There’s something undeniably comforting about a warm bowl of potato soup, especially on a chilly day. But let’s be real, who wants to spend hours stirring a pot on the stove? That’s where this Crock Pot Potato Soup recipe comes in. It delivers all the creamy, flavorful goodness you crave, with minimal effort. Seriously, dump, set, and forget – it’s that easy! This isn’t just any potato soup; it’s a hug in a bowl, perfect for family dinners, cozy nights in, or even a potluck contribution. We’re talking tender potatoes, a rich broth, and endless topping possibilities. Get ready to make your new favorite fall and winter staple!

Why You’ll Love This

Effortless Cooking: The slow cooker does all the work! No need to stand over a hot stove.
Creamy & Flavorful: We build layers of flavor with simple ingredients, resulting in a soup that’s incredibly satisfying.
Customizable: Easily adapt this recipe to your preferences – add different cheeses, veggies, or toppings.
Family-Friendly: A guaranteed crowd-pleaser, even picky eaters will ask for seconds.
Budget-Friendly: Made with pantry staples and affordable ingredients.

Ingredients & Equipment

Ingredients:

5 lbs Yukon Gold Potatoes, peeled and cubed
1 medium Yellow Onion, diced
4 cloves Garlic, minced
6 cups Chicken Broth (or Vegetable Broth for vegetarian option)
1 cup Heavy Cream (or Half-and-Half for a lighter version)
4 tbsp Butter
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Optional Toppings: Shredded Cheddar Cheese, Cooked Bacon, Sour Cream, Chives, Green Onions

Equipment:

6-Quart (or larger) Slow Cooker
Large Cutting Board
Sharp Knife
Measuring Cups & Spoons
Whisk
Potato Peeler

Step-by-Step Instructions

Sauté Aromatics (Optional but Recommended): In a skillet, melt 2 tbsp butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. This step deepens the flavor, but can be skipped for ultimate convenience.
Combine Ingredients: Transfer the sautéed onion and garlic (if using) to your slow cooker. Add the cubed potatoes, chicken broth, salt, pepper, garlic powder, and onion powder.
Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until potatoes are very tender.
Thicken the Soup: In a small bowl, whisk together the remaining 2 tbsp butter and flour until a smooth paste forms (this is a roux). Gradually whisk in about 1/2 cup of the hot soup from the slow cooker into the roux to temper it.
Finish & Blend: Pour the tempered roux back into the slow cooker and stir well. Cook on HIGH for another 15-30 minutes, or until the soup has thickened to your desired consistency.
Cream It Up: Stir in the heavy cream (or half-and-half) and heat through for a few minutes. Do not boil after adding the cream.
Serve & Enjoy: Ladle into bowls and top with your favorite toppings!

Pro Tips

Potato Choice: Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes will also work (they’ll result in a slightly starchier soup).
Don’t Overcook: Overcooked potatoes can become gummy. Check for tenderness with a fork.
Immersion Blender: For a smoother soup, use an immersion blender directly in the slow cooker. Be careful not to splash! Alternatively, carefully transfer portions to a regular blender.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Cheese Please: Stir in 1 cup of shredded cheddar cheese during the last 30 minutes of cooking for an extra cheesy soup.

Storing Leftovers

Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. When reheating, thaw overnight in the refrigerator and then gently reheat on the stovetop or in the microwave. Note that the texture may change slightly after freezing and thawing, but the flavor will still be delicious!

Potato Soup Crock Pot

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Author: Amelia
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x

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Description

This easy Crock Pot Potato Soup is creamy, comforting, and perfect for busy days. Just toss everything into the slow cooker and come home to a hearty, cheesy bowl of goodness.

Ingredients

Scale

6 slices bacon, chopped

1 medium onion, diced

2 pounds Russet potatoes, peeled and cubed

3 cloves garlic, minced

4 cups chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 cup heavy cream or half-and-half

2 cups shredded sharp Cheddar cheese

2 tablespoons all-purpose flour

2 tablespoons butter

Sliced green onions, for garnish

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Instructions

1. Cook the bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat.

2. In the same skillet, sauté the diced onion and garlic for 2-3 minutes until fragrant. Transfer to the slow cooker.

3. Add the potatoes, chicken broth, salt, pepper, and thyme to the slow cooker. Stir to combine.

4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are very tender.

5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the cream, whisking constantly until smooth and thickened.

6. Stir the cream mixture into the slow cooker. Use a potato masher to mash some of the potatoes to your desired consistency.

7. Stir in the shredded cheese until melted and smooth. Add more salt and pepper to taste.

8. Stir in half the cooked bacon.

9. Serve hot, garnished with the remaining bacon and sliced green onions.

Notes

You can use Yukon Gold or red potatoes instead of Russets.

To make it vegetarian, skip the bacon and use vegetable broth.

For extra flavor, add a dash of hot sauce or smoked paprika before serving.

Leftovers store well in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4
Sodium: 1100
Fat: 32
Saturated Fat: 18
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 18
Cholesterol: 90