What if a few potatoes could turn into a creamy, comforting dinner with almost no hands-on cooking?
That’s exactly why Crock Pot potato soup is such a fall favorite.
Potatoes are inexpensive, filling, and surprisingly good at turning a simple broth into a thick, satisfying soup.
Add onions, garlic, herbs, cheese, and a few creamy ingredients, then let the slow cooker handle the hard part.
By the time dinner rolls around, you’ve got a warm pot of soup that smells like you’ve been cooking all afternoon.
These Crock Pot potato soup recipes give you a few different ways to do it.
There’s a classic creamy potato soup, loaded baked potato soup, cheesy potato soup, potato and corn chowder, and a cozy potato and leek soup.
Some are extra creamy.
Some have crispy bacon and cheddar.
And one has a little sweetness from corn that works surprisingly well with the potatoes.
The trick with all of them is simple.
Let the potatoes cook until tender, but save the dairy and some toppings for the end.
That gives you a smoother texture and much better control over the final soup.
What You’ll Need
Classic Crock Pot Potato Soup
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
Crock Pot Loaded Baked Potato Soup
- 2 pounds russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 5 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
- 1/2 cup sour cream
Crock Pot Cheesy Potato Soup
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
Crock Pot Potato Corn Chowder
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh parsley, chopped
Crock Pot Potato and Leek Soup
- 2 pounds Yukon Gold potatoes, peeled and diced
- 2 large leeks, cleaned and sliced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
Tools You’ll Need
- 5 to 6-quart Crock Pot or slow cooker
- Large skillet
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Silicone spatula
- Ladle
- Immersion blender
- Potato masher
- Large mixing bowl
- Small bowl
- Colander
- Instant-read thermometer
5 Crock Pot Potato Soup Recipes for Fall
1. Classic Crock Pot Potato Soup
This is the creamy potato soup to make when you want something simple, cozy, and filling.
The potatoes slowly cook with onion, garlic, thyme, and chicken broth before cream cheese, milk, and cheddar are added near the end.
Add the potatoes, onion, garlic, chicken broth, thyme, black pepper, and salt to the Crock Pot.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
The potatoes should be very tender.
Use a potato masher to mash some of the potatoes directly in the Crock Pot.
You don’t need to mash everything.
Leaving some potato pieces gives the soup a much better texture.
Add the softened cream cheese and whole milk.
Stir well.
Cook on HIGH for another 15 to 20 minutes, until the cream cheese has melted into the soup.
Stir in the shredded cheddar cheese.
Serve with crumbled bacon and green onions.
Don’t puree the entire soup unless you want a completely smooth texture.
A few chunks of potato make each spoonful more interesting.
Pro Tips
- Use Yukon Gold potatoes: They become creamy when cooked while still holding their shape nicely.
- Add dairy near the end: Long cooking can cause dairy ingredients to separate.
- Mash instead of fully blending: This creates a thick soup while keeping some potato chunks.
- Taste before adding more salt: Chicken broth and cheese can already contain plenty of sodium.
- Cut potatoes evenly: Similar-sized pieces cook at roughly the same rate.
2. Crock Pot Loaded Baked Potato Soup
If you love a loaded baked potato, this soup basically takes that idea and puts it in a bowl.
Potatoes cook slowly with onion, garlic, and broth before milk, cream cheese, and cheddar turn everything rich and creamy.
Add the potatoes, onion, garlic, chicken broth, dried parsley, black pepper, and salt to the Crock Pot.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
When the potatoes are tender, mash some of them with a potato masher.
Add the whole milk and softened cream cheese.
Stir well.
Cook on HIGH for 15 to 20 minutes.
Add the shredded cheddar and stir until melted.
Top each bowl with bacon, green onions, and sour cream.
This is where the toppings matter.
The creamy soup is rich on its own, but the salty bacon, sharp cheddar, fresh green onions, and cool sour cream give you different flavors and textures in every bite.
