Cheesy Crockpot German Potato Soup

If you ask me, there’s nothing quite like a bowl of warm potato soup on a chilly day.

This German-style crockpot soup is the kind of meal that practically makes itself while you go about your day. Tender potato cubes simmer with carrots, celery, and onion in a savory chicken broth base that fills your house with the most comforting smell.

The real magic happens when you stir in a buttery roux with milk and sharp cheddar cheese, creating a creamy, rich soup that coats every spoonful. Crispy bacon crumbles and fresh green onions on top add the perfect finishing touch.

It’s the kind of stick-to-your-ribs soup that feeds a crowd without much effort, perfect for busy weeknights or lazy weekends.

What Kind of Potatoes Should I Use?

For German potato soup, you’ll want to use a starchy potato like Russets or Yukon Golds, which break down nicely and help thicken the soup naturally. Russets will give you a fluffier, more traditional texture, while Yukon Golds add a buttery flavor and hold their shape a bit better if you prefer some chunks in your soup. Avoid waxy potatoes like red potatoes or fingerlings, as they won’t break down as well and can leave your soup feeling less creamy. No need to peel them if you don’t want to – leaving the skins on adds extra nutrients and a rustic touch to the dish.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Russet potatoes are classic for this soup, but Yukon golds work great too and give you a creamier texture. Red potatoes are fine as well, though they hold their shape more firmly.
• Chicken broth: Vegetable broth makes a good substitute if you want to keep things lighter, or use beef broth for a heartier flavor. Just keep the same amount.
• Bacon: Turkey bacon works if you’re looking for a leaner option, or try diced ham for a similar smoky taste. You could also skip the meat entirely for a vegetarian version.
• Cheddar cheese: Gruyere or Swiss cheese give you that authentic German flavor, but Monterey Jack or Colby work too. Just avoid pre-shredded cheese if possible since it doesn’t melt as smoothly.
• Milk: Heavy cream makes the soup richer, while half-and-half sits right in the middle. For a lighter version, whole milk works fine, but I’d avoid skim since it can make the soup watery.
• Butter and flour roux: If you need a gluten-free option, use cornstarch mixed with cold water instead. Use about 3 tablespoons cornstarch mixed with 3 tablespoons water, and stir it in at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot potato soup is cutting the potatoes too small, which causes them to break down completely and turn into mush – aim for 1-inch cubes so they hold their shape but still get tender.

Another common error is adding the milk mixture too early in the cooking process, as dairy can curdle or separate when cooked for hours on end, so always wait until the very end to stir it in.

Don’t skip whisking the flour and butter mixture thoroughly before adding the milk, or you’ll end up with lumps that are nearly impossible to smooth out later.

Finally, make sure to add the cheese off the heat or on the warm setting – if the crockpot is too hot, the cheese can become grainy and separated instead of creating that creamy texture you’re looking for.

What to Serve With German Potato Soup?

This hearty German potato soup is pretty filling on its own, but I love serving it with some crusty rye bread or pretzel rolls for dipping. A simple side salad with a tangy vinaigrette helps cut through the richness of the cheese and bacon, or you could go with some pickled vegetables like sauerkraut or pickled red cabbage for that authentic German touch. If you want to make it a full meal, add some sliced bratwurst or kielbasa on the side, and don’t forget extra bacon crumbles and green onions for topping!

Storage Instructions

Store: Keep your leftover German potato soup in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day after everything has had time to meld together, so it’s great for making ahead for busy weeknights.

Freeze: This soup freezes pretty well for up to 2 months, though the texture might change slightly since dairy-based soups can sometimes separate. I recommend freezing it in individual portions so you can grab just what you need for lunch or dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of milk or broth to thin it out. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 85-100 g
• Fat: 155-175 g
• Carbohydrates: 245-270 g

Ingredients

For the soup base:

• 2.25 lb potatoes (peeled and cut into 1/2-inch cubes)
• 3 cups chicken broth (I use Swanson for a consistent savory base)
• 2 carrots
• 1 celery rib
• 1/2 onion
• 2.5 tsp salt
• 1.5 tsp garlic
• 1.5 tsp dried parsley
• 0.75 tsp dried thyme
• 0.5 tsp black pepper
• 1 tsp Dijon mustard

For the roux and creamy base:

• 1/4 cup butter (I prefer Kerrygold for a richer, golden roux)
• 1/4 cup flour
• 1.5 cups milk (room temperature helps prevent clumping)
• 1.25 cups cheddar cheese

For the toppings:

• 6 slices bacon (cooked until crispy and crumbled)
• 1.25 cups cheddar cheese
• 2 green onions

Step 1: Prepare Ingredients and Start the Crockpot

• 2.25 lb potatoes, peeled and cut into 1/2-inch cubes
• 3 cups chicken broth
• 2 carrots, diced
• 1 celery rib, diced
• 1/2 onion, diced
• 2.5 tsp salt
• 1.5 tsp garlic
• 1.5 tsp dried parsley
• 0.75 tsp dried thyme
• 0.5 tsp black pepper
• 1 tsp Dijon mustard

Peel and cut the potatoes into 1/2-inch cubes—uniformity helps them cook evenly.

Dice the carrots, celery, and onion into similar-sized pieces so they cook at the same rate as the potatoes.

