There’s nothing more satisfying on a chilly day than a warm bowl of Crockpot Potato Soup. This recipe is creamy, hearty, and simple to make, thanks to the slow cooker. Just toss in your ingredients, let it simmer all day, and enjoy a bowl of cozy comfort with minimal effort.
Why You’ll Love This Recipe
- Slow cooker convenience, set it and forget it.
- Creamy and flavorful with tender potatoes.
- Family-friendly and budget-friendly.
- Perfect for meal prep, leftovers, or freezing.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons butter
- Chopped green onions, for garnish
Step-by-Step Instructions
- Add diced potatoes, onion, garlic, carrots, celery, broth, salt, pepper, and thyme into the crockpot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
- Mash part of the potatoes with a potato masher inside the crockpot to thicken the soup.
- Stir in butter, cream, cheddar cheese, and sour cream. Mix until melted and creamy.
- Taste and adjust seasonings as needed.
- Garnish with chopped green onions and extra cheese before serving.
Tips & Variations
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add protein: Stir in cooked shredded chicken, diced ham, or crispy mushrooms.
- Lighter version: Replace heavy cream with milk and reduce cheese.
- Thicker soup: Remove a cup of soup, blend it, and stir it back in.
Storage & Freezer Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave.
- To freeze: cool completely, store in freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving & Pairing Ideas
- Freshly baked bread or dinner rolls.
- A crisp green salad.
- Topped with crumbled bacon (or sautéed mushrooms for pork-free).
- A side of roasted vegetables.
Frequently Asked Questions
Can I use red or gold potatoes instead of russet?
Yes, both work well! Russet potatoes make the soup extra creamy, while red or gold hold their shape better and give a chunkier texture.
Can I make this recipe dairy-free?
Absolutely. Swap the cream for unsweetened coconut milk, and use dairy-free cheese and sour cream alternatives. The soup will still be rich and flavorful.
How do I thicken potato soup without cream?
Mash more of the potatoes, or blend part of the soup and stir it back in. Another option is to mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the hot soup.
Can I prep this ahead of time?
Yes! Chop your vegetables the night before and store them in the fridge. In the morning, just dump everything into the slow cooker and let it cook all day.
Ready to Try It?
This Crockpot Potato Soup is a cozy, creamy comfort food that practically cooks itself. Perfect for family dinners, cold nights, or easy meal prep—give it a try and enjoy a bowl of warm comfort tonight!
You Might Also Like
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- Cauliflower and Cheddar Soup – A lighter, veggie-packed creamy soup.
- Butternut Squash Chili – Hearty, flavorful, and perfect for fall and winter.
- Garlic Parmesan Sweet Potato Wedges – Crispy and flavorful, a perfect side dish.
Crockpot Potato Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
This Crockpot Potato Soup is creamy, hearty, and easy to make. Perfect for busy weeknights or cold days, it’s a family favorite comfort food.
Ingredients
6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
3 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
1 cup carrots, diced
1 cup celery, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 cup heavy cream (or half-and-half)
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
3 tablespoons butter
Chopped green onions, for garnish
Instructions
1. Add diced potatoes, onion, garlic, carrots, celery, broth, salt, pepper, and thyme into the crockpot.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
3. Mash part of the potatoes with a potato masher inside the crockpot to thicken the soup.
4. Stir in butter, cream, cheddar cheese, and sour cream. Mix until melted and creamy.
5. Taste and adjust seasonings as needed.
6. Garnish with chopped green onions and extra cheese before serving.
Notes
Make it vegetarian with vegetable broth.
Blend part of the soup for a thicker texture.
Can be prepped ahead and refrigerated overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg