broth if needed.
