The very first time I made this Creamy Crockpot Potato Soup, my entire kitchen filled with the warm, cozy aroma of simmering potatoes, bacon, and sweet onions melting slowly together. I remember lifting the lid after a few hours and being hit with a wave of rich, cheesy steam that made me instantly hungry. It reminded me of the potato soups I loved growing up, but somehow even creamier and more comforting. This recipe quickly became one of my winter staples because it practically cooks itself while making the whole house smell like a hug.
Why You’ll Love This Recipe
You’ll love this Creamy Crockpot Potato Soup because it gives you that velvety, restaurant-style richness without any complicated cooking. Everything goes into the crockpot and transforms into a hearty, thick, ultra-satisfying soup that tastes like it took way more effort than it actually does. It’s cozy, indulgent, family-friendly, and perfect for cold nights or busy days when you want something warm and nourishing waiting for you.
Ingredients
- 6 cups diced potatoes (Yukon Gold or Russet)
- 1 cup diced ham or cooked bacon
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup corn kernels (optional)
- 4 cups chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups milk
- 2 tablespoons cornstarch
- 2 tablespoons cold water
You can absolutely customize the ingredients based on what you have at home. Yukon Gold potatoes make the soup naturally creamy, while Russets break down more and create a thicker texture—both work wonderfully. I’ve used leftover holiday ham, crispy bacon, or even a mix of both, and every version tastes delicious. Corn adds sweetness, but you can leave it out if you’d rather keep the soup classic. And if you prefer a richer soup, swapping milk for half-and-half or evaporated milk is a game-changer.
Equipment Needed
- 6–8 quart crockpot or slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Small mixing bowl (for the cornstarch slurry)
I prefer using a larger crockpot because this recipe makes a generous batch, and I love having leftovers. A sturdy cutting board and sharp knife make prepping the vegetables easier and safer. I also like to use a ceramic crock because it heats evenly, and the soup stays warm longer. The small bowl is just for mixing the cornstarch slurry, which helps thicken the soup at the end—an essential step for that creamy texture.
Step-by-Step Instructions
When I make this soup, I always start by prepping all of my ingredients ahead of time. There’s something satisfying about seeing all the chopped potatoes, onions, ham, and carrots lined up and ready to go. Once everything is diced, I simply toss it all into the crockpot—the potatoes, onions, carrots, corn, and meat. I pour the chicken broth over the top, and the moment that broth hits the ingredients, the pot already starts giving off that savory aroma that tells you something delicious is coming.
Next, I season everything with salt and pepper. I’ve learned not to over-season early on because the flavors deepen as the soup cooks, especially with the ham or bacon infusing the broth. I give everything a gentle stir, pop the lid on, and set the crockpot to cook on low for about 6 hours or on high for around 3 hours. As it simmers, the vegetables soften and soak up the broth, and the house slowly fills with the smell of potatoes and onions simmering together—it’s irresistible.(See the next page below to continue…)