This crockpot potato soup is the ultimate comfort food you’ll want on chilly days. It’s creamy, hearty, and filled with tender potatoes that just melt in your mouth. The soup gets its rich, cozy flavor from simple ingredients like onions, broth, and a good handful of cheese, all cooked low and slow in the crockpot for that perfect softness and taste.
I love how easy this soup is to put together—just toss everything into the crockpot and let it do its magic while you go about your day. One of my favorite things is adding a little crispy bacon or some green onions on top to brighten up each spoonful. It’s also super forgiving, so you can tweak it to how you like it best, maybe a touch more cheese or a splash of cream for extra richness.
When I make this soup, I usually serve it with fresh crusty bread or some warm crackers. It’s one of those dishes that brings people together because it’s so warming and satisfying. If you want a cozy meal that takes the fuss out of cooking but still feels like a treat, this crockpot potato soup is definitely a winner in my book.
Key Ingredients & Substitutions
Russet potatoes: These are my top choice because they get soft and creamy while cooking, making the soup nice and thick. You can swap in Yukon Gold for a slightly buttery flavor and creamier texture.
Chicken broth: I like using chicken broth for rich flavor, but vegetable broth works great for a vegetarian option without losing taste.
Cheddar cheese: Sharp cheddar adds a nice tang and melts well. If you want a smoother, milder taste, try Colby or Monterey Jack instead.
Sour cream: This adds a gentle tang and creamy texture. Greek yogurt is a good substitute if you want something lighter but still creamy.
Bacon (optional): Crispy bacon bits add a smoky crunch on top, but you can skip them or use smoked paprika for a smoky touch without meat.
How Do You Get a Creamy Soup Without It Being Watery?
The secret is to mash some of the cooked potatoes right in the crockpot before adding cheese and cream. This naturally thickens the soup without extra flour or starch.
- Cook potatoes fully until soft.
- Use a potato masher or fork to gently mash about half the potatoes right in the pot.
- Leave the rest in chunks for texture and creaminess.
- Then stir in cheese, sour cream, and milk for smooth richness.
This technique keeps the soup thick but not heavy, and it’s easier than making a roux or adding thickening agents.
Equipment You’ll Need
- Crockpot or slow cooker – makes cooking hands-off and slow for perfect tender potatoes.
- Wooden spoon or heat-safe spatula – great for stirring and mashing potatoes right in the pot.
- Potato masher – handy to mash some potatoes for a creamy, slightly chunky soup texture.
- Cutting board and a sharp knife – to chop potatoes and onions safely and evenly.
- Measuring cups and spoons – for accurate broth, spices, and dairy measurements.
Flavor Variations & Add-Ins
- Add cooked diced ham or shredded rotisserie chicken for a protein boost and heartier meal.
- Mix in sautéed mushrooms or roasted corn to bring in extra earthy or sweet veggie flavors.
- Swap cheddar for pepper jack or smoked gouda to change up the cheese’s flavor profile.
- Sprinkle fresh herbs like chives or parsley on top for a fresh, bright finish.
The Best Crockpot Potato Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup shredded cheddar cheese, plus extra for garnish
- ¾ cup sour cream
- 4 strips bacon, cooked and crumbled (optional)
- 3 green onions, sliced, for garnish
- 1 cup milk or heavy cream
Time Needed
This recipe takes about 10 minutes to prepare and requires 6 to 8 hours cooking time on low, or 3 to 4 hours on high in the crockpot. Then add 15-30 minutes to mix in the finishing ingredients and warm through before serving.
Step-by-Step Instructions:
1. Prep Ingredients and Start Cooking:
Put the peeled, diced potatoes and chopped onion right into your crockpot. Pour in chicken broth and water. Sprinkle the garlic powder, dried thyme, salt, and pepper on top. Give it a good stir so everything is mixed well.
2. Slow Cook the Soup:
Cover your crockpot and cook the soup on low for 6 to 8 hours, or on high for 3 to 4 hours. The potatoes should be soft and easy to mash when it’s done.
3. Thicken the Soup:
Once the potatoes are tender, mash about half of them directly in the crockpot using a potato masher or large spoon. This gives the soup a creamy, thick texture while keeping some chunks for heartiness.
4. Add Creamy Ingredients:
Mix in the shredded cheddar cheese and sour cream until the cheese melts completely and the soup is smooth.
5. Final Touches:
Pour in the milk or heavy cream to get the soup as creamy as you like. Stir everything well and cook for another 15 to 30 minutes on low to warm the soup through. Taste and adjust salt and pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar, and sliced green onions for a delicious, colorful finish. Serve with crusty bread or crackers for a satisfying meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before adding to the crockpot to ensure even cooking and avoid excess water in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then cool and refrigerate for up to 2 days. Reheat gently on low in the crockpot or on the stove, stirring occasionally.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the creamy texture, adding a splash of milk if needed.
Can I Make This Soup Dairy-Free?
Definitely! Use non-dairy milk like almond or coconut milk, dairy-free sour cream alternatives, and skip the cheese or use a dairy-free cheese substitute.
