Go Back
–+ servings
Two bowls of crockpot potato soup with a spoon in the bowl placed in the foregound.
Print Recipe
5 from 4 votes

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
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 513kcal
Author: Taylor Stinson

Ingredients

  • 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

Instructions

  • 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!

Notes

Make this soup healthier by using non-fat sour cream and turkey bacon.
For a vegetarian option, use vegetable broth and skip the bacon.
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.
Freeze for 3 months, then thaw in the fridge and reheat as normal.

Nutrition

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