Easy Creamy Crockpot Potato Soup

This slow cooker potato soup is exactly what you need on a cold, grey day. Warm, thick, and comforting. It’s the kind of meal that fills your house with a wonderful aroma while you go about your day. By dinnertime, all you need to do is ladle it into bowls and add the toppings.

This recipe has become my go-to whenever temperatures start to drop. Whether it’s a busy school night, a lazy Sunday, or one of those days when you really don’t want to stand over a hot stove, this soup has you covered. You simply toss everything into the slow cooker in the morning, and by evening, you have a rich, creamy, soul-warming bowl of goodness waiting for you.

And the best part? You don’t need anything fancy. We’re talking everyday ingredients; potatoes, broth, cheese, and a few seasonings all come together to taste like you spent hours on it. Your crock pot does all the hard work.

Whether you like your soup chunky, silky smooth, or loaded with bacon and cheddar like a baked potato in a bowl, this recipe is totally customizable to your family’s taste. Let’s get into it.

Can’t get enough of this soup? Make this chicken tortilla soup recipe.

Why You’ll Love This Recipe

• It’s truly hands-off. Just put everything in the crockpot and walk away.
• It’s budget-friendly. Potatoes, broth, and a few pantry staples keep costs low.
• It feeds a crowd. This recipe easily scales for potlucks or meal prep.
• It’s naturally creamy. Mashing some of the potatoes thickens the soup without extra effort.
• It’s endlessly customizable. Add bacon, cheese, or veggies to make it your own.
• It reheats beautifully. Leftovers taste just as good the next day.

Ingredient Notes

1. Potatoes: Russet potatoes break down easily and help thicken the soup naturally. Yukon gold potatoes hold their shape better and add a buttery flavor. I like using a mix of both for the best texture.
2. Broth: Chicken broth adds depth and savory flavor. Swap in vegetable broth if you want a vegetarian version.
3. Onion and garlic: These build the flavor base. Don’t skip them, even if you’re tempted to save time.
4. Milk or cream: Whole milk keeps things lighter, while heavy cream makes the soup extra rich. Half-and-half is a great middle ground.
5. Thickener: A little flour or cornstarch mixed with cold water helps thicken the soup at the end. You can skip this if you mash enough potatoes into the broth.
6. Butter: Adds richness and rounds out the flavor. Don’t leave it out; even a small amount makes a difference.
7. Salt and pepper: Season at the end since the broth reduces and gets saltier as it cooks.
   Optional toppings: Shredded cheddar, crispy bacon, sour cream, and green onions take this soup over the top.

How To Make Crockpot Potato Soup

This is mostly a throw-it-all-in recipe, as the crockpot will do much of the work.

1. Start by putting the diced potatoes in the crockpot.

2. Next, add the diced onions.

3. Then, add some bacon, not all of it, because we will need some for topping.

4. Pour in enough chicken broth to cover most of the vegetables.

5. Season with salt, pepper, and any other spices you like. Stir to mix everything well.

6. Cover and cook on low for 7 to 8 hours or on high for 4 hours.

7. Now, let’s make the roux to thicken the soup. Place a skillet over medium-high heat and add the butter.

8. Once the butter melts, add the all-purpose flour and whisk together.

9. Mix everything together until well combined.

10. Add the evaporated milk and stir to combine.  Stir continuously until the mixture is smooth and slightly thickened.

12. Once that’s ready, add it to the potato soup.

13. Mix to ensure everything is combined well.

14. Add some shredded cheese and sour cream, then mix everything together. Taste and adjust the seasoning as needed.

15. Cover and let the potato soup finish cooking. If you want a very thick soup, you can mash some of the potatoes with a masher.

16. When the potato soup is ready, garnish with more shredded cheese, bacon, and green onions, and enjoy.

Important recipe notes!!!

1. Never Add Dairy Too Early
Adding milk, cream, sour cream, or cheese at the beginning of a long cooking time exposes them to too much heat for too long. This results in a grainy, curdled, and separated soup that no amount of stirring can fix.