Add all prepared vegetables to the crockpot along with the chicken broth, salt, garlic, dried parsley, dried thyme, black pepper, and Dijon mustard.

Stir well to combine, then set the crockpot to low for 8 hours or high for 4 hours.

This long, gentle cooking allows the flavors to meld beautifully while the potatoes become tender.

Step 2: Cook the Bacon

• 6 slices bacon

While the crockpot is working, bake the bacon in a preheated 350°F oven for 15-20 minutes until it reaches your desired crispness.

Remove it to a paper towel-lined plate to cool, then crumble it into bite-sized pieces.

I find baking bacon in the oven is far more reliable than stovetop cooking—it cooks evenly and frees up your attention for other tasks.

Step 3: Make the Roux-Based Thickener

• 1/4 cup butter
• 1/4 cup flour
• 1.5 cups milk, room temperature

About 30 minutes before the crockpot finishes cooking, melt the butter in a microwave-safe bowl in the microwave (about 30-45 seconds).

Whisk in the flour until smooth and well combined—this creates a roux that will thicken the soup.

Gradually whisk in the room-temperature milk to avoid lumps.

I always use room-temperature milk here because cold milk can seize when mixed with hot roux, creating an unpleasant texture.

Microwave the mixture in 45-second intervals, whisking thoroughly between each interval, until it thickens to a gravy-like consistency (usually 2-3 minutes total).

This gentle microwaving prevents scorching and gives you control over the final thickness.

Step 4: Finish the Soup

• thickened milk mixture from Step 3
• 1.25 cups cheddar cheese
• crumbled bacon from Step 2

When the crockpot has finished cooking and the potatoes are tender, stir the thickened milk mixture from Step 3 into the soup until fully incorporated.

Add 1 cup of cheddar cheese and most of the crumbled bacon from Step 2, stirring until the cheese melts completely and the flavors blend.

Taste and adjust seasonings if needed.

The soup should now be creamy, hearty, and full of flavor.

Step 5: Serve and Garnish

• 1.25 cups cheddar cheese
• reserved crumbled bacon
• 2 green onions, sliced

Ladle the soup into bowls and top each serving with the remaining cheddar cheese, reserved crumbled bacon, and freshly sliced green onions.

The warm soup will slightly melt the cheese on top while the fresh green onions add a bright, oniony crunch that balances the richness of the soup.

Cheesy Crockpot German Potato Soup

Delicious Cheesy Crockpot German Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 6 hours hrs 17 minutes mins

Servings 8 servings

Calories 2950 kcal

Ingredients

  

For the soup base::

• 2.25 lb potatoes (peeled and cut into 1/2-inch cubes)
• 3 cups chicken broth (I use Swanson for a consistent savory base)
• 2 carrots
• 1 celery rib
• 1/2 onion
• 2.5 tsp salt
• 1.5 tsp garlic
• 1.5 tsp dried parsley
• 0.75 tsp dried thyme
• 0.5 tsp black pepper
• 1 tsp Dijon mustard

For the roux and creamy base::

• 1/4 cup butter (I prefer Kerrygold for a richer, golden roux)
• 1/4 cup flour
• 1.5 cups milk (room temperature helps prevent clumping)
• 1.25 cups cheddar cheese

For the toppings::

• 6 slices bacon (cooked until crispy and crumbled)
• 1.25 cups cheddar cheese
• 2 green onions

Instructions

 

• Peel and cut the potatoes into 1/2-inch cubes—uniformity helps them cook evenly. Dice the carrots, celery, and onion into similar-sized pieces so they cook at the same rate as the potatoes. Add all prepared vegetables to the crockpot along with the chicken broth, salt, garlic, dried parsley, dried thyme, black pepper, and Dijon mustard. Stir well to combine, then set the crockpot to low for 8 hours or high for 4 hours. This long, gentle cooking allows the flavors to meld beautifully while the potatoes become tender.
• While the crockpot is working, bake the bacon in a preheated 350°F oven for 15-20 minutes until it reaches your desired crispness. Remove it to a paper towel-lined plate to cool, then crumble it into bite-sized pieces. I find baking bacon in the oven is far more reliable than stovetop cooking—it cooks evenly and frees up your attention for other tasks.
• About 30 minutes before the crockpot finishes cooking, melt the butter in a microwave-safe bowl in the microwave (about 30-45 seconds). Whisk in the flour until smooth and well combined—this creates a roux that will thicken the soup. Gradually whisk in the room-temperature milk to avoid lumps. I always use room-temperature milk here because cold milk can seize when mixed with hot roux, creating an unpleasant texture. Microwave the mixture in 45-second intervals, whisking thoroughly between each interval, until it thickens to a gravy-like consistency (usually 2-3 minutes total). This gentle microwaving prevents scorching and gives you control over the final thickness.
• When the crockpot has finished cooking and the potatoes are tender, stir the thickened milk mixture from Step 3 into the soup until fully incorporated. Add 1 cup of cheddar cheese and most of the crumbled bacon from Step 2, stirring until the cheese melts completely and the flavors blend. Taste and adjust seasonings if needed. The soup should now be creamy, hearty, and full of flavor.
• Ladle the soup into bowls and top each serving with the remaining cheddar cheese, reserved crumbled bacon, and freshly sliced green onions. The warm soup will slightly melt the cheese on top while the fresh green onions add a bright, oniony crunch that balances the richness of the soup.