There is something deeply comforting about a bowl of creamy potato soup, and this Easy Crockpot Potato Soup Recipe makes it almost effortless. You toss diced potatoes, onion, garlic, and broth into the slow cooker, walk away, and come back to a pot of velvety, rich soup that tastes like a loaded baked potato in liquid form.
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The secret is a simple cornstarch slurry and a splash of evaporated milk added at the end, which thickens the soup to a silky consistency without any flour-butter roux to babysit. Russet potatoes break down beautifully, giving the soup body, while a few chunks stay tender for texture.
Topped with crispy bacon, sharp cheddar, and sliced green onions, this soup is hearty enough for dinner on a cold night and easy enough for a busy weeknight. It serves six generously and reheats beautifully, making it a meal-prep favorite.
Why You'll Love This Recipe
About the Ingredients
3 pounds (1.36 kg) russet potatoes, peeled and cut into 1/2-inch cubes
Russets break down best for a creamy texture; Yukon Golds work too but stay firmer, so mash a few extra at the end. Look for potatoes without green spots or sprouts for the best flavor.
1 medium yellow onion, diced (about 1 cup / 160g)
Yellow onion gives the sweetest slow-cooked flavor; swap in a leek (white and light green parts only) for a milder, more delicate taste.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of garlic powder can replace it in a pinch; add powder with the broth so it does not scorch.
4 cups (960 ml) low-sodium chicken broth
Use vegetable broth to make this vegetarian, or a 50/50 mix of broth and water if you prefer a lighter soup; taste before adding extra salt.
1 teaspoon salt, plus more to taste
Kosher salt dissolves evenly and seasons gently; if you use table salt, start with 3/4 teaspoon since it is denser and saltier.
1/2 teaspoon black pepper
Freshly cracked pepper has far more aroma than pre-ground; a few extra cracks at the end brighten the whole pot.
4 tablespoons cornstarch whisked into 1/4 cup (60 ml) cold water
Cornstarch is the thickener here; arrowroot or potato starch works as a 1:1 substitute, but never add it dry or it will clump.
1 can (12 ounces / 354 ml) evaporated milk
Evaporated milk gives creaminess without curdling; whole milk or half-and-half can substitute, but add them off the heat to prevent splitting.
6 slices bacon, cooked and crumbled
Buy thick-cut bacon for meatier crumbles, or use pre-cooked bacon to save time; turkey bacon is a leaner swap.
1 cup (113g) shredded sharp cheddar cheese, plus more for serving
Shred cheese yourself from a block for the smoothest melt; pre-shredded cheese contains anti-caking starch that can turn grainy.
3 green onions, sliced, for garnish
Chives or thinly sliced red onion work as a substitute; slice green onions just before serving so they stay crisp and bright.
Tips & Tricks
Do not overfill the slow cooker
Keep the potato and broth mixture below the max-fill line so it heats evenly and thickens properly.
Add dairy at the very end
Stir in evaporated milk only after the potatoes are tender and the soup is off high heat, or it can curdle and look grainy.
Season in layers
Salt the potatoes when they go in, then taste and adjust after the cheese and bacon are added, since both bring salt to the pot.
- Whisk the slurry into hot liquid gradually: Ladle a cup of hot broth into the cornstarch mixture first, then stir it back in so no lumps form.
Pro Tips
Step-by-Step Instructions
1. Prep the vegetables
Peel and cube the potatoes into 1/2-inch pieces and dice the onion and garlic. Keeping the cubes uniform ensures they cook at the same rate and turn tender in the same window.
2. Load the slow cooker
Add the potatoes, onion, garlic, salt, pepper, and chicken broth to a 6-quart slow cooker and stir to combine. The broth should just barely cover the potatoes; add up to 1/2 cup water if needed.
3. Slow cook on low
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender and crush easily against the side of the pot. The broth should be gently bubbling at the edges when you lift the lid.
4. Mash for texture
Use a potato masher to crush about a quarter of the potatoes right in the pot, leaving the rest chunky. This releases starch and gives the soup a naturally creamy body.
5. Thicken the soup
Whisk the cornstarch with 1/4 cup cold water until smooth, then ladle in 1 cup of hot broth and whisk again. Stir the slurry back into the slow cooker, cover, and cook on HIGH for 20 to 30 minutes until the soup thickens enough to coat the back of a spoon.
6. Finish with dairy and cheese
Turn the slow cooker to WARM or off, then stir in the evaporated milk and shredded cheddar until the cheese melts completely and the soup looks glossy. Do not boil after adding dairy or the soup can curdle.
7. Taste and season
Taste and add salt and pepper as needed, keeping in mind the bacon and cheese add saltiness. If the soup is too thick, loosen it with a splash of warm broth or milk.
