When the temperatures drop and you’re craving something warm, creamy, and utterly satisfying, nothing beats a steaming bowl of Paula Deen’s Crockpot Potato Soup. This Southern-inspired comfort food classic combines tender chunks of potatoes, crispy bacon, melted cheddar cheese, and a rich, velvety broth that will make your taste buds sing. The best part? Your slow cooker does all the heavy lifting while you go about your day, making this the perfect hands-off recipe for busy weeknights or lazy weekends.

This loaded potato soup recipe captures everything we love about traditional baked potato toppings but transforms them into a hearty, spoon-worthy meal that feeds a crowd. Whether you’re cooking for picky kids, hosting a casual gathering, or simply treating yourself to some serious comfort food, this crockpot potato soup delivers every single time. The slow cooking process allows all those beautiful flavors to meld together, creating a soup that tastes like it took hours of careful attention when in reality, you simply dumped everything in and walked away.

What makes this particular potato soup recipe so special is its perfect balance of textures and flavors. You get chunks of tender potatoes that practically melt in your mouth, crispy bacon that adds a smoky crunch, sharp cheddar cheese that creates those irresistible gooey strands, and fresh green onions that provide a bright pop of color and flavor. The creamy base is thick enough to coat your spoon but not so heavy that you feel weighed down after a bowl. It’s comfort food at its absolute finest, and once you make it, this recipe will become a permanent fixture in your dinner rotation.

The beauty of crockpot cooking is that it requires minimal prep work and even less supervision. You don’t need to stand over a hot stove, constantly stirring and adjusting temperatures. Instead, you chop your ingredients, toss everything into the slow cooker, set it, and forget it. This makes it ideal for those mornings when you know you’ll be coming home exhausted and hungry, or for days when you’re working from home and want dinner practically ready when you close your laptop. The slow, gentle heat of the crockpot ensures that your potatoes cook through perfectly without turning to mush, while all those flavors have plenty of time to develop and deepen.

Why This Crockpot Potato Soup Recipe Works

This isn’t just another potato soup recipe – it’s been perfected through countless batches and tweaked to create the ultimate comfort food experience. The combination of russet potatoes and heavy cream creates an incredibly rich and satisfying base that’s thick enough to be hearty but still light enough that you’ll want a second bowl. The addition of flour helps thicken the soup naturally without requiring you to blend anything or go through complicated roux-making processes.

Using a crockpot instead of stovetop cooking provides several key advantages. First, the low and slow cooking method allows the potatoes to break down slightly, releasing their starches into the broth and creating a naturally thick, creamy consistency without needing excessive amounts of cream or butter. Second, the enclosed environment of the slow cooker traps all the moisture and flavors, preventing evaporation and ensuring every spoonful is packed with taste. Third, there’s virtually no risk of burning or scorching, which can easily happen when making cream-based soups on the stovetop if you’re not watching carefully.

The bacon in this recipe serves multiple purposes beyond just adding flavor. The rendered bacon fat provides a rich, smoky depth that permeates the entire soup, while the crispy bacon pieces themselves add textural contrast and little bursts of salty, savory goodness in every bite. The cheddar cheese melts beautifully into the hot soup, creating those gorgeous stringy pulls that make every Instagram photo-worthy while also adding sharp, tangy notes that balance the richness of the cream. Fresh green onions sprinkled on top provide color, freshness, and a mild onion flavor that doesn’t overpower the other ingredients.

Essential Ingredients for Perfect Potato Soup

The foundation of any great potato soup starts with choosing the right potatoes. Russet potatoes are ideal for this recipe because they have a high starch content that helps naturally thicken the soup as they break down during cooking. Their fluffy texture when cooked creates that perfect melt-in-your-mouth quality we’re after. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they hold their shape too well and won’t give you that creamy consistency.

Quality chicken broth forms the flavor base of your soup, so don’t skimp here. While you can certainly use store-bought broth, choosing a good quality option or even homemade broth if you have it will elevate the entire dish. The broth should be well-seasoned and flavorful on its own since it’s providing most of the savory backbone for your soup. If you prefer a vegetarian version, high-quality vegetable broth works beautifully as well.

Heavy cream is non-negotiable if you want that luxurious, velvety texture that makes this soup so addictive. While you might be tempted to substitute milk or half-and-half to cut calories, the heavy cream is what gives this soup its signature richness and body. It also helps prevent the dairy from curdling during the long cooking process, which can sometimes happen with lower-fat dairy products. The flour mixed into the soup acts as a stabilizer and thickener, ensuring your soup has the perfect consistency.

