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Easy Crockpot Potato Soup with Bacon and Cheddar

A close-up of a bowl of creamy easy crockpot potato soup topped with melted cheddar cheese, sour cream, and crispy bacon bits.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/easy-crockpot-potato-soup/