This Easy Crockpot Potato Soup is perfect for chilly days! With creamy potatoes, tasty seasonings, and cheese, it’s comfort food in a bowl.
Plus, you just throw everything in a slow cooker and let it work its magic. I love enjoying it with crunchy bread for dipping—yum!
Key Ingredients & Substitutions
Potatoes: I recommend russet potatoes for their creamy texture when cooked. If you’re in a pinch, Yukon Golds can also work. Just remember to peel and dice them before adding!
Broth: Chicken broth adds great flavor, but if you’re vegetarian, vegetable broth is an excellent substitute. Homemade or store-bought both do the job!
Cheese: Cheddar is my go-to for a rich, cheesy flavor. If you’re looking for something milder, mozzarella or Monterey Jack will work too. Vegan cheese can also replace regular cheese for a dairy-free option.
Bacon: This ingredient is optional, but it adds a nice crunch and flavor. You can skip it entirely, or use turkey bacon or a plant-based bacon substitute for a healthier or vegetarian option!
How Do You Make Sure Your Soup is Creamy and Delicious?
The key step to creamy soup is blending the potatoes just right! You don’t want to puree it completely as some texture is nice. Here’s how to do it:
- Cook your soup until the potatoes are tender, about 6-8 hours on low.
- Using a potato masher, mash half of the soup directly in the crockpot for a thick, creamy consistency with some chunks left.
- If you prefer a smoother texture, use an immersion blender gently for a couple of seconds, keeping some potato pieces intact.
Finally, stir in your cheese, sour cream, and heavy cream to make it irresistibly rich and smooth! Adjust salt and pepper to your taste, and you’ll have a cozy bowl ready to enjoy!
Easy Crockpot Potato Soup Recipe for Cozy Comfort
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
For the Creamy Finish:
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup cooked and crumbled bacon (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream
For Garnish:
- 3 green onions, sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This hearty potato soup takes about 10 minutes to prepare, and then you’ll let it cook in the crockpot. If you’re cooking on low, plan for about 6-8 hours, or 3-4 hours on high. Perfect for starting in the morning and coming home to a warm, comforting meal!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by peeling and dicing the russet potatoes into small cubes. Finely chop the onion and mince the garlic. This will make sure everything cooks evenly and adds great flavor!
2. Add Ingredients to the Crockpot:
In the crockpot, combine the diced potatoes, chopped onion, minced garlic, chicken broth, water, salt, pepper, dried thyme, and paprika. Give it all a good stir to mix everything together.
3. Cook the Soup:
Cover the crockpot with its lid. Set it to cook on low for about 6-8 hours or on high for 3-4 hours, until the potatoes are very tender and easy to mash.
4. Mash for Creaminess:
Once the potatoes are tender, you have two options! Use a potato masher to mash some of the potatoes right in the crockpot for a thick texture. If you prefer it creamier, use an immersion blender to blend it for a few seconds, leaving some chunks for texture.
5. Stir in the Creamy Goodness:
Now, it’s time to make it creamy! Stir in the shredded cheddar cheese, heavy cream or half-and-half, and sour cream until everything is well combined and the cheese melts into the soup.
6. Add the Bacon:
If you’re using bacon, add the crumbled cooked bacon to the soup and stir it in. This adds a delicious crunch and flavor!
7. Final Seasoning Check:
Taste your soup and adjust the seasoning as needed with more salt and pepper. You want it to be just right!
8. Serve and Garnish:
Serve your warm potato soup in bowls and top each serving with sliced green onions, extra shredded cheese, and fresh parsley if desired. It’s all about that cozy presentation!
9. Enjoy!
Dig into your comforting potato soup with some warm crusty bread or crackers on the side. Perfect for a chilly day!
FAQ for Easy Crockpot Potato Soup Recipe
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for creamy texture, Yukon Golds can also work well. Just peel and dice them before adding to the crockpot!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream, or even whole milk for a less rich soup. For a dairy-free option, try coconut cream or a plant-based cream alternative.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to prevent scorching.
Can I Freeze This Potato Soup?
Yes! Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.
