Amazing 5-Star easy crockpot potato soup

Hi, I’m Carla Davis, and welcome to my kitchen! If your weeknights feel anything like mine—a blur of rushing around followed by that inevitable question, “What’s actually quick and comforting for dinner?”—then you are in the absolute right place. I spent years trying to fake flavor on busy evenings, but nothing beats a true slow-cooked hug in a bowl. That’s why I’m so excited to share my ultimate fix: this easy crockpot potato soup recipe. Seriously, this thing is almost entirely dump-and-go, uses simple pantry staples, and ends up richer and creamier than anything you’d order out. It’s pure, reliable comfort food, tested right here on my own chaotic schedule!

Why This is the Best easy crockpot potato soup for Busy Nights

When you need dinner on the table without spending an hour actively stirring pots, this recipe is my first line of defense. It hits every marker for busy weeknight bliss—minimal ingredients, maximum payoff, and cleanup is a breeze. If you’re looking for reliable weeknight dinners, this is it!

• It tastes like it cooked all day long, but you really only scrubbed one pot (the insert!).
• It’s freezer-friendly, making it perfect for batch cooking when you have a little extra time.
• We get to skip the mess of sautéing everything first, which is my favorite part of this process!

Dump and Go Soup Recipes Simplicity

Prep time is clocking in around 15 minutes, tops. That’s mostly peeling and cubing the potatoes—or you can skip that altogether if you reach for the frozen hash browns like I sometimes do on my busiest days! This truly falls into the *dump and go soup recipes* category. You layer it, turn it on low, and walk away until dinner time. No fussing required.

Achieving a Creamy Potato Soup Recipe Texture

You might be thinking, “How can this be creamy without hours of simmering and skimming?” That’s the magic touch, friends! We rely on a combination of pantry superstars—canned cream soups and, most importantly, real cream cheese stirred in right at the end. This technique skips the messy step of manually pureeing half your soup. It’s my secret to an amazing *creamy potato soup recipe* every single time.

SAVE IT

Ingredients for Your easy crockpot potato soup

Okay, let’s talk specifics. When you look at this ingredient list, you’ll see why I call this one of the best *Crock Pot Soup Recipes*. It’s all stuff you probably have on hand or can grab at the store without a fussy errand run. Everything goes right into the slow cooker basin, and honestly, that’s half the battle won right there!

• 3 pounds Russet potatoes, peeled and cubed (or use 32 oz frozen hash browns for less prep)
• 1 large yellow onion, chopped
• 4 cups chicken broth (low sodium preferred)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of celery soup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup milk (whole or 2%)
• 8 ounces cream cheese, cut into cubes
• 1 cup shredded sharp cheddar cheese (for stirring in)
• 1 cup shredded sharp cheddar cheese (for topping)
• 8 slices bacon, cooked and crumbled (for topping)
• 1/2 cup sour cream (for topping)

See what I mean? It’s simple, hearty stuff. If you decide to skip peeling the potatoes, you’ll be moving right into *hash brown potato soup crockpot* territory, which is a total time saver!

Ingredient Notes and Substitutions

While this recipe is solid as written, I always like giving you a few insider tips. Russet potatoes are my go-to because they break down beautifully and create that classic starchy thickness we want. If you use Yukon Golds, your soup will be a little waxier, which isn’t bad, just different!

I always, always stress low-sodium chicken broth. Since we are loading this up with salty cheese, bacon, and soup concentrates, starting light on the sodium gives you total control at the end. You can always add more later, but you sure can’t take it out!

Now, if you want to skip the standard recipe and dive straight into that rich, addictive flavor that everyone raves about, you absolutely *must* throw in one packet of dry ranch seasoning mix right at the beginning with the broth. Trust me, it turns this into an incredible *Crockpot Crack Potato Soup*. If you want to explore that flavor profile further, check out some tips on making crack potato soup that won’t disappoint!

P.S. If you ever have leftover mashed potatoes, don’t throw them out! Try checking out my recipe for mashed potato cakes—they are addictive!

How To Make Potato Soup in Crockpot: Step-by-Step

Learning *how to make potato soup in Crockpot* couldn’t be easier, honestly. This is where the magic of the slow cooker shines. You’re not standing over a hot stove stirring constantly; you’re just layering the ingredients and letting time and heat do the heavy lifting. I always think about my favorite slow cooker pot roast recipe when I make this—it’s just about maximizing flavor with minimal hands-on effort!

Preparing the Base for Your easy crockpot potato soup

First things first: get those potatoes and onions into the basin. I just toss them in—no need for fancy layering patterns here! Next, we drown the veggies. Pour in that chicken broth, and then scoop in the two cans of creamy soup right over the top. Don’t stress about mixing it perfectly yet. Just add your salt, pepper, and garlic powder over everything else.

Give it a gentle stir right now just to make sure the potatoes aren’t completely dry on the bottom. Be careful not to splash anything! We want everything to be submerged enough to start breaking down nicely during the cooking process.

Cooking and Achieving Perfect Tenderness

This is the longest part, but it requires zero attention from you! Cover your beauty up. If you’re heading off to work or just want a leisurely day, cook it on LOW for about 6 to 7 hours. If you’re racing the clock for a weeknight dinner, switch it to HIGH, and it should be done in about 3 to 4 hours. The key indicator? The potatoes have to be super tender. You should be able to pierce them easily with a fork.

Once they are soft, it’s time for the cheesy goodness! Turn the heat down if needed, and drop in those cubes of cream cheese and the first cup of shredded cheddar. Stir slowly until everything melts down into that beautiful, uniform base. Keep stirring gently until it looks totally smooth and ready for the next step.

Finishing Touches for Cheesy Slow Cooker Soup

Now we thin it out just a touch. Pour in the cup of milk and stir it through. This step is usually just for heating, so let it simmer on LOW for about 15 minutes more, just to get it piping hot again. Remember, once the dairy is in, we don’t want this to boil hard!

Now, this is my personal taste test moment. Grab a spoon—does it need another pinch of salt? A bit more pepper for a kick? Adjust it until it tastes perfect *to you*. That seasoning check is vital for a good *cheesy slow cooker soup*.

SAVE IT

Finally, ladle it into bowls! This soup begs for toppings. I always go heavy on the crumbled bacon, a nice dollop of sour cream, and that last cup of shredded sharp cheddar cheese sprinkled on top. That’s all there is to it—dinner is served!

Tips for Success with Your easy crockpot potato soup

Even though this is designed to be super simple, there are always a couple of little chef secrets that take a good soup and make it absolutely spectacular. I’ve learned these the hard way over years of slow cooking—and trust me, you want to avoid that slightly watery broth that sometimes happens!

My absolute number one tip revolves around texture. If you cook these on HIGH heat, sometimes the potatoes don’t quite break down enough to give you that signature velvety background flavor. If you check them after the designated time and they seem a little thin, don’t panic!

Here’s the trick I use often when I’m making my crockpot cowboy soup or this potato recipe: Remove about two cups of the cooked solids (mostly potato and onion pieces) right out of the crockpot. Mash those two cups really well with a fork or an immersion blender until it’s almost a thick paste. Stir that mashed portion right back into the main pot before you add the cream cheese. It works like magic to naturally thicken the whole batch!

And we already talked about the ranch seasoning, but I have to mention it again because it is the flavor bomb for those of you who love that zesty tang. If you follow the instructions for the classic *cheesy slow cooker soup*, you’ll still be happy, but if you want that irresistible addictive flavor, definitely add ranch seasoning right at the beginning with the broth. It just marries perfectly with the cheddar and bacon. It’s a game-changer, I promise!

Storage and Reheating Instructions for easy crockpot potato soup

One of the best things about recipes like this, which are perfect *easy dinner ideas slow cooker* meals, is that they always make great leftovers. Honestly, I think this potato soup tastes even better the next day once all those flavors have had time to really mingle and deepen overnight! That’s why it’s such a reliable choice for meal prepping.

When you’re ready to store it, make sure you chill any leftovers quickly. Once the soup has cooled down a bit—don’t put piping hot soup directly into the fridge—transfer it into airtight containers. It will stay fresh and delicious in the refrigerator for about 3 to 4 days. If you need longer storage, you can absolutely freeze this! It freezes beautifully, making it a perfect addition to your stack of ready-made make ahead soup recipes.

Now, here’s the thing about reheating any creamy potato soup: dairy sometimes gets a little weird when you re-heat it, especially if you bring it to a hard boil. So, when you wake up the next day craving some more of that *hearty winter soup*, take it easy!

My preferred reheating method is always the stovetop. Pour the amount you want into a saucepan over medium-low heat. Stir it frequently and gently until it’s heated through. If it seems too thick after being chilled—even if you used the frozen hash browns—just whisk in a splash of milk or even a little broth until it reaches your favored consistency again.

SAVE IT

If you’re zipping it in the microwave, use short bursts (like 60 seconds), stir in between each burst, and keep the power level around 70% if you can adjust it. This prevents overheating the cheese and keeping that texture smooth and velvety. Remember, this soup is hearty enough that it might look dense coming out of the fridge, but it always loosens up beautifully with a little warm liquid and a good stir!

