Crockpot Potato Soup — the aroma of butter, thyme, and slow-simmered potatoes wrapping your kitchen in cozy warmth is what makes this recipe a fall favorite. One chilly evening while I was baking pumpkin scones, a bubbling Crockpot Potato Soup filled the house with the same comforting scent, and every guest reached for seconds. This slow-cooked, hands-off soup is perfect for home bakers who love seasonal treats and want a simple, satisfying main course to pair with freshly baked bread.
Ingredients
Makes about 6–8 servings.
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1 cup (240 ml) milk or a plant-based milk for a lighter finish
- 1 cup (240 ml) heavy cream or half-and-half
- 4 oz (110 g) cream cheese, softened
- 4 strips turkey bacon, cooked and crumbled
- 2 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for extra thickness)
- Fresh chives or parsley, chopped, for garnish
- Grated cheddar or a dairy-free alternative for serving
If you enjoy pairing textures, consider a buttery streusel or crunchy croutons on top for an autumnal contrast.
Step-by-step Instructions
- Prep your ingredients: Peel and dice the potatoes into even 1-inch pieces so they cook uniformly. Chop the onion and mince the garlic.
- Brown the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crisp. Set aside on paper towels and crumble once cooled.
- Layer the Crockpot: Add potatoes, onion, garlic, thyme, bay leaf, butter, and turkey bacon to the slow cooker. Pour in the chicken broth and water.
- Cook low and slow: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender and falling apart.
- Mash for texture: Remove about one-third of the potato mixture and mash it with a fork or potato masher, then return to the pot. This creates a naturally creamy base without heavy blending.
- Finish with dairy: Stir in the cream cheese, milk, and heavy cream. If you prefer a thicker soup, whisk in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes until slightly thickened.
- Season and serve: Remove the bay leaf, taste and adjust salt and pepper, and garnish with chopped chives and grated cheddar.
If you like a cheesier take, our cheesy potato soup guide offers ideas for melting in extra flavorful cheeses.
Tips for Success
- Use even-sized potato pieces so everything cooks at the same rate.
- For the creamiest texture, mash part of the soup rather than using an immersion blender; this keeps a comforting, rustic feel.
- Don’t skimp on seasoning—potatoes need a generous pinch of salt to shine.
- If your slow cooker runs hot, check an hour early to avoid overcooked potatoes.
- For a lighter version, substitute half-and-half for the heavy cream and add more milk.
For readers who would like a protein boost, this Crockpot Potato Soup pairs beautifully with shredded chicken—see our chicken potato soup recipes for ways to add tender poultry to the pot.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free if you use a gluten-free broth and skip any added flour-based thickeners. For a crispy topping, use gluten-free croutons or a nut-and-oat crumble.
- Streusel topping: A savory streusel made with panko (or gluten-free crumbs), melted butter, chopped sage, and Parmesan adds a lovely crunch that contrasts the creamy soup.
- Vegetarian: Use vegetable broth instead of chicken broth and a plant-based cream or cashew cream for richness.
- Dairy-free: Replace milk and cream with full-fat coconut milk or almond milk, and swap cream cheese for a dairy-free spread.
- Extra chunky: Mash less of the potatoes and keep more chunks for a hearty, stew-like texture.
If you prefer a simpler base or want to compare different cooking approaches, our easy potato soup recipe is a helpful reference.
Storage Recommendations
- Refrigerator: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezer: For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove; you may need to whisk in a splash of milk to revive the texture.
- Reheating: Warm on low heat, stirring frequently. If the soup has thickened too much, add warm milk or broth to reach your desired consistency.
- Make-ahead tip: Prepare the base (potatoes, broth, herbs) and refrigerate up to 24 hours before cooking. Add cream and cheese at the end of the slow-cook period for the best texture.
This Crockpot Potato Soup is forgiving, so don’t worry if you tweak ingredients—season to taste and enjoy the cozy reward of a bowlful of slow-cooked goodness.
FAQs
Q: Can I use red potatoes or sweet potatoes in Crockpot Potato Soup?
A: Yes, you can use red potatoes or sweet potatoes, but texture and sweetness will change. Red potatoes hold shape better; sweet potatoes give a sweeter, softer soup—adjust seasonings accordingly.
Q: How do I prevent the soup from becoming grainy when reheating?
A: Reheat gently over low heat and stir frequently. Adding a splash of milk or broth and whisking helps restore a smooth texture.
Q: Can I make Crockpot Potato Soup ahead for a party?
A: Absolutely. Cook the soup earlier the day of your event, keep it warm on LOW, and add any delicate toppings like fresh herbs or crispy streusel just before serving.
Q: Is it safe to leave the soup in the slow cooker all day?
A: Yes, if your slow cooker has a reliable LOW setting and maintains a simmer-safe temperature. For best taste and texture, avoid leaving dairy stirred in for too many hours—add cream and cheese near the end of the cook time.
Enjoy baking a batch of rolls alongside this soup for the ultimate autumn pairing—happy cooking!
Print
Crockpot Potato Soup
- Total Time: 375
- Yield: 6-8 servings
- Diet: Gluten-Free
Description
A comforting autumn dish featuring buttery potatoes, savory bacon, and rich cream, perfect for cool evenings.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups (720 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1 cup (240 ml) milk or plant-based milk
- 1 cup (240 ml) heavy cream or half-and-half
- 4 oz (110 g) cream cheese, softened
- 4 strips turkey bacon, cooked and crumbled
- 2 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Fresh chives or parsley, chopped, for garnish
- Grated cheddar or a dairy-free alternative for serving
Instructions
- Prep your ingredients: Peel and dice the potatoes into even 1-inch pieces, chop the onion, and mince the garlic.
- Brown the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crisp. Set aside on paper towels and crumble once cooled.
- Layer the Crockpot: Add potatoes, onion, garlic, thyme, bay leaf, butter, and turkey bacon to the slow cooker. Pour in the chicken broth and water.
- Cook low and slow: Cover and cook on LOW for 360 minutes (6 hours) or on HIGH for 240 minutes (4 hours), until the potatoes are tender and falling apart.
- Mash for texture: Remove about one-third of the potato mixture and mash it, then return it to the pot.
- Finish with dairy: Stir in the cream cheese, milk, and heavy cream. For thickness, whisk in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes.
- Season and serve: Remove the bay leaf, taste and adjust salt and pepper, and garnish with chopped chives and grated cheddar.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Enjoy with rolls or other baked treats for a complete meal.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American