This Easy Crockpot Potato Soup is the perfect dinner on cold, chilly nights. Top it with bacon, cheese, sour cream and more!
Ingredients and substitutions
- Butter – swap out for a butter substitute of your choice.
- Yellow onion – white onion or shallots would also be good here.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Yukon gold potatoes – Yukon gold potatoes are best for potato soup but you can also try using russet potatoes.
- Salt – to taste.
- Thyme – oregano would also be good.
- Pepper – to taste.
- Chicken broth – vegetable broth is the best substitute here.
- Sour cream – use low-fat sour cream for a healthier option.
- Grated cheddar cheese – substitute for another cheese of your choice.
- Bacon – swap out the bacon for turkey bacon for a healthier option.
- Green onions – scallions or chives can be used in a pinch.
- Sour cream – use non-fat sour cream or plain Greek yogurt instead.
How to make potato soup in the crockpot
Step 1: Cook everything in the crockpot.
Spread butter along the bottom of the crockpot, then add onions, garlic, potatoes, salt, thyme, pepper and chicken broth. Cook on high for 3 hours or on low for 6-8 hours.
Step 2: Make the bacon.
In the last 15 minutes of cook time, cook the bacon in a skillet or in the oven, grate cheese and slice green onions.
Step 3: Blend the soup.
When soup is done, stir in sour cream and blend with an immersion blender.
Step 4: Serve and enjoy!
Ladle into bowls, top with desired toppings, then serve and enjoy!
What goes with potato soup?
I love adding on toppings to my potato soup like bacon, cheese, sour cream and green onions. It’s a filling lunch or light dinner on it’s own, but if you’re looking for side dish ideas, here are some suggestions:
- Crusty bread or garlic bread
- Side salad like this brussels sprouts salad
- Sandwich or wrap (I’d recommend cutting the serving size of the soup in half if you’re doing this)
- Steamed vegetables
Frequently Asked Questions
I like using Yukon gold potatoes for this recipe because they add the perfect flavour and creamy texture. If you can’t find any Yukon gold potatoes, you can also try using russet potatoes.
Nope! There’s no need to peel the potatoes for this soup recipe. Just make sure you chop them up so they cook evenly.
After your soup has finished cooking, stir in the sour cream and blend the soup using an immersion blender to make it nice and thick and creamy.
Storing and reheating
You can store any leftovers of this potato soup in the fridge for up to 5 days in airtight glass containers. Make sure to leave off any toppings so everything stays as fresh as possible.
When you’re ready to enjoy your soup, reheat it in the microwave for 1 to 2 minutes or bring it to a simmer in a pot on the stovetop. Add on your fresh toppings and enjoy!
Can you freeze potato soup?
I wouldn’t recommend freezing this potato soup. It won’t defrost well and will lose its texture. You can try freezing it but just keep in mind that the consistency won’t be the same.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
- Make sure to pick up a crock pot if you don't already have one.
- An immersion blender is a cheaper way to blend things up.
Easy Crockpot Potato Soup
- 2 tbsp butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 6 medium-sized Yukon gold potatoes chopped
- 1 tsp salt
- 1/2 tsp thyme
- 1/4 tsp pepper
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup grated cheddar cheese
- 4 slices bacon
- 4 green onions sliced
- 2 tbsp sour cream
- Spread butter along the bottom of the crockpot, then add onions, garlic, potatoes, salt, thyme, pepper and chicken broth. Cook on high for 3 hours or on low for 6-8 hours.
- In the last 15 minutes of cook time, cook the bacon in a skillet or in the oven, grate cheese and slice green onions.
- When soup is done, stir in sour cream and blend with an immersion blender. Ladle into bowls, top with desired toppings, then serve and enjoy!