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This Crock Pot Potato Soup is rich, creamy, and comforting; everything you want in a bowl of potato soup. The slow cooker does the work, so dinner is ready when you are. Topped with crispy bacon, cheddar cheese, and green onions, it’s the kind of cozy meal that never disappoints! This has been one of our family favorites on chilly nights, and I love that it’s ready to go when dinner rolls around! Before You Get Started A few quick tips will help you get the best results every time. Pick the right potatoes. Russets are starchy and help thicken the soup naturally. Red or Yukon Gold work too, but give you a creamier, thinner texture. Don’t mash completely. Leave some potato chunks for texture, otherwise you’ll end up with mashed potatoes instead of soup. Make it extra creamy. Stir in 4 ounces of cream cheese just before serving for a richer, velvety finish. Toppings matter. Bacon, cheddar, and green onions aren’t just garnish—they balance the richness with crunch, sharpness, and freshness. How to Make Crock Pot Potato Soup Here’s exactly how to make this soup creamy, flavorful, and perfectly textured. Recipe card is located at the bottom of the post. 1️⃣ Layer potatoes and veggies Place 4 pounds of diced russet potatoes into a greased 6-quart slow cooker. Top with onion, celery, garlic, salt, and pepper. ✏️ Tip: Layering keeps garlic from scorching as it cooks low and slow. 2️⃣ Add broth Pour in chicken broth. Don’t worry if it doesn’t fully cover the potatoes; steam and slow cooking will do the rest. If using low-sodium broth, you will want to taste and adjust the salt before serving. 3️⃣ Slow cook until tender Cover and cook on low for 8 hours until potatoes are fork-tender. Short on time? Cook on high for 4–5 hours. 4️⃣ Mash for the right texture Use a potato masher in the slow cooker to mash gently. Don’t puree completely. Leave small chunks for heartiness. Want a smoother soup? Use an immersion blender on half the batch. Too thick? Stir in more broth or milk.  Too thin? Add instant mashed potatoes or a cornstarch slurry (3 Tablespoons cornstarch + 3 Tablespoons water, add, stir then turn up to high until thickened.) 5️⃣ Finish with heavy cream Add half and half, stir well, then cook on high for 20 minutes until heated through. ⚠️ Don’t add dairy too early—it can curdle during long cooking. ✏️ Tip: For a budget friendly option, try using evaporated milk instead of heavy cream. 6️⃣ Serve with toppings Ladle into bowls and top generously with bacon, cheddar, and green onions. Serve with crusty bread or rolls for dipping. Don’t be shy with the toppings—this soup loves a little extra cheese and bacon on top. I love your recipe for this soup. It is simple with simple ingredients (my favorite kind of soup!)– Amanda Variations & Other Potato Soups Looking for a twist on this classic? Try one of these favorites: Crock Pot Creamy Ham & Potato Soup Crock Pot Leek & Potato Soup Slow Cooker Potato Soup (with frozen potatoes) Other ways to customize this version: Turn it into a loaded potato soup with cream cheese, sour cream, and chives. Make it heartier by stirring in leftover ham or rotisserie chicken. For a veggie-packed version, add frozen corn or broccoli near the end. What to Serve With Potato Soup This hearty soup shines with the right sides: Breads: Dutch oven bread, dinner rolls, or cornbread muffins. Salads: A fresh Caesar, spinach, or garden salad for balance (or my Italian Chopped Salad for something a little extra) Sandwiches: A BLT, grilled cheese, or ham and cheese melt. Storage & Make-Ahead Tips Fridge (up to 3 days): Store in airtight containers. Soup will thicken; add milk or broth when reheating. Freezer (up to 2 months, not recommended): Potatoes tend to turn grainy and dairy can separate after thawing. If freezing, cool completely, store in freezer-safe containers, and reheat gently with added broth or milk to improve texture. Make-ahead (prep 1 day ahead): Chop potatoes, onion, celery, and garlic the night before. Store in the fridge so you can assemble quickly in the morning. FAQs & Troubleshooting ▼ What’s the best potato to use for potato soup? Russets work best for thickness; Yukon Gold or red potatoes will make it creamier. ▼ How do I thicken potato soup? Stir in instant mashed potatoes or use a cornstarch slurry. (See Step 4 above.) ▼ Can I freeze potato soup? It’s not recommended—potatoes don’t reheat well from frozen. If you liked this Crock Pot Potato Soup, you’ll also enjoy: Ingredients & Substitutions Here’s what to grab at the store (with a few helpful swaps): Potatoes—Produce Section: Russet potatoes are the best choice since they’re starchy and help thicken the soup naturally. Yukon Gold or red potatoes give a creamier, less-thick soup. Onion, celery & garlic—Produce Section: These build the flavor base. If you want a sweeter flavor, use a yellow onion. Chicken broth—Pantry: Regular or low-sodium both work. If using low-sodium, taste and adjust salt before serving. Half and half—Dairy Section: Adds creaminess without being too heavy. You can use whole milk for lighter soup, or stir in cream cheese for a richer finish. Toppings—Meat, Dairy, Produce: Crispy bacon, shredded cheddar cheese, and sliced green onions aren’t just garnish, they balance the richness and add crunch and freshness. More Cozy Slow Cooker Soups Crock Pot Broccoli Cheddar Soup Crock Pot Chicken Tortilla Soup Crock Pot Meatball and Tortellini Soup Crock Pot Taco Soup Crock Pot Cheeseburger Soup Crock Pot Chicken Tortilla Soup Crock Pot Chicken Enchilada Soup Print Crock Pot Potato Soup This creamy, delicious Crock Pot Potato Soup is not only simple to make but it gets better as it slowly cooks. Topped with cheese and bacon! Course Main Course, SoupCuisine American Prep Time 15 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 15 minutes minutes Servings 4 Calories 434kcal Author Brandie Skibinski Equipment6-quart slow cooker Ingredients4 pounds russet potatoes, peeled and diced½ cup chopped onion2 cloves garlic, minced2 stalks celery, finely diced2 (14 ounce) cans chicken broth (or one 28 ounce carton)2 teaspoons salt½ teaspoon pepper2 cups half and halfOptional toppings:shredded cheddar cheese, cooked and crumbled bacon, sliced green onions InstructionsPut 4 pounds russet potatoes, peeled and diced into the bottom of a 5-6 quart slow cooker. Top diced potatoes with 1/2 cup chopped onion, 2 cloves garlic, minced and 2 stalks celery, finely diced. Add 2 (14 ounce) cans chicken broth, 2 teaspoons salt and 1/2 teaspoon pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. Don't mash completely, leave some potato chunks. Pour in 2 cups half and half and stir. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.Ladle into bowls and garnish with shredded cheddar cheese, cooked and crumbled bacon, sliced green onions. Video Notes We usually eat this with a small side salad and some sort of crusty bread to dip into the soup. Russet or Yukon gold potatoes can be used in this recipe. For a touch more creaminess, try adding abut 1/2 a block (4 ounces) of cream cheese.  NutritionCalories: 434kcal | Carbohydrates: 64g | Protein: 15g | Fat: 14g | Sodium: 1276mg | Fiber: 12g | Sugar: 1g Originally published: September 2011Updated & republished: September 2025