There’s something magical about tossing ingredients into a crockpot and coming back hours later to a house filled with the cozy aroma of homemade soup. My crockpot potato soup recipe has saved me on countless busy weeknights and chilly weekends—it’s my go-to comfort food when I want something hearty without the fuss. I first made this version for a snowed-in girls’ night years ago, and now my friends demand it every winter!

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What I love most (besides how ridiculously easy it is) is how the slow cooking melds all the flavors together. The potatoes become melt-in-your-mouth tender while the garlic and thyme work their magic in the background. And that creamy, cheesy finish? Pure comfort in a bowl. Whether you’re feeding a crowd or just want leftovers for the week, this crockpot potato soup never disappoints.

Why You’ll Love This Crockpot Potato Soup Recipe

Trust me, this isn’t just any potato soup—it’s the kind that makes people ask for seconds (and thirds!). Here’s why it’s become my absolute favorite:

Effortless magic: Dump everything in the crockpot and let it work while you nap, work, or binge your favorite show
Creamy dreaminess: That perfect velvety texture from mashed potatoes blended with melty cheese will have you licking the spoon
Crowd pleaser: Kids go crazy for it, picky eaters don’t complain, and guests always ask for the recipe
Leftover gold: Tastes even better the next day—if you can resist eating it all in one sitting!

The best part? You probably have most ingredients in your kitchen right now. No fancy techniques, no babysitting the stove—just pure comfort food magic.

Ingredients for Crockpot Potato Soup

Here’s everything you’ll need to make the creamiest, dreamiest potato soup – I promise every ingredient pulls its weight in this recipe! (Pro tip: prep everything the night before for super easy morning assembly.)

6 cups peeled and diced potatoes (I use russets – they break down perfectly)
1 medium onion, chopped (yellow or white both work great)
3 cloves garlic, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
4 cups chicken or vegetable broth (low-sodium if you’re watching salt)
1 cup heavy cream (the secret to that luxurious texture)
1 cup shredded cheddar cheese (I always shred my own – pre-shredded doesn’t melt as smoothly)
1/2 cup sour cream (full fat gives the best flavor)
6 slices cooked bacon, crumbled (save some for garnish!)
1 tsp salt (start with less if using regular broth)
1/2 tsp black pepper (freshly cracked is my favorite)
1/2 tsp dried thyme (rub it between your fingers to wake up the flavor)

See? Nothing fancy – just honest ingredients that turn into something magical after a few hours in the crockpot. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here—just the basics from your kitchen! Here’s what I grab every time I make this cozy crockpot potato soup:

6-quart crockpot (or similar size – this fits the batch perfectly)
Potato masher (a fork works too, but the masher makes it easier)
Measuring cups and spoons (eyeballing works, but I like precise seasoning)
Wooden spoon or silicone spatula (for stirring in that cheesy goodness)
Cheese grater (if you’re shredding your own cheddar – trust me, it’s worth it!)

That’s it! Now let’s make some magic happen.

How to Make Crockpot Potato Soup

Okay, let’s get to the good stuff! Making this potato soup is seriously foolproof—just follow these simple steps and you’ll have creamy comfort in no time. (Well, in a few hours, but with zero effort!)

Step 1: Combine Base Ingredients

First things first—dump everything into your crockpot! I mean it: potatoes, onion, garlic, broth, salt, pepper, and thyme all go in together. No sautéing, no preheating, just toss it all in and give it one quick stir. Easy, right?

Step 2: Slow Cook Until Tender

Now comes the patience part. Cover and cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the potatoes practically dissolve when poked with a fork—they should be falling-apart tender.

Step 3: Thicken and Add Creaminess

Time for magic! Grab your potato masher and gently smash about half the potatoes right in the crockpot—this creates that perfect thick texture. Then stir in the heavy cream, cheddar, and sour cream until everything’s melty and dreamy. Let it cook another 15-20 minutes to get extra creamy.

Step 4: Garnish and Serve

Let the soup sit for 5 minutes (if you can wait!) before ladling into bowls. Pile on the bacon crumbles, extra cheese, maybe some fresh chives if you’re feeling fancy. Grab some crusty bread—you’re about to be in cozy food heaven!

