CREAMY CROCKPOT POTATO SOUP

I can almost feel the chill in the air just thinking about it – those late fall afternoons after school, rushing inside to the aroma of something warm and comforting simmering away in the kitchen. My mom had a knack for making the simplest things taste extraordinary, and her potato soup was legendary. The best part? It was almost always made in the slow cooker! Today, I’m sharing all my secrets for the most comforting and easy Crockpot Potato Soup Recipe you’ll ever make!

Why This Crockpot Potato Soup Recipe is a MUST-MAKE

Okay, friends, let’s talk about why this isn’t just *any* potato soup recipe. This is the kind of recipe that becomes a family tradition. It’s the one you crave on rainy days, the one you share with friends who need a little comfort, and the one you can throw together with minimal effort (thanks to the magic of the crockpot!).

What makes it so special? Well, for starters, it’s incredibly creamy and flavorful. We’re talking melt-in-your-mouth potatoes, a rich and savory broth, and the perfect blend of seasonings. Plus, the slow cooker does all the work, leaving you free to focus on other things (like maybe curling up with a good book!). Trust me, this Crockpot Potato Soup Recipe will become a staple in your kitchen.

What You’ll Love About This Recipe:

• Effortless: Seriously, dump everything in the crockpot and let it work its magic.
• Incredibly Flavorful: The slow cooking process allows the flavors to meld together beautifully.
• Customizable: Add your favorite toppings or swap out ingredients to make it your own.
• Budget-Friendly: This recipe uses simple, inexpensive ingredients.
• Comfort Food Perfection: Nothing beats a warm bowl of creamy potato soup on a chilly day.

The Ultimate Crockpot Potato Soup Recipe

Alright, let’s get down to business! Here’s the recipe you’ve been waiting for. I’ve broken it down into easy-to-follow steps, so you can’t go wrong.

Ingredients:

• 5 pounds Yukon Gold potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 4 slices bacon, cooked and crumbled (optional, but highly recommended!)
• Shredded cheddar cheese, for topping
• Chopped green onions, for topping

Equipment:

• 6-quart or larger slow cooker
• Large skillet (for cooking bacon)
• Potato masher or immersion blender

Step-by-Step Instructions:

1. Prep the Potatoes: Peel and cube the potatoes into roughly 1-inch pieces. This ensures they cook evenly in the crockpot.
2. Combine Ingredients: In your slow cooker, combine the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, pepper, and salt. Give it a good stir to make sure everything is mixed well.
3. Slow Cook: Cover the slow cooker 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 heavenly!
4. Mash (or Blend!) the Potatoes: Once the potatoes are cooked, you have a couple of options. For a chunkier soup, use a potato masher to partially mash the potatoes directly in the slow cooker. For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. Be careful when using an immersion blender in a hot liquid!
5. Add the Creamy Goodness: Stir in the heavy cream and softened cream cheese until they are completely melted and incorporated into the soup. This is where the magic happens, transforming the soup into a creamy, dreamy delight.
6. Taste and Adjust: Taste the soup and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of garlic powder to enhance the flavor.
7. Serve and Enjoy: Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Get ready for a symphony of flavors in every bite!

Success Tips for the Best Crockpot Potato Soup

Want to guarantee potato soup perfection? Follow these tips for foolproof results every time:

Golden Tips for Crockpot Potato Soup Success:

• Choose the Right Potatoes: Yukon Gold potatoes are my personal favorite for potato soup. They have a creamy texture and a slightly sweet flavor that complements the other ingredients beautifully. Russet potatoes will also work, but they tend to be a bit starchier.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and affect the texture of the soup. Check them periodically during the cooking process and remove them from the heat as soon as they are tender.
• Soften the Cream Cheese: Make sure the cream cheese is fully softened before adding it to the soup. This will help it melt more easily and prevent any lumps from forming.
• Add Dairy Last: Always add the heavy cream and cream cheese towards the end of the cooking process. Cooking dairy at high temperatures for extended periods can cause it to curdle.
• Customize Your Toppings: The toppings are where you can really get creative! Experiment with different cheeses, herbs, and even a dollop of sour cream or Greek yogurt.

