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.

Scale

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

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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.

Make it vegetarian with vegetable broth.

Blend part of the soup for a thicker texture.

Can be prepped ahead and refrigerated overnight before cooking.