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I am going to start this off by saying that my slow cooker is one of my favorite appliances. This easy Crock-Pot potato soup recipe is hearty comfort food that practically cooks itself.
I work night shift a couple of times a week. I will start the potatoes and chicken broth in the slow cooker before I sleep during the day and I can quickly finish it up when I wake up. This slow cooker loaded potato soup stays on regular rotation in my house and leftovers to take to work are icing on the cake.
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How To Make Potato Soup In A Crock-Pot
I have fixed potato soup quite a few times, but this slow cooker potato soup is a game-changer for my menu planning. It is so easy to make and it requires no babysitting. WIN!
First, you will need to wash and peel eight medium-size russet potatoes. I have also used Yukon gold potatoes before, but I generally have russet potatoes in the pantry, so that is what I use. Once the potatoes are peeled and washed, cube into about one-half inch cubes.
Add the potatoes to the bottom a slow cooker. Chop one onion (I always have red onions, but a yellow onion is fine) and add to the slow cooker. Then top with four cups of chicken broth.
Cover and cook for approximately seven hours on low heat or three and a half on high heat. Cook until the potatoes are tender. Gently break up the large chunks of potatoes with a potato masher in the Crock-Pot.
Next, add one and a half cups of heavy cream, one cup shredded cheddar cheese, one half cup sour cream, eight slices chopped cooked bacon, one half teaspoon salt, and two teaspoons pepper to the slow cooker and stir. Salt and pepper is a very personal preference so feel free to adjust to your liking.
Stir to combine and cook for an additional 30 minutes or until melted and hot.
Ladle hot into bowls and top with additional chopped bacon, shredded cheddar cheese, sour cream, and sliced green onions.
What To Serve With Hearty Potato Soup
- Rosemary Garlic Bread
- Toasted Cheese Sandwiches
- 8 russet potatoes (medium)
- 1 chopped onion
- 4 cups chicken stock
- 2 tsp pepper
- 1 1/2 cup heavy cream
- 8 slices chopped bacon
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/2 tsp salt
- Chopped Bacon
- Shredded Cheddar Cheese
- Sliced Green Onions
- Sour Cream
- Wash and peel 8 medium-sized russet potatoes. Chop into approximately 1/2 inch cubes.
- low 6-8 hours (7 best)
- Add cream, mush potatoes if desired, add bacon, add cheese.
Serving Size:1 1/2 cups
Amount Per Serving: Calories: 509 Total Fat: 29g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 88mg Sodium: 644mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 17g