2. Don’t Lift the Lid While It’s Cooking Too Often
Every time you lift the lid, you release a lot of steam and heat. Your slow cooker then has to work harder to build that back up. Each peek can add 20 to 30 minutes to your total cooking time.

3. Season in Layers, Not All at Once
Season lightly at the start. Then taste and adjust during the last 30 minutes of cooking when the flavors are fully developed. This gives you more control over the final result and nearly eliminates the risk of over-salting.

4. How to Thicken Soup That’s Too Thin
If your soup is thinner than you’d like, don’t panic; it’s an easy fix.
– Use a roux: Cook equal parts butter and flour until thick, then add it to your potato soup.
– Cornstarch slurry (quickest fix): Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the soup, put the lid back on, and cook on HIGH for another 15 minutes.
– Mash more potatoes: Use a potato masher to mash a few more of the potato chunks. The released starch will naturally thicken the broth without adding anything extra.
– Let the potato soup cook uncovered: Remove the lid and cook on HIGH for the last 20 to 30 minutes. The extra liquid will evaporate, and the soup will reduce and thicken on its own.

5. How to Thin Soup That’s Too Thick
Add warm broth or whole milk, a splash at a time. Stir between each addition until you reach your ideal consistency. Always use warm liquid rather than cold, so you don’t shock the temperature of the soup and cause the dairy to separate.

6. Use Freshly Grated Cheese
Pre-shredded cheese has anti-caking agents like potato starch or cellulose. These prevent clumping in the bag but also interfere with melting in soups and sauces. Freshly grated cheese melts smoothly, mixes more evenly, and tastes much better.

7. Make It the Night Before
This potato soup is one of those recipes that tastes even better the next day. The flavors meld and deepen overnight in the fridge. The texture becomes thicker and creamier, and reheating it is easy.

Variations and Ingredient Swaps

• Loaded baked potato soup: Stir in crispy bacon and shredded cheddar at the end. Top with sour cream and green onions for that classic loaded baked potato flavor.
• Vegetarian version: Use vegetable broth instead of chicken broth and skip the bacon. The soup is still hearty and full of flavor.
• Lighter version: Swap heavy cream for whole milk or evaporated milk. You’ll still get a creamy texture with fewer calories.
• Spicy kick: Add diced jalapeño with the onions, or stir in a few dashes of hot sauce before serving.
• Heartier soup: Stir in diced ham, cooked sausage, or shredded chicken for extra protein.
• Veggie boost: Add frozen corn or chopped broccoli during the last hour of cooking for extra color and nutrients.
• Dairy-free option: Use unsweetened coconut milk or a dairy-free milk alternative instead of cream. The flavor is slightly different but still satisfying.

What to Serve With It

This soup is hearty enough to be a meal on its own, but a few sides make it even better.

• Bread: Crusty bread or warm dinner rolls are perfect for soaking up the broth.
• Salad: A simple green salad with a light vinaigrette balances the richness.
• Grilled cheese: Pair this soup with a classic grilled cheese sandwich for the ultimate comfort food combo.
• Cornbread: A slightly sweet cornbread complements the savory flavors nicely.
• Drinks: Iced tea or a light white wine like Sauvignon Blanc goes well without overpowering the soup.

Storage and Make-Ahead Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The soup will thicken as it cools, so add a splash of milk or broth when reheating.
• Freezer: You can freeze this soup, but dairy-based soups sometimes separate when thawed. For the best results, freeze the soup before adding the milk or cream. Then stir in the dairy after reheating. Freeze for up to 3 months in a freezer-safe container.
• Reheating: Warm leftovers on the stove over low heat, stirring often. You can also microwave individual portions in 30-second intervals, stirring between each one.
• Make-ahead prep: Chop your potatoes, onion, and garlic the night before and store them in the fridge. In the morning, just add everything to the crockpot and start cooking.

 

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