Bacon provides essential smoky flavor and textural contrast. Choose thick-cut bacon if possible, as it will maintain its texture better after cooking and provide more substantial bites throughout the soup. The rendered bacon fat should be saved and stirred into the soup for maximum flavor impact. Sharp cheddar cheese works best because its strong flavor stands up well to the other ingredients and doesn’t get lost in the creamy base. Pre-shredded cheese is convenient, but freshly shredded cheese melts more smoothly and creates better texture.

Ingredients

5 large russet potatoes, peeled and diced into 1-inch cubes
1 cup yellow onion, diced
4 cups chicken broth
8 strips thick-cut bacon, cooked crispy and crumbled
2 cups sharp cheddar cheese, shredded
1 cup heavy cream
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Peel the russet potatoes and cut them into uniform 1-inch cubes to ensure even cooking throughout the crockpot process, then rinse them under cold water to remove excess starch and place them directly into your slow cooker insert.
Add the diced yellow onion to the crockpot with the potatoes, spreading the pieces evenly throughout the potato chunks so the onion flavor distributes well during cooking.
Pour the chicken broth over the potatoes and onions, ensuring all the potato pieces are submerged in the liquid to promote even cooking and prevent any pieces from drying out during the slow cooking process.
Add the garlic powder, salt, black pepper, and paprika to the crockpot, stirring gently to distribute the seasonings evenly throughout the broth and ensure every bite will be well-seasoned.
Cover the crockpot with its lid and cook on low heat for 6-7 hours or high heat for 3-4 hours until the potatoes are completely tender and can be easily pierced with a fork.
While the soup is cooking, cook the bacon strips in a skillet over medium heat until crispy, then transfer to paper towels to drain excess grease, and once cooled, crumble into bite-sized pieces.
About 30 minutes before serving, use a potato masher to gently mash about one-third of the potato chunks directly in the crockpot, leaving the remaining chunks intact for texture while the mashed portions help thicken the soup naturally.
In a small saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2-3 minutes while stirring constantly until the mixture becomes golden and fragrant.
Slowly whisk one cup of the hot soup liquid into the roux to temper it, stirring constantly to prevent lumps, then pour this mixture back into the crockpot and stir well to incorporate.
Add the heavy cream to the crockpot, stirring gently to combine with the soup base, and allow the mixture to heat through for about 15-20 minutes until the soup reaches your desired consistency.
Stir in half of the shredded cheddar cheese and half of the crumbled bacon, reserving the remaining portions for topping individual servings.
Taste the soup and adjust seasoning with additional salt and pepper if needed, then ladle into serving bowls and top each portion with remaining cheese, bacon, and freshly chopped green onions.

Paula Deen’s Crockpot Potato Soup

Rich, creamy slow cooker potato soup loaded with bacon, cheddar cheese, and tender potato chunks for the ultimate comfort food experience.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

5 large russet potatoes peeled and diced into 1-inch cubes
1 cup yellow onion diced
4 cups chicken broth
8 strips thick-cut bacon cooked crispy and crumbled
2 cups sharp cheddar cheese shredded
1 cup heavy cream
4 tbsp unsalted butter
0.25 cup all-purpose flour
0.5 cup green onions chopped
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper
0.25 tsp paprika

Equipment

Crockpot or slow cooker
Potato masher
Small saucepan
Whisk
Knife and cutting board

Method

Peel the russet potatoes and cut them into uniform 1-inch cubes to ensure even cooking throughout the crockpot process, then rinse them under cold water to remove excess starch and place them directly into your slow cooker insert.
Add the diced yellow onion to the crockpot with the potatoes, spreading the pieces evenly throughout the potato chunks so the onion flavor distributes well during cooking.
Pour the chicken broth over the potatoes and onions, ensuring all the potato pieces are submerged in the liquid to promote even cooking and prevent any pieces from drying out during the slow cooking process.
Add the garlic powder, salt, black pepper, and paprika to the crockpot, stirring gently to distribute the seasonings evenly throughout the broth.
Cover the crockpot with its lid and cook on low heat for 6-7 hours or high heat for 3-4 hours until the potatoes are completely tender and can be easily pierced with a fork.
While the soup is cooking, cook the bacon strips in a skillet over medium heat until crispy, then transfer to paper towels to drain excess grease, and once cooled, crumble into bite-sized pieces.
About 30 minutes before serving, use a potato masher to gently mash about one-third of the potato chunks directly in the crockpot, leaving the remaining chunks intact for texture.
In a small saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2-3 minutes while stirring constantly until the mixture becomes golden and fragrant.
Slowly whisk one cup of the hot soup liquid into the roux to temper it, stirring constantly to prevent lumps, then pour this mixture back into the crockpot and stir well to incorporate.
Add the heavy cream to the crockpot, stirring gently to combine with the soup base, and allow the mixture to heat through for about 15-20 minutes until the soup reaches your desired consistency.
Stir in half of the shredded cheddar cheese and half of the crumbled bacon, reserving the remaining portions for topping individual servings.
Taste the soup and adjust seasoning with additional salt and pepper if needed, then ladle into serving bowls and top each portion with remaining cheese, bacon, and freshly chopped green onions.