3. Crock Pot Cheesy Potato Soup
This one is for the nights when you look at a block of cheddar and think, “That needs to become soup.”
The answer is yes.
Add the potatoes, onion, garlic, chicken broth, thyme, smoked paprika, black pepper, and salt to the Crock Pot.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Once the potatoes are tender, mash some of them.
Add the whole milk and heavy cream.
Cook on HIGH for about 15 minutes.
Gradually stir in the shredded cheddar until melted and smooth.
Sprinkle with fresh chives before serving.
Add the cheese gradually instead of dumping it all in at once.
This helps it melt more evenly into the hot soup.
If the soup becomes too thick, add a splash of chicken broth or milk.
4. Crock Pot Potato Corn Chowder
Potatoes and corn make a surprisingly good combination.
The potatoes bring creaminess and substance, while the corn adds little pops of sweetness.
Add the potatoes, onion, celery, carrots, garlic, chicken broth, thyme, black pepper, and salt to the Crock Pot.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Add the frozen corn during the final 30 minutes.
Mash some of the potatoes directly in the slow cooker.
Stir in the whole milk and heavy cream.
Cook for another 10 to 15 minutes.
Top with crumbled bacon and fresh parsley.
Don’t add the corn at the beginning.
It doesn’t need several hours to cook, and adding it later helps it keep some of its texture.
5. Crock Pot Potato and Leek Soup
This one is a little lighter in flavor but still wonderfully creamy.
Leeks have a mild onion flavor that works beautifully with potatoes.
Start by cleaning the leeks carefully.
They can hold dirt between their layers, so slice them and rinse them well in a colander.
Add the potatoes, leeks, garlic, vegetable broth, thyme, black pepper, salt, and olive oil to the Crock Pot.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
The potatoes and leeks should be very tender.
Use an immersion blender to blend the soup until smooth.
Stir in the heavy cream.
Cook on HIGH for another 10 minutes.
Finish with fresh parsley.
A completely smooth potato and leek soup is beautiful, but you don’t have to blend it that way.
For a more rustic texture, blend only part of the soup and leave some potato pieces intact.
Substitutions and Variations
Potato soup is wonderfully flexible, so you have plenty of room to make these recipes your own.
Yukon Gold potatoes: Russet potatoes work well when you want an especially fluffy and creamy texture.
Chicken broth: Vegetable broth can replace chicken broth.
Whole milk: Half-and-half can be used for a richer soup, while 2% milk gives you a lighter result.
Heavy cream: Use half-and-half for a slightly lighter option.
Cream cheese: Neufchâtel cheese can work as an alternative.
Cheddar: Try Monterey Jack, Colby, or a cheddar blend.
Bacon: Cooked turkey bacon can replace regular bacon.
Leeks: Use additional yellow onion if needed.
Corn: Fresh or canned corn can replace frozen corn.
Potatoes and vegetables: Add broccoli, cauliflower, mushrooms, or spinach for a different version.
For extra heat: Add cayenne pepper, crushed red pepper flakes, or diced jalapeño.
For more garlic flavor: Add an extra clove or finish the soup with roasted garlic.
Make-Ahead Tips
Potato soup is a great make-ahead meal.
You can chop the potatoes, onions, carrots, and celery a day ahead and refrigerate them in airtight containers.
For the loaded potato soup, cook the bacon ahead of time.
Store it separately so it stays crisp.
For the cheesy potato soup, you can make the soup base ahead and add the dairy and cheese while reheating.
One thing to remember with potato soup is that it thickens as it sits.
If your leftovers look much thicker the next day, don’t panic.
Add a little broth or milk while reheating and stir until you reach the texture you want.
How to Make Crock Pot Potato Soup Extra Creamy
There are a few ways to get that thick, creamy texture without turning the soup into mashed potatoes.
Mash part of the potatoes.
This is the easiest method.
Use an immersion blender.
Blend part or all of the soup depending on the texture you’re after.
Add dairy near the end.
