Best Crockpot Potato Soup Nights

This crockpot potato soup is the recipe that brings true farmhouse comfort to your table without hovering over the stove all day. My family asks for this creamy bacon-loaded soup every winter and I owe its depth of flavor to my grandmother’s slow-cooked Sunday tradition. With this version you get all the nostalgia of tender potatoes, smoky bacon, and tangy cheddar that develop for hours while you go about your busy day. This soup is proof that good things happen slowly and the reward is a pot of pure cozy goodness waiting when you are ready.

The first time I made this for a family potluck it was gone before I could even grab a second bowl and my aunt asked for the recipe on the spot

Ingredients

• Yukon Gold potatoes: choose ones that feel firm and heavy for their size these hold their shape and create the creamiest texture
• Thick cut bacon: opt for a good quality package with less fat for crispier results always cook it until perfectly crisp
• Sharp cheddar cheese: shred it fresh right before adding it to avoid that chalky bite pre-shredded cheese can give
• Whole milk: look for high quality milk for the richest base whole milk keeps it from curdling in the crockpot
• Low sodium chicken broth: buy a broth with minimal additives for a cleaner flavor this lets you control the salt
• Sour cream: pick a full fat version for silky richness add it at the end for the tangy finish
• Yellow onion and garlic: buy onions that are heavy with unblemished skin and fresh garlic bulbs for the best flavor
• Butter and all purpose flour: use these to build the roux for that classic creamy mouthfeel or swap gluten free flour if needed
• Salt and black pepper: always taste and adjust seasoning right at the end
• Fresh chives: optional but a handful of chopped chives on top add a pop of color and freshness

Instructions

Cook the Bacon:

Dice the bacon strips and cook in a skillet over medium heat stir often and remove once fully crisp transfer to a paper towel lined plate this ensures the bacon adds crunch and deep flavor

Layer the Base:

Place peeled diced Yukon Gold potatoes chopped onion minced garlic and all the crisp bacon into your crockpot pour chicken broth over the vegetables sprinkle in a big pinch of salt and freshly cracked pepper stir well to combine every bit

Slow Cook:

Set the crockpot on low for six to eight hours or high for three to four hours the potatoes should be fork tender when done check by piercing with a fork nothing should feel hard or crunchy at the center

Make the Roux:

Melt butter in a medium saucepan over medium low heat whisk in the flour until the mixture is smooth and bubbly about one full minute this step gives the soup its signature thickness

Add Milk to Roux:

Slowly pour the whole milk into the pan with the roux whisking constantly to avoid any lumps heat gently until the mixture coats the back of a spoon and is silky with no raw flour taste

Combine All:

Pour the thickened milk mixture into the crockpot and stir gently use a potato masher to mash some of the potatoes until the soup is as thick as you like but leave plenty of chunks for texture

Add Cheese and Sour Cream:

Stir in shredded sharp cheddar cheese and a generous scoop of sour cream right before serving let everything melt in to boost the creaminess and give that tangy finish

Taste and Finish:

Taste the soup and add more salt or pepper if needed finish with a handful of fresh chives on top for a bright grassy kick

Sour cream should always be added at the very end so it stays smooth The balance of Yukon Gold potatoes and sharp cheddar never fails in my kitchen if I could pick one ingredient to never skip it would be the thick cut bacon my husband claims it is what makes this soup feel like a true farmhouse meal I remember the first time my kids helped mash the potatoes a messy kitchen full of laughter and soup steam rising from the crockpot

How to Store and Reheat

Keep leftover potato soup in airtight containers in the fridge for up to three days the flavors deepen over time To prevent a skin forming press plastic wrap directly on the soup surface before closing the lid For reheating use low heat on the stove and add a splash of broth or milk if thickened Microwave gently in short bursts stirring often this keeps it creamy and lump free

Best Substitutions

Swap the bacon for cooked diced ham or turkey for a lighter spin Vegetarian friends can use a plant based bacon and vegetable broth Gluten free flour can replace all purpose for a fully gluten free recipe Any good melting cheese works but I find extra sharp cheddar holds up to the rich potatoes

Serving Suggestions

Ladle into big bowls and top with extra cheese chives and a few bacon crumbles For a party serve with crusty bread and a green salad My family loves pairing this soup with classic buttermilk biscuits for a Sunday supper

A Bit of Soup History

Potato soups have been a staple in farmhouse kitchens for centuries thanks to how humble ingredients become something comforting with time and a little care My grandmother’s recipe always called for letting the soup simmer until the potatoes nearly fell apart which I have adapted for slow cooker ease The bowls may be modern but the comfort is timeless

Seasonal Adaptations

Stir in diced carrots or leeks for a touch of sweetness in fall Top with fresh garden chives or parsley in the spring for brightness Replace bacon with diced turkey ham after a holiday meal for a new twist This recipe loves being played with and that flexibility is why it never gets old in my family

Success Stories

Countless friends have adopted this soup for their own holiday tables I often get texts from neighbors who say it saved their weeknight dinner rush The time investment is small but the rewards always feel extra special

Freezer Meal Option

Ladle cooled soup into freezer safe containers and freeze up to two months Thaw overnight in the fridge then reheat slowly on the stove Stir in a little cream or broth to refresh the texture You can freeze before adding cheese and sour cream then add fresh when reheating for best results

Each spoonful is simple farmhouse comfort the whole family will look forward to on chilly nights. Make it once and it will become part of your own cozy weeknight repertoire.

Common Questions About the Recipe

→ What type of potatoes work best?

Yukon Gold potatoes hold their shape and result in creamy texture, making them ideal for slow cooking.

→ How can I achieve a thicker consistency?

Mash some of the potatoes in the crockpot before serving, or add a flour-based roux for extra creaminess.

→ Can this soup be made dairy-free?

Yes, substitute non-dairy milk and cheese alternatives, and use plant-based sour cream for a dairy-free version.

→ How do I prevent the cheese from clumping?

Add freshly shredded cheese near the end of cooking and stir until fully melted for a smooth texture.

→ What’s the best way to store leftovers?

Cool soup completely, then store in airtight containers in the fridge for up to three days for best flavor.

→ How can I reheat without losing creaminess?

Reheat gently on the stovetop, adding a splash of milk or broth and stirring often for a smooth, silky result.