There are days when I just want a hug in a bowl, but life doesn’t always allow for hours spent stirring a pot. That’s precisely when my trusty slow cooker comes to the rescue, especially with a recipe like this one. If you’re looking for that perfect blend of creamy, hearty, and unbelievably easy, then this EASY Crockpot Potato Soup is about to become your kitchen MVP. It brings all the comforting vibes of a classic potato soup but with the magic of minimal effort, letting your Crockpot do all the heavy lifting while you go about your day.
Why You’ll Love This Dish
This isn’t just another potato soup recipe; it’s a testament to how utterly simple and incredibly satisfying home cooking can be. You’ll absolutely adore this Crockpot Potato Soup because it transforms humble ingredients into a rich, creamy, and deeply flavorful meal with hardly any hands-on time. It’s the quintessential ‘set it and forget it’ dish, perfect for those bustling weeknights when you still crave something warm and homemade. Plus, it’s incredibly budget-friendly, making it a fantastic option for feeding a crowd or ensuring delicious leftovers without breaking the bank. Think lazy Sunday dinners, cozy fall evenings, or even a comforting pick-me-up when winter chills set in – this soup fits every occasion.
> “I never thought a soup this creamy and delicious could be so easy! My kids devoured it, and I loved that I barely lifted a finger. It’s now a permanent fixture on our weekly meal plan!” – A happy home cook
Preparing This Easy Crockpot Potato Soup
The beauty of this soup lies in its straightforward nature. You’ll start by preparing your vegetables – a bit of peeling and chopping, nothing too strenuous. Then, everything goes into the slow cooker with your broth and seasonings. The Crockpot then works its magic, slowly simmering all those flavors together until the potatoes are wonderfully tender. Finally, a touch of dairy at the end adds that signature creaminess, and a quick mash or whisk transforms it into the luxuriously smooth (or chunky, if you prefer!) soup we all crave. It’s a truly forgiving recipe that delivers impressive results with minimal fuss.
What You’ll Need
Ingredient List:
- Potatoes: 2 lbs, peeled and diced (Russet or Yukon Gold work best for creaminess)
- Onion: 1 medium, chopped
- Garlic: 2-3 cloves, minced
- Chicken or Vegetable Broth: 4 cups
- Cream of Chicken or Mushroom Soup: 1 (10.75 oz) can, undiluted (adds a shortcut to creamy depth)
- Milk: 1 cup (whole milk or 2% for richness)
- Sour Cream: 1/2 cup (adds tang and extra creaminess)
- Butter: 1/4 cup (4 tbsp), melted
- All-purpose Flour: 1/4 cup
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Optional Garnishes: Shredded cheddar cheese, cooked and crumbled bacon, sliced green onions, fresh parsley.
Directions to Follow
- Prep the Veggies: Peel and dice your potatoes into 1-inch pieces. Chop the onion and mince the garlic.
- Combine in Crockpot: Place the diced potatoes, chopped onion, and minced garlic into your 6-quart (or larger) slow cooker.
- Add Liquids & Seasonings: Pour in the chicken or vegetable broth and the undiluted can of cream of chicken (or mushroom) soup. Add the salt and pepper. Stir everything gently to combine.
- Cook Low & Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are fork-tender.
- Make the Roux (Thickener): About 30 minutes before serving, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a thick paste forms (this is your roux).
- Temper & Thicken: Gently whisk in the milk into the roux in the saucepan, a little at a time, until smooth. Continue to cook and stir until the mixture thickens slightly.
- Finish the Soup: Pour the thickened milk mixture into the slow cooker with the potato mixture. Add the sour cream and stir well.
- Cream & Serve: Using a potato masher or an immersion blender, gently mash about half of the potatoes directly in the slow cooker to your desired consistency. If you prefer a smoother soup, mash more; for a chunkier soup, mash less. Stir well.
- Taste and Adjust: Taste the soup and adjust seasonings (salt, pepper) as needed. Serve hot with your favorite garnishes.
