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Easy Crockpot Potato Soup - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.