Crock Pot Potato Soup Recipe
This Crock Pot Potato Soup is thick, creamy, and loaded with tender potatoes, making it the ultimate cold-weather comfort food. Simply let the slow cooker do the work while the potatoes turn soft and the broth thickens into something rich and satisfying.
Topped with shredded cheese, crispy bacon, and a sprinkle of green onion, this soup tastes like a loaded baked potato in a bowl. It is simple enough for a weeknight but cozy enough to serve when you have company over.
What Is Crock Pot Potato Soup
Crock Pot Potato Soup is a slow-cooked, creamy soup made from diced potatoes simmered in broth with onions, garlic, and seasonings, then finished with milk or cream for extra richness. Slow cooking allows the potatoes to become fork-tender while soaking up all the savory flavor of the broth.
It is a classic comfort dish, similar to a loaded baked potato, but in soup form, and it comes together with minimal prep work.
Why You Will Love This Recipe
This soup is hearty, filling, and made almost entirely from pantry and fridge staples you probably already have. It is a true set-it-and-forget-it recipe, freeing up your evening while dinner cooks itself.
It is also endlessly customizable with toppings, easy to make ahead, and reheats beautifully, making it perfect for meal prep or leftovers throughout the week.
Ingredients You Will Need
- 6 cups russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup heavy cream or whole milk
- 1/4 cup butter
- 1/3 cup flour (or cornstarch slurry, for a gluten-free option)
- Shredded cheddar cheese, cooked bacon, and sliced green onion, for topping
How to Make Crock Pot Potato Soup Step-by-Step
- Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and thyme to the slow cooker.
- Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the potatoes are very tender.
- Using a potato masher, lightly mash some of the potatoes directly in the slow cooker to thicken the soup, leaving some chunks for texture.
- In a small saucepan, melt the butter, whisk in the flour, and cook for 1 minute, then whisk in the cream until smooth.
- Stir the cream mixture into the slow cooker and cook for another 15 to 20 minutes on high, until thickened.
- Ladle into bowls and top with shredded cheddar, crispy bacon, and green onion.
Tips and Variations
Tips
- Leave the potato skins on for extra texture and nutrients.
- Stir in shredded cheese directly into the soup for an even creamier base.
- Use Yukon gold potatoes for a naturally creamier, buttery texture.
Variations
- Add cooked, crumbled sausage for a heartier meal.
- Make it dairy-free by using coconut milk and a dairy-free butter substitute.
- Stir in a handful of spinach or kale at the end for extra greens.
Storage Tips and Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup can be frozen, though the texture may change slightly since potatoes can become grainy after freezing; reheating gently and stirring well helps restore the texture. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
Can I use instant potatoes? Fresh potatoes give the best texture, but leftover mashed potatoes can be stirred in to thicken the soup in a pinch.
How do I make it thicker? Mash more of the potatoes, or add an extra tablespoon of the butter and flour mixture.
Can I skip the cream? Yes, you can use whole milk or half-and-half for a slightly lighter soup.
Can I make this soup vegetarian? Yes, simply swap the chicken broth for vegetable broth.
Final Thoughts
This Crock Pot Potato Soup is the definition of cozy, effortless comfort food. With minimal prep and a slow cooker doing all the heavy lifting, you get a thick, creamy soup loaded with all your favorite loaded baked potato toppings, perfect for chilly nights or whenever you need something warm and filling.