Crockpot Potato Soup Recipe

How to Make Potato Soup in the Crockpot

This is a brief overview of how to make this delicious soup recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.

1. Cook the potatoes in the slow cooker. Combine the potatoes, onion, chicken broth, salt, and pepper in the slow cook and cook on low for six hours.
2. Make the roux. Towards the end of the cooking time, take out some of the liquid from the slow cooker. In a small sauce pan on the stove top, cook some bacon. Use the fat rendered from the bacon to make a roux with some flour. Add the cooking liquid from the slow cooker.
3. Add cream and cheese to the roux. Doing this on the stovetop will melt the cheese quickly. Then add the roux back to the slow cooker.
4. Finish off the soup. With the roux mixture back in the crockpot, mash the potatoes and finish off this prefect and creamy soup.

Roux for Potato Soup

The key to a perfect creamy soup is a roux, a thickening agent made from a fat and flour. The fat coats the flour which then keeps it suspended in the soup.

My New England clam chowder uses rendered bacon fat for the fat part of the roux. Then you add in flour to start the roux, slowly adding clam juice to make a great thick and creamy soup in the end. In my slow cooker broccoli cheddar soup, at the end of the cooking time you pull broth from the crock pot, melt butter on the stove top, add in some flour, and then slowly add the stock and eventually put it all back in the slow cooker.

In this slow cooker potato soup recipe, you cook up some bacon at the end of the slow cooker time. Then you add in flour, stock from the slow cooker, eventually some heavy cream and some cheese. You add it all back into the crock pot for the most delicious crockpot loaded potato soup ever.

Given this is a slow cooker recipe, adding the bacon at the end of the cook time keeps it crisp. Additionally, using bacon to start our roux and thicken this soup really deepens the flavor of the whole soup.

Potatoes for Potato Soup

This soup calls for russet potatoes. They are great for baking and hold up well in this soup if you opt for potato chunks instead of mashing them at the end.

You could also use Yukon gold potatoes. Their buttery texture would be great in this soup.

Stovetop Potato Soup

This is an easy recipe to make right on the stovetop. It is the same recipe but done right on the stove.

Creamy Potato Soup with Bacon

This Creamy Potato Soup with bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

view recipe

Storing Leftovers

This soup will makes great leftovers. Though I won’t judge if there aren’t any. It will last in your refrigerator for two to three days in an airtight container.

Freezing

Cream based soups are not my favorite to freeze. That being said, it can be done. Once the soup has cooled completely, transfer it to a container with room for the soup to expand. Freeze it for up to three months. When you are ready to eat it, allow it to thaw in the refrigerator overnight.

More Comforting Recipes

• These Italian Meatballs are my grandmother’s recipe, and they truly bring me joy and take me right back to her love filled home.
• This Crab Pasta Salad is my mom’s recipe and I love making it when I’m missing her.
• These Zucchini Fritters are my dad’s recipe. He has many talents, cooking may not be at the top of that list, but when he makes these magic happens.

If you make this crock pot potato soup or any of my other recipes, please leave me a comment and let me know what you think. I love hearing from you.