Our Slow Cooker Potato Soup Recipe has been a family favorite for so many years! Crockpot potato soup recipe has all the best ingredients. . . potatoes, chicken broth, garlic, dry ranch dressing, dried parsley, real bacon bits, cheddar cheese, and sour cream!
Why we love Slow Cooker Potato Soup Recipe
We love today’s crockpot potato soup; a quick prep in the morning and arrive home later to dinner ready to go!
I’m sure you agree there’s nothing better.
Stay cozy with our Slow Cooker Potato Soup Recipe
I can hardly believe that the autumn and winter months are here but what better way to celebrate than with a slow cooker soup! I use to think that a good potato soup couldn’t be made in the slow cooker but I was proven totally wrong with this recipe.
It turns out perfect every. single. time!
Ingredients in Slow Cooker Potato Soup Recipe
- red potatoes
- onion
- chicken broth
- garlic
- dry ranch dressing mix
- dried parsley
- salt and pepper to taste
- real bacon bits
- half and half
- cheddar cheese
- light sour cream
- chives or green onions
Slow Cooker Tips & Tricks
Let’s just have a little talk about our slow cookers here for a minute. . .
As most of you know I’m a graduate of the Culinary School and one of the classes that’s required is Sanitation and Safety. During this class we had an eye-opening chat about slow cookers and how they can be the perfect breeding ground for bacteria and pathogens.
- If not careful they can be the perfect breeding ground for bacteria and pathogens.
- Preheat your crock pot just like you preheat your oven so plug it in and turn it to the high setting to get it nice and hot from the start for cooking. After all there is only one little probe heating the whole slow cooker!
- Add everything into the crock pot as warmed up as it can be, to cut down on the getting-the-food-hot portion of cooking, this is where you need to be cautious and make sure it is all hot and up to cooking temperature in 2-3 hours.
- If food stays between 41 degrees and 135 degrees for 4 hours, then it has to be thrown out because the bacteria and pathogens have had much too much time to grow and a food borne illness is a likely result.
- If you add meat; be sure it is thawed and NEVER added frozen, if it’s beef or pork brown it first.
- Add liquids hot ie: like use HOT water or warm up any liquids in the microwave first then add them in already hot.
- Spray the ceramic insert with cooking spray to make clean up a snap! It’ll wipe out with no sticking!
Slow Cookers are wonderful things and if we take a couple of quick precautions to keep food safe while using them… they are even better! 🙂
Slow Cooker Potato Soup Recipe is one of our families very favorite recipes and for years it's a favorite with all of you too!Slow Cooker Potato Soup Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 455Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 883mgCarbohydrates: 67gFiber: 7gSugar: 7gProtein: 16g
More Slow Cooker Recipes
- Coca-Cola BBQ Pulled Chicken Sandwich
- White Chicken Chili
- Slow Cooker Honey Chipotle Chicken
- Mediterranean Chicken with Brown Rice
- Slow Cooker Creamed Corn
- Cafe Rio Sweet Pork (copycat)
- Slow Cooker Chicken Cordon Bleu
We know you’ll adore this Slow Cooker Potato Soup recipe… it’s a crowd pleaser for sure.
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
Melissa B says
Sounds delicious! =)
Emily says
Totally pinned this! YUM!
Ruthie says
Thanks Emily… I love every pin 🙂 You’ll be so happy with this soup too! Have a great day. xoxo~ Ruthie
Desiree says
Yummy!
Thank you so much for visiting my blog today. I am pinning this soup and your cake and your french soup and your macaroni and cheese and pretty much your entire blog… Delish!
Ruthie says
I love ya, Dezi! You’re so sweet… thank you for every pin! I totally appreciate it. Thanks for having me as a contributor- you’re awesome! xoxo~ Ruthie
Lori @ A Bight and Beautiful Life says
Soups are one of my favorite fall/winter/spring things to make and eat. I’ve pinned it to my soup board and can hardly wait to make it. Thanks for your recipe ~ I have a few potato soup recipes but not one for the slow cooker.
Stephanie says
Have you ever done this on the stove instead of crockpot? I feel like things get scorched a lot, so I’ve started cooking stuff in the crockpot for less time and it typically turns out well. I just don’t know if the potatoes would be done. I’m really excited I try it!
Ruthie says
HI Stephanie…. yes, it would work on the stove just fine. Just add the first 5 ingredients and simmer until the potatoes are soft, approx 10 minutes. Then add the rest of ingredients and serve 🙂 You’ll love it. xoxo~ Ruthie
Janice says
In your slow cooker potato soup recipe, how much is “a pkg of real bacon bits”?
Thank you. I can’t wait to give this a try.
