CREAMIEST CROCKPOT POTATO SOUP

I can still picture my grandma’s kitchen, the aroma of simmering potatoes and savory broth filling the air on a chilly autumn day. Her secret weapon? A trusty old crockpot, always bubbling away with something delicious. That’s where I first learned the magic of slow cooking, and the sheer comfort that a warm bowl of potato soup can bring. Today, I’m sharing all my secrets for the most unbelievably creamy and satisfying Crockpot Potato Soup Recipe you’ll ever make!

The Easiest, Dreamiest Crockpot Potato Soup

Okay, friends, let’s talk potato soup. Not just *any* potato soup, but the kind that hugs you from the inside out. The kind that’s so easy to make, you’ll wonder why you ever bothered with a stovetop version. We’re talking about Crockpot Potato Soup! This recipe is my go-to for busy weeknights, potlucks, and even just a cozy Sunday supper. Trust me, once you try this, you’ll understand why I’m so obsessed.

What makes this recipe so special? Well, it’s the perfect balance of creamy texture, rich flavor, and minimal effort. We’re letting the slow cooker do all the hard work, resulting in a soup that’s unbelievably tender and flavorful. Plus, the toppings! Oh, the toppings! We’ll get to those later, but get ready to customize your bowl to potato-soup-perfection!

Why You’ll Absolutely Love This Recipe

• Effortless: Seriously, it’s dump-and-go. Minimal prep, maximum flavor.
• Creamy Dreamy: The texture is out of this world. No gritty potatoes here!
• Customizable: From toppings to additions, you can make it your own.
• Crowd-Pleaser: Everyone loves potato soup! This recipe is always a hit.
• Make-Ahead Magic: Perfect for meal prepping or getting dinner started in the morning.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, most of these are pantry staples.

• Potatoes: 5 pounds Yukon Gold or Russet potatoes, peeled and cubed. I prefer Yukon Gold for their creamy texture, but Russets work great too!
• Onion: 1 medium yellow onion, diced.
• Garlic: 2 cloves garlic, minced.
• Chicken Broth: 6 cups chicken broth (low sodium is best).
• Heavy Cream: 1 cup heavy cream. This is what gives it that luxurious creaminess!
• Butter: 1/2 cup (1 stick) unsalted butter.
• All-Purpose Flour: 1/4 cup all-purpose flour. This helps thicken the soup beautifully.
• Salt and Pepper: To taste.
• Optional Toppings: Shredded cheddar cheese, cooked bacon crumbles, sour cream, chopped green onions, hot sauce. Get creative!

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps for the most amazing Crockpot Potato Soup.

1. Prepare the Potatoes: Peel and cube your potatoes into roughly 1-inch pieces. This ensures they cook evenly.
2. Combine Ingredients in the Crockpot: Add the cubed potatoes, diced onion, minced garlic, and chicken broth to your slow cooker.
3. Add Butter: Place the stick of butter on top of the potatoes. This will add richness and flavor as it melts.
4. Season: Season generously with salt and pepper. Remember, you can always add more later!
5. Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork. The aroma filling your kitchen will be intoxicating!
6. Thicken the Soup: In a small bowl, whisk together the heavy cream and flour until smooth. This will prevent lumps.
7. Temper the Cream Mixture: Ladle about 1 cup of the hot soup broth into the cream mixture and whisk to combine. This is called tempering and helps prevent the cream from curdling when added to the hot soup.
8. Add to Crockpot: Pour the cream mixture into the crockpot and stir well to combine.
9. Mash or Blend (Optional): For an extra creamy soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. You can also use a potato masher for a chunkier texture. Be careful when blending hot liquids!
10. Continue Cooking: Cover and cook for another 30 minutes on low to allow the soup to thicken.
11. Taste and Adjust: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of garlic powder to your liking.
12. Serve and Garnish: Ladle the soup into bowls and top with your favorite toppings. Get ready for a flavor explosion!

Success Tips for the Best Potato Soup Ever

Want to guarantee potato soup perfection? Here are my top tips!

