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This Crockpot Potato Soup is so simple to make and the perfect recipe on a cold night. You can make it in the instant pot too. So good!
Crockpot Potato Soup Recipe – PERFECT for a cold night!
This potato soup recipe has also became a Christmas tradition in our family!
Each Christmas Eve we head out to church, drive to see a few Christmas lights and then come home to this yummy potato soup served with Hickory Farms Summer Sausage, crackers, cheeses, and Christmas cookies for dessert. It all started the first year we were married when my hubby told me that his family’s Christmas Eve traditional dinner was OYSTER STEW (can you say YUCK????). So I tweaked a little with tradition and decided potato soup would be just fine in our home.
We’ve tried many different potato soup recipes over the years and they’ve all been good, but when I tried this one out I was thrilled to finally find my favorite!
Menu Planning Note: You can also find this recipe in our Slow Cooker Menu Planning Made Easy Set!
Ingredients for Potato Soup:
- half & half
- chicken broth
- cheddar cheese
Here's how to make this delicious slow cooker potato soup:
In a skillet, start by cooking the bacon over medium heat until browned and crispy. Set aside and drain on paper towels. You can do this step well in advance and put the bacon in the refrigerator until you are ready for dinner.
In the bacon drippings, cook the chopped onion over medium heat, about 4 or 5 minutes or until tender.
Next, prep your slow cooker by spraying with cooking spray. Mix together the onions, chopped potatoes, celery, broth, and salt and pepper into the slow cooker. Cook on low for 6 to 7 hours.
Then, in a small bowl, combine the half & half and flour with a whisk until well blended. Stir into the potato soup.
Increase the heat on the slow cooker to high and cook about 30 minutes, or until thickened.
Add the cheddar cheese until melted and smooth. Crumble your bacon and serve on top of the soup. Green onion is also delicious as a topping!
Slow Cooker Potato Soup
- 4 slices bacon
- 1 1/2 cups chopped onions
- 5 cups peeled and chopped russet potatoes about five potatoes
- 1 medium stalk celery
- 4 cups chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup all purpose flour
- 1 1/2 cups half and half or milk we used skim milk and it was fine, but it might be a little creamier if you use half and half
- 8 oz. shredded Cheddar Cheese
- In skillet, cook bacon over medium heat, until browned & crispy. Remove from skillet, and drain on paper towels, then refrigerate until dinner time.
- In bacon drippings, cook onion over medium heat 4-5 minutes, stirring frequently, until tender.
- Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt & pepper. Cook in slow cooker on low for 6-7 hours.
- In small bowl, beat flour and half and half (or milk) with wire whisk until well blended; stir into soup.
- Increase heat on slow cooker until high. Cover; cook about 30 minutes longer or until thickened.
- Stir in cheese until melted & smooth. (If you want fewer lumps in your soup, you’ll want to mash the potatoes a bit with a potato masher.)
- Crumble bacon, serve on top of soup.
Can you freeze potato soup?
Yes! Once the potato soup has cooked, allow it to cool, and then store in a freezer safe container. You can store potato soup in the freezer for up to 6 months. To make sure that the consistency of the soup remains smooth, wait to add the cheese to the soup until it has been thawed and reheated.
Can you make this recipe into instant pot potato soup?
This recipe can easily be used in the instant pot too. Simply cook the soup in the instant pot instead of the slow cooker! This conversion chart should help you best determine how long to cook the potatoes.
Looking for more yummy meals? This recipe is from week two of our slow cooker menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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