Ruthie says
It’s 3 oz and I used the Oscar Meyer brand… I will update the recipe so thank you for the comment, I always like to make my recipes more user-friendly 🙂 You will adore this soup- it’s mouth-watering! xoxo~ Ruthie
chevy says
So it will cook in a crock pot for 4 hours on high and be done? I don’t have to cook for 8 hours????
Ruthie says
Hi Chevy… you can cook it either way. On high heat for 4 hours or on low heat for 8 hours, depending on how long you have to let it cook. I hope that clarifies the instructions. Thanks for the comment and have a great day! xoxo~ Ruthie
Desiree @ The36thAvenue says
So good… I am pinning!
Lynne says
Just made this soup and it is yummy!
Ruthie says
Hi Lynne… thanks so much for the fun comment! I LOVE to hear back on recipes. This soup is a savory delight for sure 🙂 I hope you have a nice Thanksgiving and enjoy the day with family and friends. xoxo~ Ruthie
Desiree @ The36thAvenue says
Pinning 🙂
Alishia G says
I made this soup tonight. It was amazing!! I felt like the sour cream didn’t fully break down and absorb into the broth, though. Would whipping the half and half, sour cream and cheese together make it all blend together better?
Still very delicious, I recommend trying it!
Brianna says
I don’t have to feed 10. I need to feed one with a couple of servings for leftovers. Should I half the recipe and then half it again?
Ruthie says
This soup will hold in the fridge for up to a week and will not freeze well because of the dairy in it. I would try cutting in half and then eat it before the week is up… it may work to cut it down to 1/4 of the recipe but the cooking time would be much less since it such a small amount. Maybe try it on a day when you can be home to keep an eye on it and see how long it takes to cook. Those are my best ideas 🙂 You’ll love it! xoxo~ Ruthie
Brianna says
Thanks. I only have a 1.5 quart slow cooker and storage space is limited.
Amanda says
Instead of using 3 Tbsp chicken bouillon and water can you use chicken broth instead. If so how much?
Ruthie says
HI Amanda… replace the water with chicken broth and omit the chicken bouillon and it’ll work great! Enjoy 🙂 xoxo~ Ruthie
Dav Cross says
i made this a couple months ago minus the ranch packet and I used heavy cream instead of half and half. Boy was it delicious I had enough to freeze and reheat for another day and I plan on making it again tomorrow for the snow day. I love crockpot dinners. Thanks
Ruthie says
That’s so great to know it froze so well! That’s awesome. Thanks for the fun feed back- we love this recipe too 🙂 xoxo~ Ruthie
Desiree @ The36thAvenue says
LOOKS YUMMY… I’m pinning!
Ruthie says
Thank you! It’ll keep you warm all winter recipe~ I love the slow cooker 🙂 xoxo~ Ruthie
Louise Hardison says
This soup sounds delicious and I can’t wait to try it. I will let you know how it comes out.
Ruthie says
Hi Louise! My grandma’s name was Louise so I love you already 🙂 I can’t wait to hear how you like it… we love this soup! Happy Holidays!! xoxo~ Ruthie
Linda thompson says
I made this soup, smelled great tasted great but it was like potatoes in yellow water. What do u think happened?
Ruthie says
Hi Linda… that’s no fun. I’ve not heard of this happening before- I wonder if the dairy products somehow separated?! That’d be strange though because they are just added at the end of the cooking time- did you add them last? They’re just warmed though so be sure to have them not cook for too long. I can’t think of another reason for it to happen- maybe it was just a crazy cooking moment 🙂 Next time you try it let me know if it works! xoxo~ Ruthie
Jill says
What kind of Ranch dressing package? Not the Italian right?
Ruthie says
That’s right- just the original ranch dressing packet. You’ll love this recipe!! It’s awesome for winter 🙂 xoxo~ Ruthie
Louise Jacobs (Weezy) says
Potatoes are my most favorite veggie( in fact my all time favorite food, besides chocolate truffles), so ergo, this potato soup should be wonderful. Can’t wait to try it. Sounds yummy!!!!
Ruthie says
Hi Louise! I love your name, my Grandama’s name was Louise too. This soup is so good and great in the slow cooker. I hope you enjoy it! xoxo~ Ruthie
Rachel Rathbun says
How long can the dairy be in the crock pot until it separates?
Ruthie says
The great thing about this recipe is the dairy goes in at the end of the cook time and just heats through. Have no fear of it separating… it works like a charm! Enjoy!! xoxo~ Ruthie
Susan says
When making your potato soup in the crock pot, can I eliminate the sour cream and cream cheese and just use the whole milk? Neither my husband or I like those cheese.
Madeliene says
Hi Susan! Great question. I would replace it with 3/4 cup cream and then thicken it with corn starch if a thicker consistency is desired!! Happy Cooking!