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Crockpot potato soup served in a white bowl with cheddar cheese.

Crockpot Potato Soup

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4.9 from 7 reviews

  • Author: Brita Britnell
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian


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!


  • 2 pounds of potatoes, peeled and diced into 1/2 inch pieces (I used yukon gold)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 4 cups of broth (I used veggie broth)
  • 4 tablespoons of butter
  • 1/4 cup of all purpose flour
  • 2 cups of milk (can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half)
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of cheddar cheese, shredded
  • 1/2 cup of sour cream


  1. In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
  2. 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.
  3. Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably. 
  4. Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
  5. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
  6. Top with your favorite potato fixings and ENJOY!


Storing & Freezing Tips: Store in an airtight container and keep in the fridge for up to about 5 days. Reheat in the microwave or in a pot on the stovetop. I don’t recommend freezing this soup.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Crockpot
  • Cuisine: American