This creamy crockpot potato soup has been a cold-weather staple in my kitchen for years. I remember discovering this combination on a damp November afternoon when I wanted something hands-off but deeply comforting; the slow cooker turned humble pantry staples into something silky and rich without babysitting the stove. The texture is velvety with small bites of soft, tender potato and crisp, smoky bacon sprinkled on top. It’s the kind of recipe that draws everyone to the table and gets quiet nods of approval between spoonfuls.

I first made this for a family game night and it quickly became the requested dish for potlucks and casual Sunday dinners. The butter and flour form a light roux that thickens the broth into a luscious base; whole milk and sour cream add creaminess while shredded cheddar contributes both depth of flavor and that comforting cheese pull you want in every bowl. This version balances convenience and flavor — most of the work happens up front and the crockpot takes care of the rest.

Ingredients

• Potatoes: Use 2 pounds of large, starchy potatoes, peeled and cut to 1-inch cubes. Russets or Yukon Golds work well — russets break down more for a thicker base while Yukon Golds keep a creamier mouthfeel. Choose firm potatoes without sprouts.
• Chicken broth: Two cups of low-sodium broth provides savory liquid while allowing you to control salt. If you prefer a richer base, use chicken stock.
• Bacon: Eight ounces of bacon, cooked and chopped. Thick-cut gives meatier bites; cook until crispy so the rendered fat adds flavor without soggy pieces.
• Onion and garlic: Half a medium onion, finely chopped, and two cloves garlic, minced. These aromatics build the soup’s savory backbone.
• Salt and pepper: Start with 1 teaspoon salt and 1/4 teaspoon pepper and adjust after adding dairy because cheese brings saltiness.
• Butter and flour: Four tablespoons unsalted butter and 1/4 cup all-purpose flour create a roux that thickens the liquid. Use unsalted butter so you can regulate seasoning.
• Milk and cheese: Two cups whole milk and one cup shredded cheddar add cream and tang. Mild cheddar keeps the flavor gentle; sharp cheddar gives more bite.
• Sour cream: Three quarters cup sour cream stirred in at the end adds silkiness and a bright finish. Reserve some for dolloping on top if desired.
• Toppings: Chopped green onions, extra bacon bits, additional cheese or hot sauce for serving.

Instructions

Prepare the vegetables and bacon:Peel and cube 2 pounds of potatoes to roughly 1-inch pieces so they cook evenly. Finely chop 1/2 medium onion and mince 2 garlic cloves. Cook eight ounces of bacon in a skillet until crisp; drain on paper towels, then chop into bite-sized pieces. Save a tablespoon of bacon fat to stir into the crockpot for extra depth if you like. Total prep time: about 15 minutes.Combine in the crockpot:Place cubed potatoes, 2 cups chicken broth, cooked bacon, chopped onion, minced garlic, 1 teaspoon salt and 1/4 teaspoon black pepper into the insert. Stir to distribute seasonings and bacon. The broth should come about halfway up the potatoes; add a splash more if needed. This is the base that will slowly infuse flavor as it cooks.Cook until tender:Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours. The potatoes are done when a fork slides through easily. For a slightly thicker result, mash about one quarter of the potatoes right in the crockpot with a potato masher or the back of a large spoon — this releases starch and makes the broth silkier.Make the dairy thickener and finish:In a small saucepan or microwave-safe bowl, melt 4 tablespoons unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for one minute to remove raw flour taste, then gradually whisk in 2 cups whole milk off the heat until smooth. Pour this mixture into the crockpot along with 1 cup shredded cheddar and 3/4 cup sour cream. Stir gently and recover.Final meld and serve:Continue cooking on low for another 30 to 60 minutes, stirring occasionally. The cheddar should melt completely and the soup will thicken. Taste and adjust seasoning with additional salt or pepper. Serve hot with chopped green onions and extra bacon or cheese on top.

Storage Tips

Cool the soup to room temperature before refrigerating. Store in airtight containers for up to 4 days. For freezing, portion into freezer-safe containers leaving headspace for expansion and freeze for up to 3 months. To reheat, thaw overnight in the fridge and rewarm slowly on low heat, stirring frequently to reincorporate any separated dairy. Avoid boiling after adding milk and sour cream to keep the texture smooth.

Ingredient Substitutions

For a lighter version, substitute 2% milk for whole milk and use reduced-fat sour cream — note the final texture will be slightly less silky. For a vegetarian option omit bacon and use vegetable broth; add smoked paprika or a teaspoon of liquid smoke for a hint of smokiness. If you need gluten-free, replace flour with a 1:1 gluten-free flour or use a cornstarch slurry as mentioned earlier; add the slurry gradually until you reach desired thickness.

Serving Suggestions

Serve bowls with chopped green onions, extra shredded cheddar, and crispy bacon bits. Offer crusty bread or buttery dinner rolls for dipping. For a lighter accompaniment, a crisp green salad with a sharp vinaigrette cuts through the richness and adds brightness. This soup also pairs well with roasted vegetables or a simple ham sandwich for a casual lunch.

Cultural Background

This style of potato soup draws from classic American comfort-cooking traditions that celebrate simple, hearty ingredients prepared in straightforward ways. Potatoes have been a staple in many regional cuisines because they’re affordable, filling, and versatile. Adding dairy and bacon is a much-loved adaptation that yields rich mouthfeel reminiscent of chowders and farmhouse soups common in colder climates.

Seasonal Adaptations

In spring swap some potatoes for leeks for a brighter flavor, or add peas and fresh herbs like parsley. For autumn, stir in roasted sweet potato cubes and a pinch of smoked paprika to echo seasonal flavors. Around the holidays add roasted garlic or a handful of caramelized onions for a deeper, more festive profile.

Meal Prep Tips

Make a double batch and freeze single-portion containers for easy lunches. Cook the bacon and grate the cheese ahead of time, and store them separately to preserve texture. If prepping in advance, hold back the sour cream and add it when reheating to keep the consistency fresh. Label containers with date and contents for quick rotation from freezer to table.

Thank you for taking a bowl of this cozy soup into your home — I hope it becomes a comforting repeat just like it did for my family. Don’t be afraid to tweak the toppings and texture until it suits your crowd perfectly.