The Best Crockpot Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/the-best-crockpot-potato-soup-recipe/
