Crockpot Potato Soup
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Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that’s hearty, comforting and the whole family will love!
If you love soup, you’ll adore this creamy and flavorful Crockpot Potato Soup. Serve it with a side of cornbread or bacon cheddar soda bread, and watch the rave reviews come in!
When it’s cold out, there’s nothing more comforting than a bowl of piping hot soup to warm the body and soul. Around this time of year, I’m constantly making minestrone soup, French onion soup, and this slow cooker potato soup. Potato soup is the perfect meal for a chilly day! This recipe is MAJOR comfort food! It’s incredibly delicious, thick, creamy and so satisfying!
Why you should make this recipe
- So flavorful. This potato soup is cozy, bursting with flavor and super satisfying served with a warm slice of crusty bread or crackers!
- Easy to make. Other than chopping the potatoes, this recipe takes very little effort to make and the crock pot does almost all of the work.
- Great for meal prep. Like most soup recipes, this gets even more flavorful over time and keeps well in the fridge for several days. Make it on Sunday and enjoy it for lunch and dinner throughout the week.
Ingredients needed
This easy crockpot potato soup recipe is filled with rich flavor and hearty potatoes to make it filling and delicious. Here’s what you’ll need to make it:
- Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the best buttery, creamy texture.
- Yellow onion + garlic. Adds delicious aromatic flavor to the potato soup.
- Vegetable Broth. I recommend using a low-sodium veggie broth, so you can control the amount of salt in the recipe. If you’re not vegetarian, feel free to use low-sodium chicken broth or any other broth of choice!
- Butter. Makes the soup extra creamy and flavorful!
- Flour. This helps to thicken the soup once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
- Milk. Any type of milk will work, but I like to use whole milk or even half and half for maximum richness.
- Salt + pepper. A bit of each to bring out the delicious flavor.
- Cheddar cheese. For the best flavor, I recommend using a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
- Sour cream. Adds an amazing creaminess and nice tang to the soup.
- For topping. Chives, cheese, herbs, and sour cream are all great toppings for this soup!
How to make this recipe
Besides the prep work of chopping the veggies beforehand, the only real work that this takes is heating up a quick sauce on the stove to be thrown into the slow cooker before serving. EASY. Here’s the simple process:
- Add ingredients to slow cooker. In a crockpot, combine onion, potatoes, garlic, and broth.
- Cook. Stir well, cover and cook on high for 3-4 hours or on low for 6 hours.
- Thicken the soup. Once the potatoes are fork tender and about 20 minutes before serving, make the sauce. Flour is whisked into melted butter on the stovetop and then milk is stirred in. The sauce is then cooked for a few more minutes to let it thicken. Once done, stir into the soup along with some sour cream, shredded cheese, and salt and pepper to create a nice and creamy mixture!
- Add creaminess. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
- Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.
Expert tips
This slow cooker potato soup recipe really is so simple, but here are some tips to make sure it cooks up awesome every single time!
- To save time. To speed up your prep time, try using jarred garlic, pre-cut onions and pre-shredded cheese. You can even keep the peels on the potatoes; not only does it save time it also adds extra texture and color.
- Pureeing the soup. Using an immersion blender to puree the soup is an optional step, but I really like the extra creaminess that it provides. The easiest way to do this is with an immersion blender, but if you do not have one, you can add 1/3 of the soup to a blender, blend, and then pour it back into the crockpot.
- Toppings. I like to top my potato soup with a nice dollop of sour cream or greek yogurt plus a little cheese, green onion, and BACON. So good!
Frequently asked questions
We recommend peeling the potatoes for the smoothest texture. However, if you don’t mind the appearance or taste of the potato peels in the soup, you could certainly opt to leave the peels on.
We typically use regular milk in this recipe, however, substituting some of the milk with cream will make the soup a bit thicker, give it a richer flavor and a silkier texture.
Yukon gold potatoes are great in potato soup. They have a lovely buttery, creamy texture. Russet potatoes are also a good choice.
Serving suggestions
When serving this potato soup recipe, we like to keep the sides simple because this dish is plenty filling and pretty much a complete meal. Here’s some options:
- Bread. Crusty sourdough bread or chewy French bread for dunking into the soup.
- Crackers. Saltine or butter crackers crushed on top for a nice crunch.
- Salad. For a lighter option, serve a fresh green salad on the side. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons.
Storage recommendations
This crockpot potato soup recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!
- Leftovers. Like other soup recipes, potato soup can be stored in an airtight container and kept in your fridge for up to about 5 days. When you’re ready to enjoy, simply reheat in the microwave or in a pot on the stovetop.
- Freezing. I don’t recommend freezing this potato soup. Soups that contain milk or cream, don’t hold up well in the freezer — they tend to take on a grainy texture and the milk solids separate when defrosted and rewarmed.
More soup recipes to try:
- Loaded Vegan Chili
- Crockpot Taco Chickpea Soup
- Roasted Acorn Squash Soup
- Creamy Lentil Soup
- Moroccan Chickpea Soup
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Crockpot Potato Soup
Ingredients
- 2 pounds potatoes peeled and diced into ½ inch pieces (I used yukon gold)
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 4 cups broth I used veggie broth
- 4 tablespoons butter
- ¼ cup all purpose flour
- 2 cups milk can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded
- ½ cup sour cream
Instructions
- In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.2 pounds potatoes, 1 medium yellow onion, 4 cloves garlic, 4 cups broth
- About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.4 tablespoons butter, ¼ cup all purpose flour
- Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.2 cups milk
- Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.1 teaspoon salt, ½ teaspoon black pepper, 1 cup cheddar cheese, ½ cup sour cream
- Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
- Top with your favorite potato fixings and ENJOY!
Video
Notes
Nutrition
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