This Easy Crockpot Potato Soup is warm, creamy, and perfect for cozy nights. Just toss in potatoes, broth, and a few tasty seasonings, and let the slow cooker do its magic!
You’ll love how simple it is to prepare—just throw everything in without any fuss. I often add crispy bacon on top for a little crunch. Yum! 🥓
The best part? It makes enough to share or save for lunch the next day. Who doesn’t love a hearty soup waiting for them at dinner time?
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon Gold potatoes. They give the soup a creamy texture. If you’re in a pinch, you can substitute with frozen diced potatoes, but the texture won’t be quite the same.
Broth: Chicken broth adds great flavor, but vegetable broth works well for a vegetarian version. If you want it richer, mix in some stock for a deeper flavor.
Cheese: Sharp cheddar is my favorite for a punch of flavor, but you could use mild cheddar or even a cheese blend. A dairy-free option like cashew cream can replace the sour cream for a lighter version.
Cream: Heavy cream gives a rich finish to the soup. You can swap it with half-and-half or even milk if you’re looking to lighten things up, though the soup will be less creamy.
Bacon: This is optional, but it adds a nice crunch and flavor. If you want to keep it vegetarian, try crispy chickpeas or crispy mushrooms for a similar texture.
How Do I Make Sure the Potatoes are Perfectly Cooked?
The trick to great potato soup is ensuring your potatoes are cooked just right. To achieve that:
- Chop your potatoes into evenly sized cubes (about 1-inch), so they cook at the same rate.
- Choosing low heat allows for slow cooking, which softens them without breaking apart too quickly.
- Check for tenderness by piercing with a fork; they should slide off easily, but still maintain some shape.
If you want a mix of textures, consider mashing only part of the potatoes after cooking for a chunky yet creamy soup. This gives you the best of both worlds!
Easy Crockpot Potato Soup Recipe for Cozy Meals
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled (optional)
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons chopped green onions or chives for garnish
How Much Time Will You Need?
This delightful potato soup takes about 20 minutes of prep time, plus 6-8 hours on low or 3-4 hours on high in the crockpot. Just set it and forget it until dinner time!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by peeling and dicing the potatoes into small cubes, about 1-inch in size. Then, dice the onion and mince the garlic. This will ensure everything cooks evenly and blends together nicely.
2. Combine Ingredients in the Crockpot:
Place the diced potatoes, onion, minced garlic, and chicken broth into the crockpot. This hearty base will give your soup wonderful flavor. Don’t forget to add the salt, black pepper, and dried thyme if you’re using it! Stir lightly to combine everything.
3. Cook Until Tender:
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the potatoes are very tender. You can give it a little peek and check with a fork!
4. Mash and Add Creaminess:
Once the potatoes are soft, use a potato masher or an immersion blender to mash some of the potatoes. Leave some chunks for texture and a rustic feel! Next, stir in the butter, shredded cheddar cheese, heavy cream, and sour cream. Mix until everything is meltingly creamy.
5. Final Touches:
Taste your soup and adjust the seasoning if necessary. If you love it cheesy, feel free to add more cheese!
6. Serve and Enjoy:
Serve your warm, comforting soup in bowls, topped with crumbled bacon (if you’re using it) and a sprinkle of chopped green onions or chives for a lovely garnish. Enjoy this cozy meal with your favorite bread or just a spoon!
Frequently Asked Questions
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes work best for a creamy texture, you can also use red potatoes or even sweet potatoes. Just note that different potatoes may slightly alter the flavor and consistency of your soup.
Is it Possible to Make This Soup Dairy-Free?
Yes! To make a dairy-free version, simply substitute the heavy cream and sour cream with coconut milk or a plant-based cream alternative. You can skip the cheese or use nutritional yeast for a cheesy flavor without dairy.
How Do I Store Leftover Potato Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove over low heat, adding a splash of broth or water to thin it out if it has thickened.
Can I Freeze This Soup?
If you want to freeze the soup, it’s best to do so before adding the cream and cheese. Allow the soup to cool, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and then reheat, adding the cream and cheese at that point.
