This Crockpot Potato Soup is warm and filling—perfect for chilly days! With creamy potatoes, savory broth, and tasty toppings, it’s a hug in a bowl.
Making it is a breeze! Just toss everything in your slow cooker and let it do the magic while you relax. I love adding crispy bacon on top—yum!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this soup because they become creamy when cooked. You can use Yukon Gold for a slightly buttery flavor or red potatoes if you prefer a waxy texture.
Broth: Chicken broth adds depth, but vegetable broth is a great swap for a vegetarian option. You can also make your own broth easily by simmering vegetables and herbs.
Cheese: Cheddar cheese gives a nice sharpness. If you’re feeling adventurous, try a mix of cheeses like Monterey Jack or Gruyère for a different flavor.
Cream Cheese: This ingredient adds creaminess. If you want a lighter soup, you can use Greek yogurt instead, but add it after cooking.
Bacon: Crumbled bacon on top is a delightful crunch, but you can skip it or use turkey bacon for a healthier twist.
How Do You Get the Perfect Creamy Consistency?
Getting the right texture is key for a good potato soup. Here’s how to achieve that creaminess:
- Cook the potatoes until they’re really tender. This takes time, so let the slow cooker work its magic!
- Add the cream cheese about 30 minutes before serving. This allows it to melt smoothly into the broth.
- When blending the potatoes, use a potato masher or immersion blender. Mash just enough to thick your soup but keep some chunks for heartiness.
Taste your soup before serving and adjust the seasoning to your liking. Enjoy the comforting flavors of this dish!
Crockpot Potato Soup Recipe
Ingredients List
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream (plus extra for topping)
- 1/2 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 6 slices bacon, cooked and crumbled (for topping)
- 2 green onions, chopped (for topping)
Time Needed
This delicious Crockpot Potato Soup will take about 15 minutes to prep and then requires 6-8 hours of cooking on low or 3-4 hours on high in your crockpot. Perfect for a busy day when you want to come home to a warm, hearty meal!
Step-by-Step Instructions
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with cooking spray or lightly greasing it. This makes cleanup easier later!
2. Add the Vegetables:
Next, place the peeled and diced russet potatoes, finely chopped onion, and minced garlic into the crockpot. These will form the base of your flavorful soup!
3. Pour in the Broth:
Pour the chicken broth over the vegetables, and then add your salt, black pepper, and thyme if you decided to use it. Give everything a gentle stir to combine the ingredients.
4. Cook the Soup:
Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The potatoes should be very tender by the end of the cooking time.
5. Add Cream Cheese:
About 30 minutes before you plan to serve, add the cubed cream cheese to the crockpot. Stir well until it melts into the soup and combines beautifully with the broth.
6. Mix in Cheddar, Sour Cream, and Milk:
Now, stir in the shredded cheddar cheese, sour cream, and milk or cream. Mix everything together until fully melted and creamy—this is where the magic happens!
7. Mash for Texture:
Using a potato masher or an immersion blender, gently mash some of the potatoes in the soup to thicken it, but leave some chunks for a nice texture.
8. Taste and Adjust:
Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Make it just right for your palate!
9. Serve and Garnish:
Ladle the hot soup into bowls and then top each serving with extra shredded cheddar cheese, a dollop of sour cream, crumbled bacon, and chopped green onions.
10. Enjoy!
Serve hot and savor every spoonful of this comforting, creamy crockpot potato soup! Perfect for a family meal or when friends come to visit.
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes provide a creamy texture, you can also use Yukon Gold for a buttery flavor or red potatoes for a firmer bite. Just note that cooking times may vary slightly based on the type of potato.
How Can I Make This Recipe Vegetarian?
Simply use vegetable broth in place of chicken broth, and omit the bacon for a vegetarian-friendly version. You can also add some sautéed mushrooms or extra veggies for added flavor and texture!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave a little space in the container for expansion when it freezes!
Can I Add Other Vegetables?
Definitely! Feel free to add veggies like carrots, celery, or even corn for more flavor and nutrition. Just chop them into similar-sized pieces to ensure they cook evenly with the potatoes.