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Slow Cooker Potato Soup

Slow Cooker Potato Soup

Warm up with this classic slow cooker potato soup. This comforting bowl has chunks of tender potatoes and is topped with cheese and bacon for extra flavor.
Course dinner, Main Course, Soup
Cuisine American
Keyword bacon, cheese, crock pot, crockpot, potatoes, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6


  • slow cooker
  • skillet


  • 6 slices bacon for serving, optional
  • 1 small onion diced
  • 2 pounds potatoes peeled and diced ½ inch cubes
  • 3 cups chicken stock or broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • cup heavy cream
  • 1 teaspoon cornstarch
  • 1 cup cheddar cheese grated plus additional for serving
  • ½ cup sour cream


  • Green onions
  • Bread crackers or other toppings you like


  • Cut the bacon into 1 inch pieces and cook it over medium-high heat in a medium skillet. Cook until the bacon until crispy, remove from the pan, placing on a plate lined with paper towels. Reserve the bacon fat.
  • Add the diced onion to the pan in the bacon grease and cook until tender, about 2-3 minutes.
  • To a 6 quart crockpot add the potatoes, cooked onion, chicken broth, salt, and black pepper and stir to combine.
  • Place the lid on the slow cooker and cook on high for 4 hours or 6-8 hours on low or until the potatoes are fork-tender.
  • When the potatoes are tender, use a potato masher or immersion blender to slightly mash about half of the potatoes. The more you mash, the thicker the soup will be.
  • In a small jar with a lid, shake the cream and cornstarch until smooth, about 1 minute.
  • Pour cream mixture into the crockpot with 1 cup cheese and sour cream, stir to combine well.
  • Place the lid back on the crockpot and let the soup warm through on high, about 20 minutes or until thickened.
  • Serve the soup topped with cheese, green onions and the bacon.