Easy Crockpot Potato Soup: A Cozy, Cheesy Classic
Potato soup is the ultimate comfort food, and this rich, creamy, slow-cooked potato soup is packed with flavor. Made with butter potatoes, cream cheese, ranch seasoning, and cheddar, it’s a simple yet delicious dish that simmers all day in a slow cooker. Perfect for cold weather, family dinners, or meal prep, this soup is a warm, hearty option that’s easy to make and incredibly satisfying.
This recipe is versatile and customizable—you can blend it to your desired consistency, adjust the seasonings, and top it with crispy bacon and extra cheese for a perfect finishing touch. Whether you enjoy it as a main dish or a side, this soup is sure to be a household favorite.
Why You’ll Love This Slow Cooker Potato Soup
- Effortless Cooking: The slow cooker does the work for you, making it great for busy days.
- Creamy & Flavorful: A blend of butter potatoes, cream cheese, and cheddar creates a rich and creamy soup.
- Comfort in a Bowl: The ultimate cozy meal for fall and winter.
- Easily Customizable: Adjust the thickness, seasonings, or toppings to your liking.
- Great for Meal Prep: Stores well in the fridge or freezer for easy leftovers.
Ingredients Breakdown
- Sweet Onion & Garlic: The aromatic base that enhances flavor.
- Olive Oil: Helps sauté the onion and garlic.
- Butter Potatoes (or Yellow/White Potatoes): Their buttery texture makes for a naturally creamy soup.
- Vegetable Broth: Adds depth to the soup while keeping it vegetarian-friendly.
- Cream Cheese: Creates the rich, creamy consistency.
- Ranch Seasoning: Adds a delicious blend of herbs and spices. You can use store-bought packets or homemade seasoning.
- Shredded Cheddar Cheese: Adds sharp, cheesy goodness.
- Bacon: A crispy, savory topping for extra flavor.
How to Make Creamy Potato Soup in the Slow Cooker
Step 1: Sauté the Aromatics
Set your slow cooker to high and add olive oil, diced onion, and minced garlic. Let it cook for 20 minutes, stirring occasionally to release the flavors.
Step 2: Prep the Potatoes
While the aromatics are cooking, wash and towel-dry your potatoes. Dice them into ½-inch cubes for even cooking.
Step 3: Add Ingredients to the Slow Cooker
Add the cream cheese, vegetable broth, and diced potatoes to the pot. Stir in ranch seasoning (homemade or store-bought). Mix well to combine everything.
Step 4: Slow Cook the Soup
Cover and cook on high for 6-8 hours, or until the potatoes are soft and fully cooked.
Step 5: Blend a Portion of the Soup
For a thicker consistency, blend about ¼ of the soup using an immersion blender or transfer some to a regular blender before returning it to the pot.
Step 6: Cook the Bacon (Optional)
If using bacon, cook it according to the package instructions. Crumble or chop it into small pieces for topping.
Step 7: Add Cheese & Serve
Right before serving, stir in 2 cups of shredded cheddar until fully melted. Ladle the soup into bowls and top with extra cheese and bacon crumbles.
Tips & Customizations
- For a Thicker Soup: Blend more of the soup or add a bit of mashed potato.
- For a Thinner Soup: Stir in a little extra vegetable broth or milk.
- Make It Vegetarian: Omit the bacon or replace it with crispy fried onions or coconut bacon.
- Extra Flavor Boost: Add a dash of smoked paprika or a sprinkle of chives.
- Spicy Kick: Stir in red pepper flakes or hot sauce.
How to Store & Reheat Potato Soup
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well! Store in freezer-safe containers for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed. If using a microwave, reheat in 30-second intervals, stirring in between.
Using Souper Cubes
This is perfect for Souper Cubes—silicone trays that are for the freezer to proportion food! I use them for EVERYTHING!! The cubes make it so easy to pop out and defrost and reheat just what you need. They are also oven safe!
What to Serve with Potato Soup
Pair this soup with:
🥖 Crusty Bread or Dinner Rolls – For dipping! Here’s the recipe for croutons!
🥗 A Fresh Side Salad – Adds some crunch and balance.
🧀 Extra Cheese & Green Onions – The perfect finishing touch.
🥓 More Bacon Crumbles – Because extra bacon is always a good idea.
This slow cooker potato soup is warm, comforting, and ridiculously easy to make. It’s rich, creamy, and packed with flavor, making it the perfect dish for busy weeknights or cozy weekends. Whether you keep it simple or load it up with toppings, this soup is a crowd-pleaser that the whole family will love.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Potato Soup
Ingredients
- 1 diced sweet onion
- 2 tablespoons garlic
- Olive oil
- 5 lb bag butter potatoes or gold yellow white potatoes
- 16 ounces cream cheese
- 6 cups vegetable broth
- 4 tablespoons ranch seasoning
- Bacon
- 2 cups shredded cheddar
- Blend ¼ of soup to thicken
Instructions
- Dice one large sweet onion. Set the Crockpot or slow cooker to high cook. Add a drizzle of olive oil, diced onion and minced garlic. Cook for 20 minutes.
- While the aromatics are cooking, prepare your additional ingredients. Wash a 5 pound bag of potatoes and towel dry.
- Dice potatoes into ½ inch chunks.
- Add cream cheese, veggie broth and potatoes to the pot.
- Add homemade ranch seasoning (recipe is in chapter one) or two packets of ranch seasoning.
- Mix everything in the slow cooker.
- Cook on high for 6-8 hours, or until the potatoes are tender and cooked through.
- Once the potatoes are fully cooked, blend about ¼ of the soup using an immersion blender or transferring some to a blender. This helps thicken the soup.
- Optional: 30 minutes before you’re ready to serve, cook the bacon according to package instructions. Once cooked, crumble or chop the bacon into small pieces.
- Right before serving, add two cups of shredded cheddar and mix thoroughly.
- Serve hot in bowls, top each bowl with shredded cheddar and crispy bacon pieces.
