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Crock Pot Potato Soup Recipe
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4.89 from 18 votes

Crock Pot Potato Soup

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!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 440kcal
Author: Savory With Soul


  • 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 ¼ 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.


Calories: 440kcal | Carbohydrates: 49g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 571mg | Potassium: 1193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 2mg