This creamy crockpot potato soup has been my go-to comfort meal for years. I first discovered this combination during a blustery November when I needed something simple, warm, and unfussy to feed a crowd after a weekend of outdoor projects. The smell of onions and bacon in the kitchen pulled everyone in, and the velvety, cheesy broth became the remedy for tired hands and cold noses. What makes this version special is the balance: tender potato chunks for bite, a silk-thick broth enriched with butter and whole milk, and the sharp pop of cheddar and sour cream that keeps it from feeling one-note.

I love how forgiving the method is. Toss everything into the crockpot in the morning, and when you return the house is full of savory steam and ready-to-serve goodness. The texture can be tuned by mashing a portion of the potatoes for a rustic thickness or leaving them mostly intact for a chunkier spoonful. Family members ask for it at holidays and weeknight dinners alike — it’s the sort of bowl that inspires seconds and cozy conversations.

Ingredients

• Potatoes: Use 2 pounds of large, starchy potatoes (about 4 medium), peeled and cut into 1-inch cubes. Russets or Yukon Golds work best — russets break down more for a thicker base, Yukon Golds stay creamier with a buttery flavor.
• Chicken broth: 2 cups of low-sodium chicken broth provide a savory backbone. If you prefer a vegetarian base, substitute with vegetable broth; choose a brand you enjoy like Swanson or Pacific for consistent flavor.
• Bacon: 8 ounces, cooked until crisp and chopped. Thick-cut bacon gives better texture; reserve a few pieces for topping so you have crunchy garnish.
• Onion and garlic: 1/2 medium onion finely chopped and 2 cloves garlic minced. Yellow onion is traditional for its sweet-savory balance; sautéing first is optional but deepens flavor.
• Seasoning: 1 teaspoon salt and 1/4 teaspoon ground black pepper, adjusted to taste. I recommend starting lighter and seasoning more after dairy is added.
• Butter and flour: 4 tablespoons unsalted butter and 1/4 cup all-purpose flour create a roux-like thickening directly in the crockpot for a velvety finish.
• Milk: 2 cups whole milk for richness; you can use 2% for a lighter bowl, but whole yields the creamiest texture.
• Cheddar: 1 cup shredded cheddar — mild or sharp depending on your taste. Sharp cheddar brings brightness; mild melts more smoothly.
• Sour cream: 3/4 cup to finish the soup and add tang and creaminess. Greek yogurt can be substituted 1:1 if preferred.
• Toppings: Chopped green onions and reserved bacon bits to add color, texture, and a fresh finish.

Instructions

Prepare ingredients: Peel and cube 2 pounds of potatoes into 1-inch pieces so they cook evenly. Finely chop 1/2 medium onion and mince 2 garlic cloves. Cook 8 ounces of bacon until crispy in a skillet, then drain on paper towels and chop into bite-sized pieces. Having equal-sized potato cubes is the key to uniform cooking. Combine in the slow cooker: Place the cubed potatoes, 2 cups chicken broth, cooked bacon (reserve a few tablespoons for garnish), chopped onion, minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper into the crockpot. Stir lightly to distribute ingredients; avoid over-stirring which can break down the potatoes prematurely. Cook until tender: Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Test doneness by piercing potatoes with a fork — they should be tender but not falling apart. If some cubes are still firm after the time window, cook an additional 20 to 30 minutes and recheck. Lightly mash for body: Use a potato masher or a heavy spoon to lightly mash about one-third of the potatoes in the pot to create a thicker base while leaving the rest chunky. This technique adds body without pureeing the whole batch. Add dairy and thicken: Stir in 4 tablespoons unsalted butter and 1/4 cup all-purpose flour directly into the hot mixture (cut the butter into pieces so it melts quickly). Add 2 cups whole milk, 1 cup shredded cheddar, and 3/4 cup sour cream. Mix thoroughly until the butter and cheese melt and the flour is incorporated. If the soup has lumps, whisk vigorously in small circles until smooth. Keep the cooker on low. Finish and meld flavors: Let the soup cook on low for an additional 30 to 60 minutes, stirring occasionally to prevent sticking. This final period allows the flour to thicken the liquid and for the cheese and sour cream to meld into a cohesive, creamy broth. Taste and adjust salt and pepper before serving. Serve: Ladle into bowls and garnish with chopped green onions and reserved bacon bits. Offer extra shredded cheddar and a dollop of sour cream at the table for personalizing each bowl.

Storage Tips

Allow the soup to cool to near room temperature (no more than two hours out of the cooker), then transfer to airtight containers. Refrigerate for up to 4 days. For freezing, use freezer-safe containers or heavy-duty bags and leave an inch of headspace. Thaw in the refrigerator overnight and reheat gently on the stovetop over low heat, stirring frequently; add a splash of milk while reheating if it appears too thick. Reheat only once for best quality.

Ingredient Substitutions

To make a gluten-free version, replace the 1/4 cup all-purpose flour with 3 tablespoons cornstarch mixed with 3 tablespoons cold water and whisked in toward the end of cooking. For a vegetarian version, omit bacon and use smoked paprika or a small amount of liquid smoke for depth; replace chicken broth with vegetable broth. For lower fat, use 2% milk instead of whole and reduce butter to 2 tablespoons, though the texture will be less luxurious.

Serving Suggestions

Serve with crunchy accompaniments: a green salad dressed with lemon vinaigrette, crusty bread or garlic toast to sop up the broth, and pickled jalapeños for those who like heat. For a heartier meal, pair with roasted sausages or a simple roasted vegetable tray. Garnish with chives or parsley for color and freshness.

Cultural Background

This style of potato soup is rooted in American comfort-cooking traditions where potatoes, dairy, and smoked pork often come together in one-pot hearty bowls. Variations appear across the Midwest and Northeast, influenced by immigrant traditions that emphasized thrift and rich flavors from a few staple ingredients. Over time, home cooks adapted it with local cheeses, smoked meats, and regional broths.

Seasonal Adaptations

In winter, boost richness with smoked gouda and extra bacon for an indulgent bowl; in spring or summer, lighten it with more green onions, a squeeze of lemon, and using milk instead of cream. For holiday meals, consider serving in hollowed-out bread bowls for a festive presentation and easy serving to a crowd.

Meal Prep Tips

Portion the soup into single-serving containers for easy weekday lunches. You can precook the bacon and keep it separate in the fridge to maintain crispness, adding it as a topping when reheating. The potato texture holds up well for up to four days refrigerated, making it a reliable make-ahead option for busy weeks.

Finish with a warm invitation to try small tweaks — swap cheeses, experiment with smoked salts, and adjust the dairy for preferred creaminess. This bowl is forgiving and meant to be shared; once you make it a few times you’ll have your own signature version to pass along.