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Creamy Potato Soup served in a rustic bowl, showcasing its comforting texture and delicious appearance.

BEST CROCK POT POTATO SOUP

This recipe combines the hands-off convenience of a crock pot with scientifically-backed techniques to create the ultimate potato soup. A blend of starchy and waxy potatoes, sautéed aromatics, and the careful addition of dairy ensure a creamy, flavorful, and comforting soup every time.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 1 pound Russet potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup cooked bacon, crumbled reserve some for garnish
  • 1/4 cup chopped fresh chives reserve some for garnish
  • 2 tablespoons butter
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional

Equipment

  • 6-quart crock pot
  • skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • spatula
  • Immersion blender or regular blender
  • Ladle
  • Bowls

Method
 

  1. Sauté Aromatics: Melt butter in a skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Combine Ingredients: Transfer the sautéed onion and garlic to a 6-quart crock pot. Add the cubed Yukon Gold and Russet potatoes, chicken broth, salt, pepper, garlic powder, and onion powder (if using).
  3. Slow Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork.
  4. Mash Potatoes (Optional): For a smoother soup, use an immersion blender to partially blend the soup. Leave some chunks for texture. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the crock pot. Be cautious when blending hot liquids!
  5. Add Dairy: Stir in the heavy cream and sour cream. Heat through for another 15-20 minutes on low. Do not boil.
  6. Incorporate Bacon: Stir in most of the cooked bacon, reserving some for garnish.
  7. Serve: Ladle the potato soup into bowls. Garnish with remaining bacon crumbles and fresh chives. Serve hot.

Notes

For best results, use a combination of starchy (Russet) and waxy (Yukon Gold) potatoes. Sautéing the aromatics enhances the flavor. Add dairy at the end to prevent curdling. Pre-cooking the bacon and adding it later preserves its flavor. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegetarian version, use vegetable broth and omit the bacon. You can also add other vegetables, such as carrots or celery, for extra flavor and nutrients.