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Comfort Crockpot Meals Creamy Potato Soup

I make this on slow days when the kitchen feels quiet and the house needs a warm hug. Comfort Crockpot Meals sits at the heart of this bowl. We start with Creamy Potato Soup, the kind that coats the spoon and smells like home. The broth turns rich from butter and cream while potatoes soften and give body. I taste a spoon and think yes that is dinner. You can follow a simple potato soup recipe and keep the work light. Toss it in and let the pot do the job. I like easy crockpot soup recipes that fit busy afternoons. The steps stay small. The payoff feels big. Crisp bacon on top. Sharp cheese melts fast. Each bite lands cozy and clean. For days when you want crockpot soup recipes easy, this one stays friendly. It reads like a note from a friend. It brings classic potato soup flavor and a soft finish. If you cook for kids or a crowd, it scales well. I test it often and tweak salt or pepper as needed. Some nights I swap broth and try crock pot chicken soup recipes for a gentle change.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keywords: Comfort Crockpot Meals, copycat outback soup, creamy potato soup, crock pot chicken soup recipes, crockpot soup recipes easy, easy crockpot soup recipes, Loaded Baked Potato Soup, potato soup, simple potato soup recipe, slow cooker potato soup
Servings: 6 servings
Author: Linda

Ingredients

For the Soup

  • 6 large russet potatoes peeled and diced
  • 4 slices bacon chopped
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 1/2 cups heavy cream
  • 1 1/2 cups shredded cheddar or colby jack
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon ground black pepper

For Serving

  • sliced green onions
  • extra shredded cheese
  • extra crisp bacon pieces

Instructions

Slow Cooker

  1. Cook bacon in a skillet until crisp. Move bacon to a plate. Leave a spoon of drippings in the pan.
  2. Add onion and garlic to the skillet. Stir until soft. Add butter and let it melt. Sprinkle in flour and whisk to form a blond paste.
  3. Whisk in chicken broth. Stir until smooth. Pour this into the slow cooker.
  4. Add potatoes, water, salt, and pepper. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until potatoes are tender.
  5. Stir in heavy cream and most of the cheese. Mash a few potatoes against the side to thicken.
  6. Ladle into bowls. Top with bacon, green onions, and more cheese.

Stovetop

  1. Crisp the bacon in a dutch oven. Remove to a plate. Keep a spoon of drippings in the pot.
  2. Cook onion and garlic until soft. Add butter. Whisk in flour until smooth.
  3. Add broth while whisking. Add potatoes, water, salt, and pepper. Simmer until tender about 20 to 25 minutes.
  4. Stir in cream and most of the cheese. Mash a few potatoes to thicken. Serve with bacon and green onions.

Notes

Use Yukon gold for a silkier bite. For a thicker bowl mash more potatoes or stir in a spoon of instant potato flakes. Vegetable broth works. For more body add a small splash of sour cream when you add the cheese. Leftovers keep up to four days in a sealed container in the fridge. Reheat gently and thin with broth if needed.