Crockpot Potato Soup (Slow Cooker) – Creamy, Cheesy
A velvety Crockpot Potato Soup with cheddar, bacon, and chives. Easy slow cooker recipe with minimal prep, thickening tips, and topping ideas for ultimate comfort.
Ingredients
- 2 1/2 lb russet potatoes, peeled 1/2-inch dice
- 1 onion, diced;
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp smoked paprika;
- 1 tsp dried thyme,
- 4 oz cream cheese, softened
- 1 ½ cups sharp cheddar, shredded
- 1 - 1 ½ cups half-and-half or evaporated milk (add at end)
- 6 slice bacon, cooked and crumbled; sliced green onions
- 1-2 tbsp Salt and pepper;
- 1-2 tbsp butter
- 1-2 tbsp Optional: cornstarch slurry to thicken
Instructions
- Add potatoes, onion, garlic, broth, paprika, thyme to slow cooker; season.
- Cook until potatoes are very tender.
- Lightly mash some potatoes in the pot to thicken.
- Stir in cream cheese until melted, then half-and-half. If needed, add cornstarch slurry; cook 10–15 min.
- Stir in cheddar off heat/warm setting.Top with bacon and green onions.
Notes
- Use russet potatoes for best creamy texture. Don’t add cream at beginning as it can curdle during long cooking.
- For vegetarian version, omit bacon and use vegetable broth. Add smoked paprika for smoky flavor.
- Soup can be frozen for up to 2 months. Whisk or blend after reheating if separated.