Simple Crock Pot Potato Soup Creamy
There’s a certain magic in coming home to a meal that has been gently simmering away all day, filling the house with a deeply comforting aroma. On those damp, grey afternoons when all you want is a bowl of something warm and nourishing, this Simple Crock Pot Potato Soup is the answer. It’s a recipe I turn to time and again because it delivers a rich, creamy texture and savoury flavour with very little hands-on effort. The slow cooker does all the hard work, transforming humble potatoes into a velvety soup that feels like a hug in a bowl.
What I adore about this particular recipe is how it builds layers of flavour. It starts with smoky bacon, whose rendered fat is used to soften the onions and garlic, creating a foundation that’s anything but bland. The potatoes become wonderfully tender as they cook slowly in the savoury broth, and a final stir of double cream and sharp cheddar cheese brings it all together into a luxurious finish. This is my go-to recipe when I need something that feels special but doesn’t require me to be chained to the hob. It’s a wonderful meal for a quiet Sunday, but straightforward enough for a weekday when you can prep it in the morning.
Everyone seems to love this soup, from my kids who pile their bowls high with extra bacon bits, to friends who ask for the recipe after just one spoonful. It’s the kind of dish that encourages you to slow down, get cosy, and appreciate a simple, well-made meal. Whether you serve it with a chunk of crusty sourdough for dipping or a simple green salad, it’s a guaranteed winner.
Recipe Overview
This recipe creates a wonderfully thick and creamy potato soup, with chunks of tender potato throughout. The flavour is deeply savoury from the bacon and stock, with a sharp, cheesy finish and a hint of freshness from the chives. It’s a true set-it-and-forget-it meal. I once tried to rush this on the high setting, and while it works, I found the potatoes cook far more evenly and develop a better flavour on the low setting over a longer period.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low (or 3-4 hours on high)
- Total Time: 6 hours 20 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Simple Crock Pot Potato Soup
- Genuine Flavour: We’re not cutting corners here. The earthy taste of Maris Piper potatoes combines beautifully with the salty, smoky bacon and the rich, tangy notes of a mature Cheddar cheese. It’s a thoughtful combination that tastes like it took hours of active cooking.
- Just 20 Minutes of Prep: The beauty of a slow cooker is its convenience. Spend about 20 minutes in the morning frying bacon and chopping vegetables, then your Crock Pot handles the rest, leaving you free for the rest of the day.
- Flexible Recipe: This soup is very adaptable. You can add a finely chopped leek along with the onion for a milder, sweeter base. Swap the Cheddar for Gruyère for a nutty flavour, or add a pinch of smoked paprika for a bit of warmth.
- Great for Cosy Evenings: This soup works beautifully for a relaxed weekend lunch or a comforting weeknight dinner when the weather turns chilly. It’s substantial enough to be a meal in itself.
- Family Tested: I make this at least once a month during the autumn and winter – it’s become a family favourite. My husband loves a dash of Worcestershire sauce in his, while the kids are all about the crispy bacon topping.
Ingredients You’ll Need
For the best results, I recommend using a waxy potato like a Maris Piper or King Edward, as they hold their shape well while still becoming tender. For the stock, a good quality chicken or vegetable stock makes all the difference; I often use Knorr stock pots for a rich flavour base.
- 1.2 kg Maris Piper potatoes, peeled and cut into 2cm (¾-inch) cubes
- 200g streaky bacon, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1.2 litres chicken or vegetable stock
- 250ml double cream
- 200g mature Cheddar cheese, grated
- 50g unsalted butter
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp salt, or to taste
- 3 tbsp fresh chives, finely chopped, to garnish
Sara’s Tip: Don’t throw away all the bacon fat! Using a tablespoon of it to sauté the onions infuses the entire soup with a subtle smokiness right from the start. It’s a small step that adds a huge amount of flavour.
How to Make Simple Crock Pot Potato Soup
The process is straightforward. We begin by creating a flavour base on the hob before transferring everything to the Crock Pot to work its slow-cooking magic.
- Place a large frying pan over a medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until it’s brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Pour off all but one tablespoon of the bacon fat from the pan.
- Add the butter to the pan with the reserved bacon fat. Once melted, add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Transfer the cooked onion and garlic mixture to the bowl of your Crock Pot. Add the peeled and cubed potatoes, the chicken or vegetable stock, salt, and black pepper. Stir everything together.
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are completely tender and can be easily pierced with a fork.
