Crockpot Potato Soup (the lazy cozy dinner I actually love)

Creamy Crockpot potato soup with tender potatoes, cheese, and bacon. Easy slow cooker recipe for cold days.

This is one of those recipes I make when I don’t want to think too much but still want something warm and comforting.

You basically throw everything into the slow cooker, let it do its thing, and by dinner time your kitchen smells amazing. It’s simple, filling, and honestly hard to mess up.

Prep time: 15 minutes
Cook time: 4 hours (High) or 7 hours (Low)
Total time: 4 h 15 min
Servings: 6
Calories: ~320 per serving

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Why I keep making it

— You don’t have to stand at the stove
— It turns out thick, creamy, and really satisfying
— You can load it up with toppings (best part, honestly)
— Ingredients are super basic
— Works great if you’re cooking for a few people

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Ingredients

• 6 cups potatoes, peeled and diced (russet or Yukon Gold work best)
• 1 cup chopped onion
• 2 celery stalks, chopped (optional, but I usually add them)
• 3 cloves garlic, minced
• 4 cups chicken broth (or veggie broth)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• Salt and pepper

Optional on top: green onions, extra cheese, more bacon

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How I make it

1. First, I prep everything — peel and cut the potatoes into small chunks (not too big or they take forever to cook). Chop the onion, celery, and garlic.
2. Then I quickly sauté the onion, celery, and garlic in a bit of butter for a few minutes. You can skip this step if you’re in a hurry, but it really adds more flavor.
3. After that, everything goes into the slow cooker — potatoes, sautéed veggies, and broth.
4. I cover it and let it cook:
5. — about 4 hours on High
   — or around 7 hours on Low
6. Once the potatoes are really soft, I mash part of them прямо в кастрюле (not all of it). This makes the soup thicker but still leaves some chunks.
7. Then I add the cream and cheese and stir until everything melts and comes together.
8. Taste it at the end and only then add salt and pepper — cheese already adds salt.
9. Serve it hot with bacon on top (mandatory in my opinion 😄).

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A few things that actually matter

— Don’t blend everything completely, or it turns into puree
— If it’s too thick, just add a bit of broth or milk
— Always season at the end
— Try to cut potatoes evenly so they cook at the same time

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If you want to change it

You can make it dairy-free with coconut milk and skip the cheese.
Vegetarian version is easy — just use veggie broth and no bacon.
Different potatoes = different texture (Yukon = creamier, red = more firm).

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Storage

I keep leftovers in the fridge for about 3–4 days.

You can freeze it too, just let it cool first. When reheating, I usually add a bit of broth so it’s not too thick.

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Quick answers

Can I use frozen potatoes?
Yes, it works. Just slightly reduce the cooking time.

How do I make it thicker?
Mash more potatoes or add a bit of cornstarch mixed with water.

Can I add other veggies?
Sure — carrots or leeks work really well.

Is it gluten-free?
Yes, just double-check your broth and toppings.

There is something incredibly comforting about a rich, silky sauce. Our famous Marry Me Chicken set the bar high, but our latest pasta dishes are just as indulgent. Choose between the iron-rich creamy chicken spinach pasta or the elegant creamy shrimp pasta. If you’re in the mood for a more traditional red sauce, our beef pasta with tomato sauce is a timeless family favorite.