Easy Crockpot Potato Soup – Cozy, Creamy, and Comforting

If you’re craving something warm, creamy, and satisfying, this easy crockpot potato soup is exactly what you need. It’s the kind of meal that makes the whole house smell amazing and feels like a hug in a bowl. You toss everything into the slow cooker, walk away, and come back to rich, silky soup with tender potatoes and savory flavor.

It’s affordable, family-friendly, and simple enough for a busy weeknight. Add your favorite toppings and dinner practically serves itself.

Easy Crockpot Potato Soup - Cozy, Creamy, and Comforting

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 2.5 to 3 pounds russet or Yukon gold potatoes, peeled and diced into 1/2-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 cup milk or half-and-half (or heavy cream for extra richness)
• 1/2 cup sour cream or plain Greek yogurt
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1 bay leaf (optional)
• 1 cup shredded sharp cheddar cheese, plus more for topping
• Cooked bacon, crumbled (optional, for topping)
• Sliced green onions or chives (for topping)

Instructions

 

• Prep the potatoes: Peel and dice the potatoes into small, even cubes. Smaller pieces cook faster and blend smoothly.
• Load the crockpot: Add potatoes, onion, garlic, broth, salt, pepper, thyme, smoked paprika, and bay leaf to the slow cooker. Stir to combine.
• Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the potatoes are very tender.
• Remove bay leaf: If you used one, take it out before mashing or blending.
• Thicken the soup: Add butter and milk (or cream). Use a potato masher to mash some of the potatoes directly in the pot, or use an immersion blender for a smoother texture. Leave some chunks if you like it rustic.
• Add creaminess: Stir in sour cream (or Greek yogurt) and cheddar until melted and smooth. Taste and adjust salt and pepper.
• Serve and top: Ladle into bowls and top with extra cheddar, bacon, and green onions. Serve hot.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does all the work. Minimal prep and no babysitting required.
• Ultra creamy without fuss: A quick mash or blend gives it that classic, velvety texture.

  You can keep it chunky if you prefer.

• Budget-friendly: Potatoes, onions, broth, and a few pantry staples make a big, hearty batch.
• Flexible: Works with bacon, ham, or vegetarian-style. You can lighten it up or make it extra indulgent.
• Great for leftovers: The flavor gets even better the next day, and it reheats well.

Ingredients

• 2.5 to 3 pounds russet or Yukon gold potatoes, peeled and diced into 1/2-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 cup milk or half-and-half (or heavy cream for extra richness)
• 1/2 cup sour cream or plain Greek yogurt
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1 bay leaf (optional)
• 1 cup shredded sharp cheddar cheese, plus more for topping
• Cooked bacon, crumbled (optional, for topping)
• Sliced green onions or chives (for topping)

Instructions

1. Prep the potatoes: Peel and dice the potatoes into small, even cubes. Smaller pieces cook faster and blend smoothly.
2. Load the crockpot: Add potatoes, onion, garlic, broth, salt, pepper, thyme, smoked paprika, and bay leaf to the slow cooker.

   Stir to combine.

3. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the potatoes are very tender.
4. Remove bay leaf: If you used one, take it out before mashing or blending.
5. Thicken the soup: Add butter and milk (or cream). Use a potato masher to mash some of the potatoes directly in the pot, or use an immersion blender for a smoother texture. Leave some chunks if you like it rustic.
6. Add creaminess: Stir in sour cream (or Greek yogurt) and cheddar until melted and smooth.

   Taste and adjust salt and pepper.

7. Serve and top: Ladle into bowls and top with extra cheddar, bacon, and green onions. Serve hot.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
• Freezer: Potato soup can be frozen, but dairy may separate slightly. For best results, freeze before adding sour cream and cheese.

  Freeze up to 2 months. Thaw in the fridge overnight and reheat gently, then stir in dairy.

• Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of milk or broth if it thickens too much.

Why This is Good for You

• Balanced comfort: Potatoes provide fiber and potassium, while dairy adds protein and calcium.
• Customizable nutrition: Use Greek yogurt instead of sour cream for extra protein, or swap in light milk to reduce richness.
• Whole ingredients: Simple components you recognize—no complicated additives.
• Portion-friendly: It’s satisfying, so smaller servings still feel filling.

Common Mistakes to Avoid

• Cutting potatoes too large: Big chunks take longer to cook and can stay firm.

  Aim for 1/2-inch pieces.

• Skipping seasoning: Potatoes need salt. Taste and adjust at the end once cheese and dairy are added.
• Over-blending: Pureeing too aggressively can make the soup gluey, especially with russets. Blend just until creamy.
• Adding dairy too early: Add milk, sour cream, and cheese after the potatoes are tender to prevent curdling.
• High heat during reheat: Reheat gently to keep the texture silky and prevent separation.

Recipe Variations

• Loaded Baked Potato Style: Stir in extra cheddar and top with bacon, chives, and a dollop of sour cream.
• Vegetarian: Use vegetable broth and skip bacon.

  Add sautéed mushrooms for savory depth.

• Lighter Version: Use 2% milk and Greek yogurt. Blend half the soup for creaminess without heavy cream.
• Ham and Corn: Add 1–1.5 cups diced cooked ham and 1 cup corn during the last hour.
• Spicy Kick: Add 1–2 diced chipotle peppers in adobo or a pinch of cayenne. Finish with pepper jack cheese.
• Herb Lovers: Swap thyme for rosemary or add fresh dill at the end for a bright twist.
• Extra Veggies: Add diced carrots and celery at the start for more texture and nutrition.
• Gluten-Free Thickener: If you want it thicker without heavy blending, whisk 1 tablespoon cornstarch into the milk before adding.

FAQ

Can I make this without dairy?

Yes.

Use plant-based milk (unsweetened almond or oat) and a dairy-free sour cream and cheese. The texture will still be creamy, especially if you blend part of the soup.

Do I have to peel the potatoes?

No. Yukon gold skins are thin and blend well.

If using russets, peeling gives a smoother texture, but it’s optional if you prefer rustic soup.

What’s the best potato to use?

Yukon golds give a naturally creamy texture and hold their shape. Russets become very soft and are great for a smoother, mashed-style soup. Both work well.

Can I cook this on the stovetop?

Absolutely.

Simmer potatoes, onion, garlic, and broth in a large pot for 20–25 minutes until tender. Add dairy and blend to your liking.

How do I thicken the soup without cream?

Mash more of the potatoes or blend a portion of the soup. You can also mix 1 tablespoon cornstarch with cold milk and stir it in at the end while heating gently.

When should I add cheese?

Add cheese after the potatoes are cooked and the heat is low.

Stir until melted to prevent graininess.

Why is my soup gluey?

Over-blending, especially with a high-speed blender, can overwork the starches. Blend lightly or mash by hand for better texture.

Wrapping Up

This easy crockpot potato soup delivers cozy comfort with almost no effort. It’s creamy, customizable, and perfect for busy days or laid-back weekends.

Keep the ingredients on hand, make a big batch, and enjoy it with your favorite toppings. Simple, satisfying, and always a crowd-pleaser—this is a recipe you’ll return to again and again.