Serving Suggestions for Potato Soup with Bacon

So, you’ve got your giant, creamy, cheesy crockpot potato soup ready to go. Amazing! But let’s talk about how we make this into a truly satisfying meal, not just a side dish. Since this soup is so rich and decadent—especially when topped with salty bacon and sharp cheddar—we usually balance it out with something tangy or something ridiculously crusty for dipping.

My family always needs something to really soak up the leftover broth at the bottom of the bowl. Trust me, you don’t want that flavor going to waste! This batch is so hearty that it makes a perfect centerpiece for a cold night’s dinner.

The Essential Dipper: Crusty Bread

You absolutely need bread, and I mean *real* bread, not just soft white slices. Nothing compares to tearing off a hunk of rustic sourdough or a thick-crusted French loaf and dragging it through that hot, cheesy broth. If you’re feeling ambitious and want to bring the full flavor experience home, my recipe for buttery, garlicky slices is the perfect accompaniment.

The crisp exterior contrasts perfectly with the silky soup, and if you make that garlic bread, the savory herbs just pair beautifully with the bacon notes in your *potato soup with bacon*.

Balancing the Richness with Fresh Greens

Because this soup is heavy on the comfort and cheese, I try to sneak in something crisp and acidic on the side. It just keeps the whole meal from feeling too weighed down. You don’t need a full-blown salad, just a little something fresh.

A simple side salad dressed with a sharp vinaigrette—like red wine vinegar and Dijon mustard—cuts right through that creaminess. If you’re short on time, even a handful of fresh arugula tossed with a squeeze of lemon juice works wonders. It’s that bright pop that makes you want another spoonful of soup!

Elevating Your Soup Bowls

When you serve this up, presentation matters, even for a casual meal! Make sure you have all those toppings ready to go because that’s what officially turns this from a plain soup into a “loaded” experience. Set up a little topping bar if you have kids coming to the table.

• Freshly crumbled bacon (must be crisp!)
• Shredded sharp cheddar (the good stuff melts better)
• A spoonful of full-fat sour cream
• A sprinkle of fresh chives or sliced green onions for color

Getting that salty crunch from the bacon on top really makes this *cheesy slow cooker soup* sing. It’s the final layer of flavor and texture you need before diving in!

SAVE IT

Frequently Asked Questions About Slow Cooker Potato Soup

When you start reading about *slow cooker potato soup* recipes, you inevitably run into a few questions, especially when you’re trying to stick to a busy schedule. I promise you, I’ve tried every variation under the sun hoping to save you time and flavor headaches! Here are the top things folks ask about this recipe.

Can I use different types of potatoes in this easy crockpot potato soup?

Yes, you absolutely can, but be prepared for the texture to shift a little! Russets are the champions here because they have high starch content, which helps the soup break down and naturally thicken as it cooks. If you use Yukon Golds, they hold their shape better, resulting in a soup with more defined chunks rather than that creamy base you get from Russets.

Now, sweet potatoes? Those are a totally different beast flavor-wise, bringing a lot of sweetness. If you use them, you’re making sweet potato soup, which is delicious but changes the classic profile of this *easy crockpot potato soup*. Stick to the Russets or toss in those frozen hash browns for the best results!

How do I make this a Hearty Winter Soup without adding meat?

That’s a great question for those of you keeping it vegetarian or wanting to bulk up this *Hearty Winter Soup* even more! Since we aren’t relying on bacon for depth, we need something with body. My favorite trick is stirring in a can of rinsed and drained cannellini beans, or even some great northern beans, about an hour before serving.

The beans cook down slightly, adding a wonderful, subtle earthiness and protein boost. You could also just double the amount of onions and maybe toss in a cup of frozen corn or carrots right at the beginning. That extra bulk makes it incredibly satisfying without any meat at all!

What if I want a thicker Hash Brown Potato Soup Crockpot version?

If you went the frozen hash brown route, sometimes those cook up a little differently than fresh cubes, and you might find the soup thinner than you’d like. Don’t worry about that—we already talked about the mashing trick, which is always my go-to move for thickening *hash brown potato soup crockpot* recipes!

But if you want an instant fix right at the end, you can make a quick slurry with 1 tablespoon of cornstarch mixed into 2 tablespoons of cold water or cold milk. Stir that mixture into the simmering soup (after the cream cheese is melted!) and let it cook for about 10 minutes. It will thicken up right before your eyes. Just heat those soups and salads low and slow to keep everything smooth!

