This Crockpot Potato Soup Recipe is the PERFECT Winter Recipe!

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This Crockpot Potato Soup is so simple to make and the perfect winter recipe. You can make it in the instant pot too. So good!

Crockpot Potato Soup Recipe – PERFECT for a cold winter night!

Ingredients for Potato Soup: 

• bacon
• onions
• half & half
• potatoes
• celery
• chicken broth
• flour
• cheddar cheese
• salt
• pepper

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, 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!

Print Recipe

5 from 1 vote

Slow Cooker Potato Soup

Ingredients

• 4 slices bacon
• 1 1/2 cups chopped onions
• 5 cups peeled 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

Instructions

• 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.

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