This crockpot potato soup recipe is what cozy nights are made for! Here's a delicious soup filled with tender hash browns, smoky bacon bits, and melty cheddar cheese. It’s the ultimate comfort food that tastes like something Mom made on cold days, but with a modern twist: no canned soups in sight.
This creamy potato bacon soup is made without cream of chicken soup, but it’s still rich, hearty, and every bit as satisfying.
Why You’ll Love This Crockpot Potato Soup
- No cream of chicken soup: Just real ingredients like milk, broth, and cream cheese for natural creaminess.
- Dump-and-go simple: Frozen hashbrowns mean zero peeling or chopping.
- Feeds hungry families: Perfect for feeding your kids after school or taking to the field crew.
- Customizable: Swap in vegetable broth for a vegetarian version or try turkey bacon for a lighter touch.
- Ultimate comfort food: It’s the kind of recipe you’ll want to keep in your folder of favorite recipes for cold days.
Ingredients You’ll Need
Here’s what makes this slow cooker creamy potato soup so cozy and delicious:
- Frozen diced hash browns: These save time and keep this a true “set it and forget it” meal. You can use the shredded or diced potato version. If you have fresh potatoes and want to shred them for this soup, that works, too!
- Chicken stock (or vegetable broth): Adds a flavorful base and either works great. I like to keep homemade chicken broth in my freezer for recipes like this.
- Onion powder, salt & pepper: These are simple pantry staples that let the other flavors shine, plus you don't have to chop and onion.
- Milk & cream cheese: The key to a naturally creamy, thicker soup without any canned cream soups.
- Optional toppings: Cheddar cheese (go with sharp cheddar for bold flavor), bacon bits and green onion for a pop of color and freshness.
I tested this recipe several times and found that cubed potatoes break down more so than shredded potatoes. Both work; it just depends on your preferences.
I also found that pureeing the soup eliminated the need to add sour cream or cream cheese. If you like the tang those ingredients impart you can stir them in at the end.
Note: This recipe is naturally gluten-free, no flour needed.
How to Make Slow Cooker Potato Bacon Soup
- Step 1: In your slow cooker, combine the hash browns, milk, chicken stock, onion powder, salt, and pepper.
Stir gently and cover with the lid.
- Step 2: Cook on low for 5–6 hours, stirring occasionally, until the potatoes are tender and the soup is creamy.
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- Step 3: For a creamy soup, use a blender or immersion blender to puree the soup to your liking. Note: Do not overfill the blender.
- Step 4: Taste and adjust seasoning, then serve hot with bacon bits, cheese, chopped green onions and a dollop of sour cream if you like.
Variations
- Loaded Baked Potato Soup: Add a dollop of sour cream, chives, and shredded cheese on top.
- Ham & Potato Soup: Stir in leftover holiday ham instead of bacon.
- Creamy Veggie Potato Soup: Add peas, broccoli, or carrots in the last hour.
Storage and Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of milk or broth if it thickens.
- Freeze: If freezing, do so before adding the dairy for best results. Add milk, cream cheese, and cheddar after thawing and reheating.
Pro Tip: For an extra-smooth texture, use an immersion blender to blend part of the soup before serving.
Serving Suggestions
Pair this great recipe with:
- Warm dinner rolls
- A crisp salad
- Or even air fryer grilled cheese (my kids love that combo!)
Other soup recipes you'll love:
Recipe
Crockpot Creamy Potato Soup
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Ingredients
- 30 ounces frozen diced hashbrowns
- 32 ounces chicken stock or vegetable broth low sodium if desired
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
Optional toppings
- sharp shredded cheddar cheese, green onions and bacon bits for garnish
Instructions
- Add 30 ounces frozen diced hashbrowns, 32 ounces chicken stock or vegetable broth, 1 cup whole milk, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper to your slow cooker.
- Cover with the lid and cook on low 5–6 hours, stirring occasionally, until potatoes are soft.
- Serve hot topped with bacon, cheese or green onions.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Beth says
Yum! This soup is my husband's favorite! I can't wait to make this again!
Anita says
I love how easy it is to prepare this potato soup. It's so delicious and my picky eaters want seconds!
Christie Gagnon says
This soup is so hearty and delicious!
Cindy says
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
Beth says
Yum! This soup is my husband's favorite! I can't wait to make this again!
Anita says
I love how easy it is to prepare this potato soup. It's so delicious and my picky eaters want seconds!
Cindy says
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!