Estimated Nutritional Data for easy crockpot potato soup

Okay, let’s talk about the good stuff—the fuel! When you’re making an *easy crockpot potato soup* this rich and loaded, you know it’s going to be satisfying, but it’s always good to look at the numbers. Remember, since this recipe is so customizable (hello, extra bacon topping! Hello, lighter milk!), these figures are just an estimate based on the core ingredients listed.

I always tell folks to treat this breakdown as a general guideline. If you use low-fat cream cheese or skip the sour cream topping, your numbers will shift! But for a generous 1.5-cup serving, here is what we are looking at for this incredible bowl of comfort:

• Serving Size: 1.5 cups
• Calories: 550
• Fat: 38g (That includes all that glorious cheddar!)
• Carbohydrates: 40g
• Protein: 22g
• Sugar: 8g
• Sodium: 850mg (This emphasizes why low-sodium broth is a must!)

Just slide this right next to your bowl as you serve it up for a full picture of your glorious *comfort food crockpot meals*. Enjoy every bite!

Share Your Comfort Food Crockpot Meals

We’ve made it to the best part! You’ve got a gorgeous, steaming bowl of the creamiest, most satisfying *easy crockpot potato soup* sitting right in front of you. I truly hope the aroma is making your house feel cozy right now. Now that you’ve tasted the magic of simple slow cooker cooking, I would absolutely love to hear what you think!

Creating these recipes is always a journey for me, but they only become truly real when you make them in your own home for your own family. Did you use the fresh potatoes or did you lean into the hash brown shortcut? Did you decide to add that secret ranch seasoning packet? I want all the details!

Please take a minute to leave a quick comment below. Tell me how it turned out, or let me know if you tweaked anything—maybe you found a perfect pairing for this *cheesy slow cooker soup*! Your feedback helps others who are hesitant to try something new, building that trust that makes this cooking community so special.

If you snapped a picture of your bowls piled high with bacon and cheese, please tag me on social media! Seeing my recipes come to life on your tables is the greatest compliment a home cook like me can ever receive. You can find me hanging out over on my blog, sharing daily kitchen wins and fails!

Thank you again for trusting me with your dinner plans tonight. I hope this *easy crockpot potato soup* becomes a favorite in your rotation for years to come. If you want to see other amazing, fuss-free meals, you can always check out some excellent recipes like the one found over at How To Cook Fast. Happy cooking, friends!

Easy Crockpot Potato Soup with Bacon and Cheddar

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Welcome to My Kitchen! This easy crockpot potato soup recipe delivers rich, creamy comfort food with minimal prep time, perfect for busy weeknights. We use simple ingredients to create a hearty meal that tastes like it simmered all day.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 7 hours
• Total Time: 7 hours 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 pounds Russet potatoes, peeled and cubed (or use 32 oz frozen hash browns for less prep)
• 1 large yellow onion, chopped
• 4 cups chicken broth (low sodium preferred)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of celery soup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup milk (whole or 2%)
• 8 ounces cream cheese, cut into cubes
• 1 cup shredded sharp cheddar cheese (for stirring in)
• 1 cup shredded sharp cheddar cheese (for topping)
• 8 slices bacon, cooked and crumbled (for topping)
• 1/2 cup sour cream (for topping)

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Instructions

1. Place the cubed potatoes (or frozen hash browns) and chopped onion into the basin of your slow cooker.
2. Pour the chicken broth, cream of chicken soup, and cream of celery soup over the potatoes and onions.
3. Add the salt, pepper, and garlic powder. Stir gently to combine the ingredients.
4. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender.
5. Once the potatoes are soft, add the cubed cream cheese and the first cup of shredded cheddar cheese. Stir until both cheeses are completely melted and the soup is smooth and creamy.
6. Stir in the milk. Let the soup heat through for about 15 minutes on LOW, stirring occasionally. Do not let it boil after adding the milk and cheese.
7. Taste the soup and adjust salt and pepper if needed. This is a great time to check for the perfect seasoning.
8. Ladle the soup into bowls. Top each serving with crumbled bacon, a dollop of sour cream, and the remaining shredded cheddar cheese.

Notes

• For a thicker soup, remove about 2 cups of the soup mixture after cooking the potatoes, mash it well, and stir it back into the slow cooker before adding the cheese.
• If you want a ‘crack potato soup’ flavor, add 1 packet of dry ranch seasoning mix when you add the broth in step 2.
• This recipe is excellent for meal prep; it reheats well on the stovetop or in the microwave.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 8
• Sodium: 850
• Fat: 38
• Saturated Fat: 20
• Unsaturated Fat: 18
• Trans Fat: 1
• Carbohydrates: 40
• Fiber: 4
• Protein: 22
• Cholesterol: 95