Cream cheese, milk, and heavy cream don’t need hours of cooking.
Use Yukon Gold potatoes.
They naturally give soup a creamy texture.
Don’t add too much liquid at the beginning.
You can always loosen the soup later with more broth or milk.
If your soup is too thin, try mashing more potatoes before reaching for a thickener.
That keeps the potato flavor front and center.
What to Serve With Potato Soup
A creamy bowl of potato soup doesn’t need much beside it.
But these sides can turn it into a full meal.
Try:
- Crusty sourdough
- Garlic bread
- Dinner rolls
- Grilled cheese
- Simple green salad
- Roasted vegetables
- Cornbread
- Crackers
- Toasted baguette
- Fresh fruit
Loaded baked potato soup pairs especially well with a simple green salad.
Potato corn chowder is great with warm cornbread.
And creamy potato and leek soup is lovely with crusty sourdough.
Leftovers and Storage
Allow leftover soup to cool before storing.
Transfer it to airtight containers and refrigerate within 2 hours of cooking.
Most homemade potato soups can be refrigerated for 3 to 4 days.
When reheating, use low to medium heat and stir frequently.
Potato soup can become quite thick in the refrigerator.
Add chicken broth, vegetable broth, or milk a little at a time until it reaches the texture you want.
Creamy potato soup can be frozen, but the texture may change.
Dairy-based soups can sometimes separate after freezing and thawing.
For the best texture, freeze the potato soup before adding the dairy when possible.
Thaw it in the refrigerator and reheat gently.
Stir well as it warms.
Frequently Asked Questions
What are the best potatoes for Crock Pot potato soup?
Yukon Gold potatoes are an excellent choice because they become creamy while still holding their shape.
Russet potatoes are another good option if you want a fluffier, thicker soup.
Can I put raw potatoes directly into the Crock Pot?
Yes.
Peel and dice them into similar-sized pieces so they cook evenly.
Why are my potatoes still hard?
They may need more cooking time.
Potatoes can vary in size and firmness, so check them with a fork before finishing the soup.
Can I make potato soup without cream?
Yes.
You can make a creamy texture by mashing or blending some of the potatoes.
Broth-based potato soup can be delicious without any dairy.
Can I use milk instead of heavy cream?
Yes.
The soup will be lighter and less rich.
You can also blend more of the potatoes to add body.
Can I add cheese at the beginning?
It’s better to add cheese near the end.
Long cooking can cause cheese to separate and create a less smooth texture.
How do I thicken Crock Pot potato soup?
Mash some of the potatoes, blend part of the soup, or add a suitable thickener if needed.
Mashing the potatoes is usually the easiest option.
Can I freeze Crock Pot potato soup?
Yes, but dairy-based potato soups can change texture after freezing.
For the smoothest result, freeze the soup base without dairy when possible.
How long does potato soup last in the refrigerator?
Properly refrigerated homemade potato soup is generally best used within 3 to 4 days.
Can I make potato soup vegetarian?
Absolutely.
Use vegetable broth instead of chicken broth.
For a fully vegetarian version, also make sure your cheese and other toppings fit your dietary needs.
Wrapping Up
A big pot of creamy potato soup has a way of making a chilly evening feel much less chilly.
And the Crock Pot makes it even easier.
Make the classic version when you want simple comfort food.
Go with loaded baked potato soup when bacon and cheddar sound like exactly what dinner needs.
Try the cheesy version for a richer bowl.
Make potato corn chowder when you want a little sweetness.
Or try potato and leek soup when you’re after something smooth and simple.
The secret is knowing when to add each ingredient.
Let the potatoes cook until tender.
Mash or blend them to create the texture you want.
Then add the dairy and cheese near the end.
Finish with your favorite toppings and grab some warm bread.
If you make one of these Crock Pot potato soup recipes, leave a comment and tell me which one you tried.
I’d love to hear what toppings you added, what substitutions you made, and how your soup turned out.
