The Best Crockpot Potato Soup Recipe

Introduction

This cozy crockpot potato soup is the perfect comfort food for chilly days. Made with a blend of Yukon Gold and russet potatoes, it’s creamy, flavorful, and easy to prepare. Let your slow cooker do the work while you relax.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced (about 6 cups)
• 1 pound russet potatoes, peeled and diced (about 4 cups)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1/4 cup butter
• Shredded cheddar cheese (for garnish)
• Cooked bacon bits (for garnish)
• Chopped chives (for garnish)
• Sour cream (for garnish)

Instructions

1. Step 1: Peel and dice your Yukon Gold and russet potatoes into roughly 1-inch cubes to ensure even cooking and a creamy texture.
2. Step 2: Place the chopped yellow onion and minced garlic into the bottom of your slow cooker. Pour in the chicken broth so it covers the vegetables.
3. Step 3: Add the diced potatoes, dried thyme, black pepper, and salt. Stir to submerge the potatoes in the broth and distribute the seasonings evenly.
4. Step 4: Cover and cook on HIGH for 4 to 6 hours, or LOW for 6 to 8 hours, until potatoes are fork-tender and easily mashable.
5. Step 5: Use an immersion blender to blend the soup partially or fully, depending on your preferred texture. If you don’t have an immersion blender, carefully blend half the soup in a regular blender and return it to the slow cooker.
6. Step 6: Stir in the heavy cream and butter until combined and butter has melted. Keep the soup on WARM for 15-30 minutes more to heat through and enhance creaminess.
7. Step 7: Serve the soup in bowls and top generously with shredded cheddar cheese, bacon bits, chopped chives, and a dollop of sour cream.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use smoked paprika or cayenne pepper to add a subtle smoky or spicy kick.
• Swap heavy cream with half-and-half for a lighter soup, but expect a slightly less rich texture.
• To add extra flavor, sauté the onion and garlic before adding to the slow cooker.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to restore creaminess. If the soup thickens too much when stored, add a splash of broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, but Yukon Gold and russet potatoes are ideal because they break down well and create a creamy texture. Waxy potatoes may not produce the same creaminess.

Do I have to blend the soup?

No, blending is optional and depends on your preferred texture. You can leave it chunky or partially blend to get a creamier consistency.

The Best Crockpot Potato Soup Recipe

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4.8 from 104 reviews

This comforting and creamy Crockpot Potato Soup is the perfect warming meal for chilly days. Made with a mix of Yukon Gold and russet potatoes, aromatic onions and garlic, and slowly cooked in chicken broth with herbs and seasonings, this soup is blended to your preferred texture and enriched with butter and heavy cream. Topped with shredded cheddar cheese, crispy bacon bits, fresh chives, and sour cream, it’s an easy, satisfying dish that yields six generous servings.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced (about 6 cups)
• 1 pound russet potatoes, peeled and diced (about 4 cups)
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Finishing Ingredients

• 1/2 cup heavy cream
• 1/4 cup butter

Toppings

• Shredded cheddar cheese
• Cooked bacon bits
• Chopped chives
• Sour cream

Instructions

1. Prepare Potatoes: Peel and dice the Yukon Gold and russet potatoes into roughly 1-inch cubes to ensure they cook evenly and break down nicely for a creamy soup texture.
2. Add Aromatics and Broth: Place the chopped yellow onion and minced garlic at the bottom of your slow cooker. Pour in chicken broth so it covers the vegetables completely.
3. Combine Ingredients: Add the diced potatoes, dried thyme, black pepper, and salt into the slow cooker. Stir gently to make sure potatoes are submerged and seasonings are well distributed.
4. Slow Cook: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 6 to 8 hours until the potatoes are fork-tender and easily mashable.
5. Blend Soup: Once potatoes are tender, use an immersion blender to partially or fully blend the soup directly in the slow cooker according to desired texture. Alternatively, blend half of the soup in a regular blender and return it to the pot.
6. Add Cream and Butter: Stir in heavy cream and butter until fully combined and butter is melted. Continue cooking on WARM for 15 to 30 minutes for extra creaminess and to heat through.
7. Serve and Garnish: Ladle soup into bowls and garnish generously with shredded cheddar cheese, crispy bacon bits, chopped chives, and a dollop of sour cream as desired.

Notes

• For a thicker soup, blend more of the potatoes; for chunkier texture, blend less.
• You can substitute vegetable broth to make this vegetarian by omitting bacon toppings.
• Use fresh thyme instead of dried if preferred, adjusting quantity to 1 tablespoon.
• Slow cooker temperatures and times may vary, so check doneness between 4-6 hours on HIGH or 6-8 hours on LOW.
• Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 3 months.

Keywords: potato soup, crockpot soup, slow cooker soup, creamy potato soup, easy comfort food, Yukon Gold potatoes, russet potatoes, dinner recipe