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a bowl of loaded baked potato soup, from Shelf Cooking
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5 from 1 vote

Easy Crockpot Potato Soup

Try this crockpot soup once, and we bet you'll make it a part of your regular meal rotation! It's a crowd-pleaser, kid-friendly dinner option.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Soup
Cuisine: American
Keyword: crockpot, slow cooker
Servings: 8

Ingredients

  • 2 lbs Russet potatoes, diced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 2 tbsp minced garlic
  • 1 cup bacon bits
  • 2 tsp chicken bouillon
  • salt & pepper to taste
  • cups whipping cream
  • 1 cup shredded cheddar cheese
  • ½ cup softened cream cheese

Instructions

  • Spray or line your crockpot.
  • Add diced potatoes, onions, garlic, bacon bits, 4 cups chicken broth, and salt and pepper/spices to the pot. Cook until potatoes are tender, for around 8 hours on low or 4 hours on high.
  • Remove 2 cups of the soup and place it in a blender with whipping cream and and cream cheese and pulse until smooth. Add more whipping cream or chicken broth as needed. To thicken the soup, add cornstarch, ½ cup at a time.
  • Pour your blended mixture into the crockpot and turn the heat up to high. Stir in your shredded cheese and cook for an additional 10 minutes, or until cheese is melted. Top with your desired garnishes, serve, and enjoy.

Notes

Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stovetop and enjoy!