Crock-Pot Potato Soup Recipe: Creamy Potato Soup

crock-pot-potato-soup-recipe-creamy-potato-soup Credit: CC-BY-2.0/jeffreyw/Wikimedia Commons

For a filling soup that warms you up quickly when the weather turns cold, it's hard to beat potato soup. If your kids think potatoes only come in French fry and hash brown forms, make a batch of this creamy potato soup to show them how versatile spuds can be. This Crock-Pot potato soup recipe is not only good, but also simple to make as well. {"content_type":"recipe","recipe":{"entries":[{"directions":"

1. In a skillet, cook the bacon slices until crispy. Drain on paper towel and allow to cool. Crumble the bacon and set aside.

2. Peel the onion and dice. Peel and mince the garlic cloves.

3. Using the grease from the bacon, cook the onions on medium heat until the onions turn translucent, about eight minutes. Add the garlic, thyme and flour and cook for another minute.

4. Add one cup of the broth to the skillet and stir well using a whisk. Transfer the onion mixture to the Crock-Pot.

5. Peel the potatoes and cut into bite-sized cubes. Add the potatoes and the remaining broth to the Crock-Pot. Add a pinch of salt and black pepper to taste. Stir well and place the lid securely onto the Crock-Pot.

6. Set the temperature to high and cook for up to four hours or until the potato pieces are tender.

7. Reduce the heat to keep warm. Add the cream cheese and stir until the cheese melts.

8. Use an immersion blender and puree the soup until smooth.

9. Add the half and half and let the soup sit for about 10 minutes.

10. Mince the chives and set aside.

11. Serve the soup in bowls or mugs and top with the crumbled bacon, shredded cheddar cheese and chives as desired.

Tips and suggestions: For a chunkier creamy potato soup, remove several potato pieces using a slotted spoon prior to blending the soup. To make the soup more diet-friendly, use low-fat cream cheese and substitute two percent milk for the half and half. Kept in a sealed container, the soup will keep refrigerated for about four days.


  • 4 slices bacon
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 6 cups vegetable broth
  • 6 large russet or Yukon gold potatoes
  • 8 ounces cream cheese
  • 1/2 cup half and half
  • Salt, to taste
  • Ground black pepper, to taste
  • Shredded cheddar cheese, for garnish
  • Chives, for garnish