Oh my gosh, you’re going to love this Crockpot Potato Soup Recipe! It’s the kind of meal that makes you want to curl up on the couch with a fuzzy blanket – warm, creamy, and so darn easy. I make this at least twice a month when the weather turns chilly. Just toss everything in your slow cooker in the morning, and by dinnertime, you’ve got this rich, comforting soup that tastes like you spent hours in the kitchen. The best part? It practically makes itself while you go about your day. Trust me, once you try this recipe, it’ll become your go-to comfort food all winter long.
Why You’ll Love This Crockpot Potato Soup Recipe
Listen, I know there are a million potato soup recipes out there, but this one? It’s special. Here’s why:
- Creamy dreaminess: That heavy cream and cheddar combo creates a velvety texture that coats your spoon just right—no gloppy, floury thickeners here!
- Set-it-and-forget-it magic: Dump everything in the crockpot (yes, even the onions—they’ll melt into sweetness) and walk away. Dinner practically cooks itself.
- Bacon makes everything better: Those crispy bits on top? They add smoky crunch to every creamy bite. (But hey, leave ’em off if you must.)
- Leftovers taste even better: The flavors deepen overnight. Next-day lunch? Sorted.
- Customizable AF: Throw in extra veggies, swap cheeses, or go wild with hot sauce—it’s your soup now.
Ingredients for Crockpot Potato Soup
Okay, let’s talk ingredients – and yes, I’m totally that person who lines everything up on the counter before starting! Here’s what you’ll need for this cozy masterpiece:
- The soup base: 6 cups peeled and diced potatoes (I use russets – their starchiness makes the soup extra creamy), 1 small onion chopped, 4 cups chicken broth
- The creamy magic: 1 cup heavy cream, 1/2 cup shredded cheddar cheese (shred it yourself for better melting!)
- Flavor boosters: 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder
- The grand finale: 4 slices cooked bacon crumbled, 2 tbsp chopped green onions
See? Nothing fancy – just good, honest ingredients that come together into something magical. Now let’s get cooking!
How to Make Crockpot Potato Soup
Alright, let’s get this cozy magic started! I promise it’s easier than you think – just follow these simple steps and you’ll have the creamiest, dreamiest potato soup in no time.
Slow Cooking the Base
First things first – grab your crockpot and resist the urge to overfill it! You want about 2 inches of space at the top. Toss in those diced potatoes (peeled or unpeeled – your call!), chopped onion, and pour in the chicken broth. Give it a quick stir to make sure everything’s swimming happily. Now set it and forget it – 4 hours on HIGH or 6-8 hours on LOW. You’ll know it’s ready when the potatoes are fork-tender and practically melting.
Thickening and Finishing the Soup
Here’s where the magic happens! Grab your potato masher and give the soup a few good mashes – not too much, you want some texture. Now stir in that glorious heavy cream, shredded cheddar, and all your seasonings. The cheese will melt into the most velvety goodness. Let it cook for another 30 minutes on LOW (patience, my friend!). Want it extra thick? Blend half the soup before adding the cream – game changer!
Serving Your Crockpot Potato Soup
Time for the grand finale! Ladle that creamy goodness into bowls and go wild with toppings – crispy bacon bits, fresh green onions, extra cheese if you’re feeling fancy. Serve it with warm crusty bread for dipping (trust me, you’ll want to sop up every last drop). Now take that first spoonful and enjoy your well-earned comfort food moment!
Tips for the Best Crockpot Potato Soup Recipe
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-give-me-the-recipe” amazing:
- Potato power: Russets are my go-to – their high starch content makes the soup naturally creamy without any flour. Yukon Golds work too if you prefer a waxier texture.
- Timing is everything: Don’t let those potatoes cook into mush! Check them at the 3-hour mark on high – they should be tender but still hold their shape.
- Season smart: Always taste before serving – potatoes drink up salt like crazy. I often add an extra pinch at the end.
- Cream control: If the soup seems too thick after adding cream, thin it with a splash of warm broth until it’s just right.
Ingredient Substitutions and Variations
Listen, life happens – and sometimes you gotta improvise! Here are my favorite ways to tweak this soup when the pantry’s looking bare:
- Vegetarian? No problem! Swap the chicken broth for veggie broth and skip the bacon (or use smoked paprika for that umami kick).
- Dairy-free dreams: Coconut milk works shockingly well instead of heavy cream – just use the full-fat canned stuff for maximum creaminess.
- Veggie boost: Toss in a cup of frozen corn or diced carrots with the potatoes. They’ll cook down into sweet little surprises.
- Cheese shuffle: Out of cheddar? Pepper jack gives it a nice kick, or Swiss makes it extra rich.
The beauty of this soup? It’s practically begging for your personal touch – so get creative!
Storing and Reheating Your Potato Soup
Okay, confession time – I always make a double batch because this soup gets even better as leftovers! Just pop it in an airtight container in the fridge (it’ll keep for about 3 days). When reheating, I prefer the stovetop – warm it gently over medium-low with a splash of broth to bring back that creamy texture. Microwave works too – just stir every 30 seconds to prevent hot spots. One warning though – don’t freeze it! The dairy separates and gets grainy (learned that the hard way). Trust me, you won’t have leftovers long enough to worry about freezing anyway!
Crockpot Potato Soup Recipe FAQs
I get asked these questions ALL the time – so let’s tackle the big ones right here:
“Can I use frozen potatoes?” Oh honey, don’t do it! Frozen potatoes turn to absolute mush in the slow cooker. Fresh potatoes hold their texture so much better. If you’re short on time, dice them the night before and keep them in water in the fridge.
“How can I make it thicker?” Easy peasy! Blend half the soup before adding the cream – it creates this luxurious, velvety base. Or mash more potatoes if you like it chunky. Either way, you win!
“Can I skip the bacon?” Of course! I’ve used smoked paprika (about 1/2 tsp) when cooking the onions for that smoky depth. Or try sautéed mushrooms for umami goodness. The soup still tastes amazing without it!
Nutritional Information
Just a heads up – these nutritional values are estimates and can vary based on your specific ingredients and brands. But hey, it’s soup – it’s basically a hug in a bowl, and that’s calorie-free comfort if you ask me!
Now go make this soup already – and don’t forget to tell me how it turned out in the comments!
PrintCreamy Crockpot Potato Soup Recipe in Just 4 Hours
A creamy and hearty potato soup made easily in your crockpot. Perfect for cold days and simple to prepare.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 6 cups peeled and diced potatoes
- 1 small onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 4 slices cooked bacon, crumbled
- 2 tbsp chopped green onions
Instructions
- Place potatoes, onion, and chicken broth in the crockpot.
- Cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.
- Use a potato masher to slightly thicken the soup.
- Stir in heavy cream, cheese, salt, pepper, and garlic powder.
- Cook for an additional 30 minutes on low.
- Top with bacon and green onions before serving.
Notes
- For a thicker soup, blend half of it before adding cream.
- Substitute vegetable broth for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