• Don’t Overcook: Overcooked potatoes can become mushy. Check for doneness after 6 hours on low or 3 hours on high.
• Use the Right Potatoes: Yukon Gold potatoes are my favorite for their creamy texture and slightly sweet flavor. Russets also work well, but they tend to be a bit starchier.
• Don’t Skip the Thickening Step: The flour and heavy cream mixture is crucial for achieving that perfect creamy consistency. Make sure to whisk it thoroughly to avoid lumps.
• Customize Your Toppings: This is where you can really get creative! Some of my favorite toppings include shredded cheddar cheese, cooked bacon crumbles, sour cream, chopped green onions, and a drizzle of hot sauce.
• Make it Ahead: This soup is even better the next day! The flavors meld together beautifully in the refrigerator.

Variations & Additions

Want to switch things up a bit? Here are some fun variations and additions to try:

• Add Cheese: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese during the last 30 minutes of cooking for an extra cheesy soup.
• Add Meat: Cooked and crumbled bacon, ham, or sausage are delicious additions. Add them during the last hour of cooking. You could even try using smoked sausage, similar to what is used in Cheesy Ranch Potatoes & Smoked Sausage, for a smoky flavor.
• Add Vegetables: Diced carrots, celery, or corn can be added to the crockpot along with the potatoes for a heartier soup.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. If you like a bit of spice, you might also enjoy CAJUN POTATO SOUP.
• Make it Vegetarian: Use vegetable broth instead of chicken broth to make this soup vegetarian.

Serving Suggestions

This Crockpot Potato Soup is delicious on its own, but it’s even better when paired with a few simple sides:

• Crusty Bread: Perfect for dipping into the creamy soup.
• Grilled Cheese Sandwich: A classic combination that’s always a winner.
• Side Salad: A light and refreshing salad to balance the richness of the soup.

Making Ahead & Storing

This soup is perfect for making ahead! Here’s how to store it:

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture might change slightly after freezing, but it will still be delicious!

Reheating Instructions

Reheating this soup is a breeze:

• Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

This recipe is a great base, but you can also add and change things up to suit your tastes! For example, if you like a really thick soup, you might enjoy CREAMY POTATO SOUP. Or, if you want something with a bit more body, you might like SAUSAGE POTATO CHOWDER. And if you are looking for something that is addicting, then try Crack Potato Soup! Another take on Potato soup is Creamy Baked Potato Soup Recipe!

Recipe Card

Here’s a handy recipe card for you to save and print!

There you have it! My fail-proof Crockpot Potato Soup Recipe. I truly believe this will become a staple in your kitchen, just like it is in mine. From the creamy texture to the customizable toppings, this soup is a guaranteed crowd-pleaser. So, gather your ingredients, fire up that crockpot, and get ready to enjoy the most comforting and delicious potato soup you’ve ever tasted. Happy cooking, friends!

Creamiest Crockpot Potato Soup

Amelia Chen-Morrison

This Crockpot Potato Soup recipe delivers an unbelievably creamy and satisfying soup with minimal effort. Perfect for busy weeknights or cozy weekends, this dump-and-go recipe is customizable with your favorite toppings and is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Slow cooker (Crockpot)
• Measuring cups and spoons
• Cutting board
• Knife
• Potato peeler
• Small bowl
• Whisk
• Ladle
• Immersion blender or potato masher (optional)

Ingredients

  

• 5 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth low sodium is best
• 1 cup heavy cream
• ¼ cup all-purpose flour
• Salt to taste
• Black pepper to taste
• Optional toppings: Shredded cheddar cheese
• Optional toppings: Cooked bacon crumbles
• Optional toppings: Sour cream
• Optional toppings: Chopped green onions
• Optional toppings: Hot sauce

Instructions

 

• Peel and cube the potatoes into roughly 1-inch pieces.
• Add the cubed potatoes, diced onion, minced garlic, and chicken broth to your slow cooker.
• Place the stick of butter on top of the potatoes.
• Season generously with salt and pepper.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are very tender and easily pierced with a fork.
• In a small bowl, whisk together the heavy cream and flour until smooth.
• Ladle about 1 cup of the hot soup broth into the cream mixture and whisk to combine.
• Pour the cream mixture into the crockpot and stir well to combine.
• For an extra creamy soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, use a potato masher for a chunkier texture.
• Cover and cook for another 30 minutes on low to allow the soup to thicken.
• Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of garlic powder to your liking.
• Ladle the soup into bowls and top with your favorite toppings.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. If using Russet potatoes, the soup might be slightly starchier. To prevent the cream from curdling, ensure you temper the cream mixture with hot broth before adding it to the slow cooker. This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Thaw completely before reheating. Add cooked bacon, shredded cheese, or fresh herbs just before serving for the best flavor and texture.