The Best Crockpot Potato Soup
This Crockpot Potato Soup is the easiest dinner for chilly nights. It's fully loaded with the best toppings: bacon, cheese and sour cream!
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 513kcal
- 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
Toppings
- 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!
Make this soup healthier by using non-fat sour cream and turkey bacon.
To make this soup vegetarian, swap out the chicken broth for vegetable broth and leave out the bacon.
Check out this Instant Pot potato soup recipe for a faster option.
Serve your dish with a side of crusty bread, a salad or half a sandwich.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Calories: 513kcal | Carbohydrates: 53g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 947mg | Potassium: 1414mg | Fiber: 7g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 56mg | Calcium: 198mg | Iron: 3mg