Variations to Make it Your Own

The beauty of this Crockpot Potato Soup Recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own signature soup. Here are a few ideas to get you started:

Flavorful Variations:

• Cheesy Potato Soup: Add a cup or two of shredded cheddar cheese or your favorite cheese blend directly to the slow cooker during the last hour of cooking.
• Spicy Potato Soup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a little kick.
• Loaded Potato Soup: Load it up with all your favorite baked potato toppings, such as bacon, cheese, sour cream, and green onions. Consider making Creamy Baked Potato Soup if you love those toppings!.
• Vegetarian Potato Soup: Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
• Ham and Potato Soup: Add diced ham to the slow cooker along with the other ingredients for a hearty and satisfying meal.

Serving Suggestions

This Crockpot Potato Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Crusty Bread: Serve the soup with a side of crusty bread for dipping.
• Grilled Cheese Sandwich: A grilled cheese sandwich is the perfect complement to a bowl of warm potato soup.
• Side Salad: A simple green salad adds a refreshing element to the meal.
• Cornbread: Fluffy cornbread is always a welcome addition to any soup night.

If you want to add some spice, you could try my Creamy Cajun Potato Soup!

And if you’re looking for a variation, you can also try Crock Pot Crack Potato Soup. The recipe is amazing!

Make-Ahead & Freezing Instructions

This Crockpot Potato Soup is perfect for making ahead of time. Simply prepare the soup as directed and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat it gently on the stovetop or in the microwave.

To freeze the soup, allow it to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers to allow for expansion. The soup can be frozen for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it as directed.

While potato soup generally freezes well, the texture may change slightly after thawing. The potatoes might become a bit softer, but the flavor will still be delicious. One of my favorite soups is CREAMY TORTELLINI SOUP, but it doesn’t freeze as well due to the tortellini.

Other Delicious Soup Recipes to Try

Once you’ve mastered this Crockpot Potato Soup Recipe, you’ll be ready to explore other delicious soup recipes. Here are a few of my favorites:

• SAUSAGE POTATO CHOWDER: A hearty and flavorful chowder packed with sausage, potatoes, and corn.
• CREAMY POTATO SOUP: A classic creamy potato soup, perfect for a cold winter day.

The Magic of Potato Soup

I hope you’ll find that this recipe brings you just as much comfort and warmth as it has brought my family over the years. There’s something truly magical about a simple bowl of potato soup. It’s a reminder of simpler times, of home-cooked meals, and of the love and care that goes into sharing food with the ones you cherish. It’s the kind of dish that nourishes both the body and the soul, and that’s why I’m so passionate about sharing it with you.

So go ahead, gather your ingredients, dust off your crockpot, and get ready to experience the joy of homemade Crockpot Potato Soup. I promise, you won’t be disappointed! Let me know in the comments how it turns out and what variations you tried. Happy cooking!

Creamy Crockpot Potato Soup

Amelia

This creamy crockpot potato soup recipe is a comforting and effortless meal perfect for chilly days. The slow cooking process allows the flavors to meld together beautifully, creating a rich and savory broth with melt-in-your-mouth potatoes. It’s customizable, budget-friendly, and sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• 6-quart or larger slow cooker
• Large skillet
• Potato masher or immersion blender
• Measuring cups and spoons
• Cutting board
• Knife
• Ladle
• Soup bowls

Ingredients

  

• 5 pounds Yukon Gold potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon black pepper
• ½ teaspoon salt or to taste
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 4 slices bacon, cooked and crumbled optional
• Shredded cheddar cheese, for topping
• Chopped green onions, for topping

Instructions

 

• Prep the Potatoes: Peel and cube the potatoes into roughly 1-inch pieces.
• Combine Ingredients: In your slow cooker, combine the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, pepper, and salt. Stir well.
• Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
• Mash (or Blend!) the Potatoes: Use a potato masher to partially mash the potatoes for a chunkier soup, or use an immersion blender to blend until smooth. Be careful when using an immersion blender in hot liquid.
• Add the Creamy Goodness: Stir in the heavy cream and softened cream cheese until melted and incorporated.
• Taste and Adjust: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or garlic powder to enhance the flavor.
• Serve and Enjoy: Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, and chopped green onions.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Soften the cream cheese before adding it to the soup to prevent lumps. Add the dairy at the end of the cooking process to avoid curdling. Customize your toppings with different cheeses, herbs, or sour cream. The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Consider adding a bay leaf during the cooking process for extra flavor; remember to remove it before serving.