8. Serve loaded
Ladle into bowls and top with crumbled bacon, extra cheddar, and sliced green onions. Serve hot with crusty bread or oyster crackers for dipping.
Delicious Variations
Loaded Baked Potato
Stir in 1/2 cup sour cream at the end and top with extra bacon, cheddar, and chives for a fully loaded version.
Cheesy Broccoli Potato
Add 2 cups of chopped broccoli florets during the last 45 minutes of cooking for a greener, heartier soup.
Spicy Southwest
Swap half the broth for a can of diced green chiles and add 1 teaspoon cumin and a pinch of cayenne for a Tex-Mex twist.
How to Store Easy Crockpot Potato Soup Recipe
Refrigerator
Store cooled soup in an airtight container in the refrigerator for up to 4 days; stir well before reheating since it thickens as it chills.
Freezer
Freeze in portioned containers for up to 3 months, but note that dairy-based soups can separate slightly; whisk in a splash of broth or milk while reheating to smooth it out.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring between intervals, until steaming but not boiling.
Frequently Asked Questions
Q: Can I make this potato soup in the Instant Pot instead?
Yes, pressure cook the potatoes, onion, garlic, and broth on HIGH pressure for 8 minutes with a 10-minute natural release, then stir in the slurry and use the sauté function to thicken. Add the evaporated milk and cheese after turning the pot off so the dairy does not curdle.
Q: Why did my crockpot potato soup turn out gluey or gummy?
Over-mashing or over-blending releases too much starch, which makes the soup gluey. Mash only about a quarter of the potatoes and stir gently rather than blending with an immersion blender.
Q: Can I leave the potato skins on?
Yes, scrubbed skin-on potatoes work fine and add extra fiber and rustic texture, though the soup will be less smooth. Russet skins can be slightly bitter, so peel them if you prefer a cleaner flavor.
Q: How do I keep the soup from curdling when I add the milk?
Add the evaporated milk and cheese only after the slow cooker is turned off or set to warm, and never let the soup boil afterward. Tempering the milk with a little hot broth first adds extra insurance against curdling.
Q: Can I double this recipe for a crowd?
You can double it in an 8-quart slow cooker, but keep the pot no more than two-thirds full and add 1 to 2 extra hours of cooking time on low. Thicken with the same ratio of cornstarch slurry and taste before serving.
Grab your slow cooker and a bag of potatoes, and let this Easy Crockpot Potato Soup Recipe simmer into your new weeknight favorite. If you make it, leave a rating and comment below to let me know how your family liked it!
Easy Crockpot Potato Soup Recipe
This Easy Crockpot Potato Soup Recipe delivers creamy, loaded baked-potato flavor with almost no effort, thanks to a slow cooker and simple pantry staples.
🧂 Ingredients
- 3 pounds (1.36 kg) russet potatoes, peeled and cut into 1/2-inch cubes
- 1 medium yellow onion, diced (about 1 cup / 160g)
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 tablespoons cornstarch whisked into 1/4 cup (60 ml) cold water
- 1 can (12 ounces / 354 ml) evaporated milk
- 6 slices bacon, cooked and crumbled
- 1 cup (113g) shredded sharp cheddar cheese, plus more for serving
- 3 green onions, sliced, for garnish
📋 Instructions
- 1Prep the vegetables — Peel and cube the potatoes into 1/2-inch pieces and dice the onion and garlic. Keeping the cubes uniform ensures they cook at the same rate and turn tender in the same window.
- 2Load the slow cooker — Add the potatoes, onion, garlic, salt, pepper, and chicken broth to a 6-quart slow cooker and stir to combine. The broth should just barely cover the potatoes; add up to 1/2 cup water if needed.
- 3Slow cook on low — Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender and crush easily against the side of the pot. The broth should be gently bubbling at the edges when you lift the lid.
- 4Mash for texture — Use a potato masher to crush about a quarter of the potatoes right in the pot, leaving the rest chunky. This releases starch and gives the soup a naturally creamy body.
- 5Thicken the soup — Whisk the cornstarch with 1/4 cup cold water until smooth, then ladle in 1 cup of hot broth and whisk again. Stir the slurry back into the slow cooker, cover, and cook on HIGH for 20 to 30 minutes until the soup thickens enough to coat the back of a spoon.
- 6Finish with dairy and cheese — Turn the slow cooker to WARM or off, then stir in the evaporated milk and shredded cheddar until the cheese melts completely and the soup looks glossy. Do not boil after adding dairy or the soup can curdle.
- 7Taste and season — Taste and add salt and pepper as needed, keeping in mind the bacon and cheese add saltiness. If the soup is too thick, loosen it with a splash of warm broth or milk.
- 8Serve loaded — Ladle into bowls and top with crumbled bacon, extra cheddar, and sliced green onions. Serve hot with crusty bread or oyster crackers for dipping.