- Once the potatoes are cooked, it’s time to create that creamy texture. What works best for me is using a simple potato masher. Gently mash about half of the potatoes against the side of the pot. This thickens the soup naturally while leaving you with lovely, soft chunks of potato for texture. If you prefer a completely smooth soup, you can use an immersion blender at this stage.
- Turn the Crock Pot to the ‘keep warm’ setting or turn it off completely. Slowly pour in the double cream, stirring continuously.
- Add about three-quarters of the grated Cheddar and three-quarters of the crispy bacon to the pot. Stir gently until the cheese is gloriously melty and fully incorporated.
- Taste the soup and adjust the seasoning if necessary. You may need a little more salt depending on the saltiness of your stock and bacon.
- Ladle the hot soup into bowls. Garnish with the remaining crispy bacon, grated cheese, and a generous sprinkle of fresh chives before serving.
Tips From My Kitchen
- Temperature Control: When you add the double cream and cheese, make sure the soup is not boiling. Adding dairy to a liquid that’s too hot can cause it to curdle or split. Turning the slow cooker off or to the ‘warm’ setting is the safest bet.
- The Secret Step: I learned that reserving some of the bacon and cheese for garnish, rather than stirring it all in, makes a huge difference. The crispy texture of the bacon and the fresh sprinkle of cheese on top contrasts beautifully with the creamy soup.
- Make-Ahead: You can chop your onion, peel and cube the potatoes (store them in a bowl of cold water in the fridge to prevent browning), and grate the cheese the night before to make morning prep even faster.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools; simply reheat it gently on the hob, adding a splash of milk or stock to loosen it to your desired consistency.
Equipment You’ll Need
- A 5-6 litre Crock Pot or slow cooker
- Large frying pan
- Potato masher or immersion blender
- Ladle
- Sharp knife and cutting board
Delicious Variations to Try
Once you have the base recipe down, feel free to get creative. This soup is a wonderful canvas for other flavours.
- Spicy Version: Add 1/2 teaspoon of red chilli flakes or a finely chopped fresh red chilli along with the garlic for a gentle, warming heat.
- Vegetarian/Vegan Option: For a vegetarian version, simply omit the bacon (use olive oil for sautéing) and use a rich vegetable stock. For a vegan soup, use a plant-based cream alternative (oat or soya cream works well) and your favourite dairy-free cheese.
- Different Protein: For an even heartier meal, stir in some shredded cooked chicken or sliced smoked sausage during the last 30 minutes of cooking. If you enjoy chicken dishes with a bit of a kick, our Black Pepper Chicken might give you some inspiration.
What to Serve With Simple Crock Pot Potato Soup
This soup is a meal in itself, but a few accompaniments can elevate it further.
- Crusty Bread: A thick slice of fresh sourdough or a crusty baguette is essential for dipping and mopping up every last drop.
- Simple Green Salad: A crisp green salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the soup.
- Wine Pairing: A dry, unoaked Chardonnay or a crisp Sauvignon Blanc works beautifully, as their acidity complements the creamy texture of the soup.
Frequently Asked Questions
Simple Crock Pot Potato Soup
Ingredients
Method
- Place a large frying pan over a medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until it's brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Pour off all but one tablespoon of the bacon fat from the pan.
- Add the butter to the pan with the reserved bacon fat. Once melted, add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Transfer the cooked onion and garlic mixture to the bowl of your Crock Pot. Add the peeled and cubed potatoes, the chicken or vegetable stock, salt, and black pepper. Stir everything together.
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are completely tender and can be easily pierced with a fork.
- Once the potatoes are cooked, it's time to create that creamy texture. What works best for me is using a simple potato masher. Gently mash about half of the potatoes against the side of the pot. This thickens the soup naturally while leaving you with lovely, soft chunks of potato for texture. If you prefer a completely smooth soup, you can use an immersion blender at this stage.
- Turn the Crock Pot to the 'keep warm' setting or turn it off completely. Slowly pour in the double cream, stirring continuously.
- Add about three-quarters of the grated Cheddar and three-quarters of the crispy bacon to the pot. Stir gently until the cheese is gloriously melty and fully incorporated.
- Taste the soup and adjust the seasoning if necessary. You may need a little more salt depending on the saltiness of your stock and bacon.
- Ladle the hot soup into bowls. Garnish with the remaining crispy bacon, grated cheese, and a generous sprinkle of fresh chives before serving.
Notes
I truly hope you give this Simple Crock Pot Potato Soup a try. It’s one of those wonderfully reliable recipes that delivers maximum comfort for minimal effort. There’s nothing better than knowing a delicious, hot meal is waiting for you at the end of a long day. If you make it, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking, Sara.