How to Serve This Hearty Soup
This EASY Crockpot Potato Soup is a meal in itself, but a few simple additions can elevate it further. For a classic presentation, ladle generous portions into warm bowls and let your family customize with a sprinkle of shredded sharp cheddar cheese, some crispy crumbled bacon bits, and a scattering of fresh green onions or chives for a pop of color and zing. A crusty loaf of bread or some warm, buttered cornbread is the perfect companion for dipping and soaking up every last bit of creamy goodness. For a lighter touch, a simple side salad with a vinaigrette dressing would balance the richness beautifully.
The Best Way to Save Extras
Storing this Crockpot Potato Soup is a breeze, ensuring you can enjoy its comforting flavors for days.
- Refrigeration: Once completely cooled, transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm portions on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened considerably. You can also microwave individual servings until heated through.
- Freezing: Potato soup can be frozen, though the texture of the potatoes might change slightly, becoming a bit softer or grainier upon thawing. If you plan to freeze, it’s best to freeze the soup before adding the sour cream. Add the sour cream when reheating. Freeze in airtight, freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Helpful Cooking Tips
- Potato Choice Matters: While Russets will give you a very starchy, creamy result, Yukon Golds offer a natural buttery flavor and hold their shape slightly better if you prefer some chunks.
- Don’t Overcook: Keeping an eye on your potatoes is key. They should be fork-tender but not mushy before you add the milk and sour cream.
- Temper the Dairy: When adding the milk and sour cream, ensure your soup isn’t at a rolling boil. Dairy can sometimes curdle if added to extremely hot liquid. Reducing the heat or even turning off the Crockpot before stirring it in helps maintain that silky texture.
- Adjust Consistency: If your soup is too thick, whisk in a little extra milk or broth until it reaches your desired consistency. If it’s too thin, you can continue simmering with the lid off for a short while, or make a small slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the hot soup until thickened.
Creative Twists
- Cheesy Bacon Bliss: Amp up the flavor by adding 1 cup of shredded cheddar cheese to the soup during the last 30 minutes of cooking (before mashing) and stir until melted. Top with extra crispy bacon.
- Spicy Kick: For a bit of heat, add a pinch of red pepper flakes along with the other seasonings, or stir in a dash of hot sauce right before serving.
- Vegetarian Swap: Easily make this vegetarian by using vegetable broth and ensuring your can of cream of mushroom soup is vegetarian-friendly. Omit bacon from garnishes.
- Broccoli Cheddar: Stir in 1 cup of finely chopped steamed broccoli during the last 20-30 minutes of cooking for a nutritious boost and delightful flavor pairing.
- Smoked Paprika Depth: A teaspoon of smoked paprika added with the other seasonings can bring a wonderful, smoky depth to the soup.
Common Questions
Can I make this soup ahead of time?
A: Absolutely! This soup is fantastic for meal prep. You can cook the entire soup (without garnishes) up to 2-3 days in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it’s too thick.
What kind of potatoes are best for potato soup?
A: Starchy potatoes like Russets are excellent because they break down easily, creating a very creamy texture. Yukon Golds are also a great choice; they offer a slightly buttery flavor and a lovely creamy consistency while holding their shape a bit more if you like some potato chunks.
Can I use fresh herbs instead of dried?
A: Yes, fresh herbs would be wonderful! If using fresh parsley or chives, stir them in at the very end just before serving to preserve their vibrant flavor and color. For other herbs like fresh thyme or rosemary, you can add a sprig or two to the slow cooker at the beginning and remove them before serving. As a general rule, use roughly three times the amount of fresh herbs compared to dried.
Classic Creamy Crockpot Potato Soup
Equipment
- Crockpot
- Potato Masher
Ingredients
Main Ingredients
- 2 lbs Potatoes peeled and diced into 1-inch pieces (Russets or Yukon Golds recommended)
- 4 cups Chicken or Vegetable Broth 32 oz
- 1 Onion medium, chopped
- 2-3 Garlic cloves, minced
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese softened and cut into cubes
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
Instructions
Cooking Steps
- Peel and dice potatoes into 1-inch pieces, chop the onion, and mince the garlic.
- Add potatoes, onion, garlic, broth, salt, and pepper to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are very tender.
- Partially mash the tender potatoes directly in the slow cooker to your desired consistency.
- Stir in softened cream cheese cubes and heavy cream until melted and the soup is smooth and creamy.
- