There’s something about a warm bowl of soup that instantly comforts the soul, and this creamy crockpot potato soup is one of those recipes that I come back to every fall. It’s thick, rich, and loaded with cheesy goodness, all while being a breeze to make thanks to the trusty crockpot. Plus, anything that involves bacon automatically wins, right? Whether you’re looking to warm up after a chilly day or just want a cozy meal that feels like a big hug in a bowl, this recipe delivers every time.

I remember the first time I made this soup was during a particularly busy week. I had a crockpot gathering dust in the cupboard and a bag of potatoes that had been sitting on the counter a little too long. I threw the ingredients in, hoping for the best, and by the end of the day, the house smelled like heaven. My family practically stampeded to the kitchen when they smelled the savory aroma of bacon and onions wafting through the house. The soup was an instant hit, and now it’s one of our go-to dinners whenever life feels too hectic for a complicated meal.

🍲 What makes this crockpot potato soup worth trying?

First off, it’s all about simplicity. You’re using humble ingredients—potatoes, onions, garlic, broth—and letting the crockpot do all the heavy lifting. The result? A velvety, creamy soup that tastes like it simmered for hours (because, well, it did!). But the real game-changer here is the addition of cream cheese at the end, which makes the soup extra creamy and gives it a rich, tangy flavor that pairs perfectly with the sharp cheddar and smoky bacon.

A little backstory on potato soup

Potato soup is a classic comfort food that’s been enjoyed in different forms across cultures. Traditionally, it was a poor man’s dish—just potatoes, broth, and maybe a bit of milk or cream if you had it on hand. Over time, people began adding extra ingredients like cheese and bacon to make it more indulgent. Today, variations of potato soup are popular all around the world, with regional tweaks depending on local ingredients. This particular version leans into the creamy, cheesy direction, which I find irresistibly cozy, especially as the weather starts to cool down.

Let’s talk ingredients: the heart of this soup

Potatoes: The star of the show! Russet potatoes are my go-to because they’re starchy and break down nicely, giving the soup that creamy texture we’re after. If you only have Yukon Golds, those work too, though they’ll make the soup a bit smoother and less fluffy.
Tip: Avoid waxy potatoes like red potatoes here—they tend to hold their shape too much, which isn’t what we want in a creamy soup.

Onion: Adds a nice depth of flavor and sweetness as it cooks down. Yellow onions work perfectly, but you can use a white onion if that’s what you have on hand.

Garlic: A few cloves of minced garlic go a long way in building flavor. If you’re in a pinch, garlic powder can work as a substitute (use about ½ teaspoon), but fresh is always best for that aromatic punch.

Chicken broth: This forms the base of the soup. If you’re vegetarian, you can easily swap this for vegetable broth. Homemade broth will always add more flavor, but store-bought works in a hurry.

Cream cheese: This is what takes the soup from good to great. It melts into the soup, giving it that silky texture and a slight tang. You can sub in Greek yogurt or sour cream if you’re looking for a lighter option, but nothing quite matches the creaminess of cream cheese.

Cheddar cheese: What’s a potato soup without cheddar? Go for sharp cheddar for maximum flavor. Pre-shredded cheese works in a pinch, but grating your own makes a noticeable difference in texture and meltability.

Bacon: Crumbled bacon adds the perfect salty crunch on top. If you want to lighten things up, you could use turkey bacon or even skip the bacon and go for crispy fried onions for a vegetarian-friendly version.

Green onions: The fresh, slightly peppery bite of green onions is the perfect finishing touch. They add color and a bit of brightness to an otherwise rich and creamy dish.

The tools you’ll need (and what you can improvise)

While you don’t need a ton of fancy equipment, having the right tools can make the process smoother. Here’s what you’ll need:

Crockpot: This is the MVP of the recipe. If you don’t have one, you can make this on the stovetop by simmering the soup in a large pot for about an hour, but the crockpot allows for that “set it and forget it” convenience.
Immersion blender: Blending part of the soup is key to getting that creamy texture while still keeping some hearty chunks. No immersion blender? No problem! You can ladle some soup into a regular blender (just be careful with hot liquids) or even mash some of the potatoes with a fork or potato masher right in the pot.
Ladle and slotted spoon: For stirring and serving. A ladle makes it easy to portion out the soup, and a slotted spoon is great for scooping up some of the heartier bits before blending.

Step-by-step: Let’s make this soup!

Prep the ingredients: Start by peeling and dicing your potatoes. I usually go for medium-sized chunks so they cook evenly. Dice your onion and mince the garlic. If you want to save time, you can do this the night before and keep everything in the fridge until you’re ready to throw it in the crockpot.
Load the crockpot: Add the diced potatoes, onions, garlic, chicken broth, salt, and pepper into your crockpot. Give it a quick stir, pop the lid on, and set it to cook. Low for 7-8 hours is ideal if you’re making this before heading to work, but if you’re in a hurry, 4-5 hours on high works too.
Blend for creaminess: Once the potatoes are tender and falling apart, use an immersion blender to blend about half of the soup. This gives you the best of both worlds: a smooth, creamy base with some hearty chunks of potato. If you’re blending in batches using a regular blender, make sure to hold the lid down tightly (trust me on this—I’ve learned the hard way with hot soup spills).
Finish with cream cheese: Stir in the softened cream cheese until it’s fully melted and incorporated. This step adds that luxurious creaminess we’re going for. Taste and adjust the seasoning with more salt and pepper if needed.
Top and serve: Ladle the soup into bowls and top with shredded cheddar, crumbled bacon, and sliced green onions. The toppings are what take this from a good soup to a great one, adding crunch, sharpness, and color.

Variations to try

I’ve played around with this recipe a lot, and there are plenty of ways to make it your own:

Vegetarian: Skip the bacon and swap the chicken broth for vegetable broth. You can add some sautéed mushrooms or crispy fried onions on top for a savory, umami twist.
Lighter version: For a slightly healthier take, you can substitute the cream cheese with Greek yogurt or use light cream cheese. The soup will still be creamy but with fewer calories.
Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes or stir in some diced jalapeños when you add the cream cheese.
Seasonal variations: In the fall, I sometimes swap out a portion of the potatoes for diced butternut squash, which adds a nice sweetness and a pop of color.

How to serve it up

When serving, I love to keep things casual. A big, hearty bowl of this soup with a crusty loaf of bread for dipping is really all you need. If you want to dress it up a bit, try serving it in a bread bowl (sourdough is great for this) or with a side of cheesy garlic bread. The toppings—cheddar, bacon, and green onions—are non-negotiable in my book, but you can also add a dollop of sour cream or a sprinkle of chives for extra flair.

Drink pairings

This creamy, savory soup pairs beautifully with a light, crisp white wine like a Pinot Grigio or Sauvignon Blanc. If you prefer beer, go for something on the lighter side, like a pilsner or a wheat beer, to balance out the richness of the soup. And of course, nothing beats a cold glass of iced tea if you’re keeping things non-alcoholic!

Storing leftovers (if there are any!)

This soup keeps well in the fridge for up to 4 days. Just make sure to store it in an airtight container. When reheating, I recommend doing it on the stovetop over low heat. If it thickens too much, just add a splash of broth or milk to loosen it up. For freezing, the soup can be stored for up to 3 months, but keep in mind that the texture might change slightly due to the cream cheese. Just thaw overnight in the fridge and reheat gently.

Adjusting for different serving sizes

This recipe makes about 6 generous servings, but it’s easy to adjust depending on your needs. If you’re cooking for a crowd, just double the ingredients and make sure your crockpot is big enough to handle the extra volume. I’ve found that when doubling, you don’t need to adjust the cooking time too much—maybe just an extra 30 minutes to an hour. If you’re cooking for two, you can halve the ingredients, but I still recommend making the full batch—it’s even better the next day!

FAQs

1. Can I make this potato soup without a crockpot?
Yes! You can make it on the stovetop by simmering the ingredients in a large pot for about an hour or until the potatoes are tender. Follow the same steps for blending and adding cream cheese at the end.

2. What kind of potatoes should I use?
Russets are the best for this recipe because they break down nicely and give the soup a creamy texture. Yukon Golds are a good alternative if you want a smoother soup.

3. Can I freeze this soup?
Absolutely! Just be aware that the texture may change slightly because of the cream cheese. Thaw it in the fridge overnight and reheat on the stovetop for the best results.

4. How can I make this soup thicker?
If you prefer a thicker soup, blend more of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last hour of cooking.

5. What’s the best way to reheat leftovers?
Reheat on the stovetop over low heat, adding a bit of broth or milk if the soup has thickened too much in the fridge.