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This quick-prep, slow-cook crock pot potato soup is so easy, cheesy, and delicious.
Perfect for chilly fall days to warm and fill your family's tummies! Even the pickiest eater will love!
This is an easy crockpot potato soup ... You will basically dump everything in the slow cooker and forget about it until it's done. And it's so delicious and satisfying you'll want to make it often.
The most time consuming part is peeling the potatoes, so you could use frozen potato chunks too if you're pressed for time.
Fresh is always best, though, and 20 minutes of active time is all it will take you to get this ready for the slow cooker.
What You'll Need
6 cups russet potatoes , peeled and chopped (about 4 large or 8 small)
½ tsp onion powder
½ tsp garlic powder
¼ tsp salt , more to taste
¼ tsp black pepper
2 tsp dry marjoram
3 cups chicken stock
½ cup sour cream or plain yogurt (thick style)
1-¼ cups sharp cheddar cheese, freshly grated, divided
½ cup heavy cream
4 slices bacon
chives to top (optional)
How to Make Crock Pot Potato Soup
To make this potato soup recipe in your crock pot, you will first peel and chop your potatoes. This is the most time consuming part, but fresh is best (as opposed to using frozen potatoes).
This process will take 15-20 minutes, depending on how fast you are, if you have help, and whether or not you're doubling or tripling the recipe.
After preparing the potatoes, the rest of the preparation is very quick and simple. Adding the chicken broth, salt, pepper, onion and garlic powders, and marjoram.
Then you will just cover and turn on the heat to high or low (depending on whether you're in more of a hurry or want it to cook all day while at work).
Once the potatoes are done, you will blend them to your preferred smoothness, add the sour cream, cream, and cheese, and let this all melt together for about 15 minutes.
Then, dish it up with extra cheese, bacon, and chives on top. Serve with a side salad and crusty bread or see the other serving suggestions below.
If you prefer a more liquid soup, you can always add more chicken broth and/or cream to make it more soupy.
Also, add more salt and pepper as needed. I typically will call for less salt when it's questionable how much salt will be in other things such as the chicken broth used.
It's safer that way - you can always add more salt if needed, but you can't take salt out.
What to Serve with Potato Soup
This crock pot potato soup is great with a simple side salad and crusty bread (as mentioned above).
Here are some other serving suggestions:
Alongside a sandwich - Try my Turkey Salad Recipe on rye or your favorite bread or sandwich bun.
With meatloaf - Try my Southern Meatloaf Recipe wrapped in Bacon.
Chicken dinner - Try my Bacon-Wrapped Stuffed Chicken Breasts.
You can serve it as the main course in a big bowl or as a side dish in a cup. Great as leftovers too - if you have any leftover.
This crock pot potato soup recipe is also easy to double and triple for large families or to feed a crowd.
You may also love my Spaghetti Bolognaise recipe - a simple yet extremely delicious pasta sauce!
More Soups You May Love:
Corn Potato Chowder (with lots of zesty cheese!)
Chicken and Wild Rice Soup (with mushrooms)
Shrimp and Corn Chowder (quick & easy)
Southern Chicken and Dumplings (so hearty!)
Sausage and Lentil Soup (easy & delicious)
Other side dishes you may like include:
Cream Style Corn (my quick cheesy, creamed sweetcorn without sugar)
Crockpot Green Bean Casserole (with a twist!)
Can I Freeze This Potato Soup?
You can freeze it, but the texture will likely change after freezing and not be as smooth and creamy. It's better made and eaten fresh or within 3 days of refrigeration.
If you do freeze it, do so before adding the milk products (sour cream, cream, and cheese). These can be added after the potato soup is thawed and warmed up.
Crock Pot Potato Soup
- 6 cups russet potatoes , peeled and chopped (about 4 large or 8 small)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt , more to taste
- ¼ tsp black pepper
- 2 tsp dry marjoram
- 3 cups chicken stock
- ½ cup sour cream or plain yogurt (thick style)
- 1-¼ cups sharp cheddar cheese, freshly grated, divided
- ½ cup heavy cream
- 4 slices bacon
- chives to top (optional)
- Add all ingredients except last 5 to slow cooker and stir to combine. Turn on high and cover. (High cook will take 3-4 hours - if you need to cook on low while at work it will take 6-7 hours.)
- During the last 30 minutes or so of cooking time, cook bacon in a skillet on the stove. Drain on paper towels and crumble.
- Turn heat to warm. Use a potato masher or immersion blender to blend potatoes to your desired chunkiness.
- Add sour cream, 1 cup of the cheese (reserving 1/4 cup to top), and cream and mix in. Cover and let sit for 10 minutes to let cheese melt.
- Serve topped with extra cheese, bacon, and chives if desired.
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