Tips for the Best Crockpot Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I have the recipe?” good:

Texture is everything: For extra creaminess, blend half the soup before adding dairy—just scoop some into a blender (careful, it’s hot!) then stir it back in
Don’t overmix: When adding cheese and cream, stir gently until just combined—too much mixing can make the dairy separate
Taste before serving: The slow cooking mellows flavors—I always adjust salt and pepper at the end
Prep ahead: Chop everything the night before—morning-you will be so grateful!

One last tip? Make a double batch—this soup disappears fast!

Ingredient Substitutions & Variations

This crockpot potato soup is crazy flexible—here’s how I mix it up depending on what’s in my fridge or who’s coming to dinner:

Dairy swaps: Whole milk works instead of heavy cream (it’ll be slightly less rich), and Greek yogurt can stand in for sour cream in a pinch
Meat lovers: Turkey bacon or pancetta make great bacon alternatives—or skip it entirely for a vegetarian version
Vegan magic: Use veggie broth, coconut milk instead of cream, and nutritional yeast for that cheesy flavor
Extra veggies: Sometimes I toss in diced carrots or celery with the potatoes—they add nice texture and sneak in extra nutrients
Spice it up: A dash of cayenne or smoked paprika gives this soup a fun kick when I’m feeling adventurous

The beauty is—no matter how you tweak it—you still get that same comforting bowl of deliciousness!

Storing and Reheating Your Potato Soup

Oh, you’ve got leftovers? Lucky you! This soup might be even better the next day when the flavors really settle in. Here’s how I keep it tasting fresh:

Fridge storage: Let it cool slightly, then transfer to an airtight container—it’ll keep beautifully for 3 days (just stir before reheating)
Freezer friendly: Portion into freezer bags (laying flat saves space!) for up to a month—thaw overnight in the fridge when cravings hit
Reheating magic: Warm gently on the stove with a splash of broth to loosen it up, or microwave in 30-second bursts, stirring between each

Pro tip: If freezing, hold the dairy—add fresh cream and cheese when reheating for best texture!

Crockpot Potato Soup FAQs

I get asked these questions all the time about my crockpot potato soup—here’s everything you need to know to make it perfect!

Can I leave the potato peels on?

Absolutely! I actually love leaving the peels on red or Yukon gold potatoes—they add great texture and nutrients. Just give them a good scrub first. Russets? I usually peel those since their skins can be tough.

Can I cook this on high for less time?

You bet! High heat for 3-4 hours works fine—just check that the potatoes are fork-tender before adding the dairy. Low and slow gives deeper flavor, but I’ve done the quick version when I forgot to start it early!

Why does my soup look separated?

Don’t panic! Dairy can separate if added too quickly or overmixed. Just stir gently when adding cream and cheese. If it happens, a quick immersion blender session fixes it right up.

Can I freeze this potato soup?

Yes—but leave out the dairy first! Freeze just the potato base, then add fresh cream and cheese when reheating. It keeps for a month and tastes just-made this way.

What potatoes work best?

Russets break down beautifully for that classic creamy texture, but Yukon golds hold their shape better if you like chunks. I’ve even used sweet potatoes for a fun twist—just reduce cooking time slightly.

Nutritional Information

Just a heads up—nutrition info varies based on ingredients and brands used. This creamy crockpot potato soup is hearty comfort food at its finest, but I always say moderation is key when going back for thirds!

Share Your Feedback

Did you make this cozy crockpot potato soup? I’d love to hear how it turned out! Leave a comment below, snap a pic for Instagram (tag me!), or give it a star rating—your feedback makes my day!

Dreamy Crockpot Potato Soup Recipe That Warms 6 Hearts

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A creamy and comforting crockpot potato soup that’s easy to make and perfect for chilly days.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

6 cups peeled and diced potatoes
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices cooked bacon, crumbled
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

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Instructions

Combine potatoes, onion, garlic, broth, salt, pepper, and thyme in the crockpot.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Use a potato masher to break down some of the potatoes for a thicker texture.
Stir in heavy cream, cheddar cheese, and sour cream. Cook for an additional 15-20 minutes.
Top with crumbled bacon before serving.

Notes

For a smoother soup, blend half of it before adding cream.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 45mg