Creamiest Crockpot Potato Soup
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.
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
- ΒΌ 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.