Notes

For extra richness, save bacon drippings and add to soup. Soup thickens when refrigerated – add extra broth when reheating. Can substitute vegetable broth for vegetarian version (omit bacon).

Tips for Making the Best Crockpot Potato Soup

The key to achieving perfect potato soup texture is resisting the urge to over-mash your potatoes. When you mash about one-third of the cooked potatoes, you’re releasing enough starch to naturally thicken the soup while still maintaining those satisfying chunks that make each bite interesting. If you mash too much, you’ll end up with a gluey, paste-like consistency instead of the rustic, hearty texture we’re after.

Timing is everything when adding the cream and cheese. If you add these ingredients too early in the cooking process, the dairy can separate or curdle from the extended heat exposure. By adding them in the last 30 minutes of cooking, you give them just enough time to incorporate and heat through without breaking. This ensures your soup stays silky smooth rather than grainy or separated.

Don’t skip the step of creating a roux with butter and flour. This classic French technique might seem unnecessary, but it’s what transforms your soup from thin and watery to thick and luxurious. The roux adds body and richness while also helping stabilize the dairy, preventing it from separating during cooking. Make sure to cook the roux until it’s golden and smells nutty – raw flour taste has no place in your beautiful soup.

For maximum bacon flavor, consider cooking your bacon directly in the crockpot before adding other ingredients if you have time. Simply place the bacon strips in the cold crockpot, turn it on high, and cook until crispy, then remove the bacon and leave the rendered fat in the pot. Add your potatoes and other ingredients directly to this bacon-fat-coated crockpot for an extra layer of smoky flavor throughout.

Serving Suggestions and Variations

This crockpot potato soup is incredibly versatile and pairs beautifully with a variety of sides and toppings. Serve it alongside crusty bread, cornbread, or homemade biscuits for soaking up every last drop of that creamy broth. A simple green salad with tangy vinaigrette provides a fresh contrast to the rich soup and helps balance the meal.

For toppings, the sky’s the limit. Beyond the classic cheese, bacon, and green onions, consider offering sour cream, extra butter, hot sauce, crispy fried onions, or even crumbled crackers. Setting up a potato soup bar where everyone can customize their bowl makes this recipe perfect for casual entertaining or family dinners where everyone has different preferences.

If you want to make this soup even heartier, consider adding cooked, diced ham or rotisserie chicken in the last hour of cooking. The protein will heat through without overcooking and transform this side-dish soup into a complete meal. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth – you’ll still get incredible flavor from the caramelized onions and cheese.

Storage and Reheating Instructions

Crockpot potato soup stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week. Allow the soup to cool completely before transferring it to airtight containers. Properly stored in the refrigerator, this soup will keep for 4-5 days. The flavors actually deepen and improve after a day or two, so don’t hesitate to make this ahead for future meals.

When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent scorching. The soup will thicken considerably as it sits in the refrigerator, so you’ll likely need to add additional chicken broth or cream to reach your desired consistency. Add liquid gradually, stirring and tasting as you go, until the soup returns to its original creamy texture.

For longer storage, this soup freezes reasonably well for up to 3 months, though the texture of the potatoes may change slightly upon thawing. To freeze, cool the soup completely and transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. Note that cream-based soups can sometimes separate when frozen, but a good stir while reheating usually brings everything back together.

Conclusion: Your New Go-To Comfort Food Recipe

Paula Deen’s Crockpot Potato Soup represents everything we love about comfort food – it’s warm, satisfying, easy to make, and absolutely delicious. This recipe proves that you don’t need fancy ingredients or complicated techniques to create something truly special. With just a handful of simple ingredients and your trusty slow cooker, you can have a restaurant-quality soup that will have everyone asking for seconds.

The beauty of this recipe lies in its simplicity and reliability. It works every single time, requires minimal hands-on effort, and fills your home with incredible aromas as it cooks. Whether you’re feeding a crowd, meal prepping for the week, or simply craving something comforting on a chilly evening, this crockpot potato soup delivers on all fronts. Make it once, and it will quickly become one of your most-requested recipes, earning a permanent spot in your comfort food repertoire.

Paula Deen’s Crockpot Potato Soup: The Ultimate Comfort Food Recipe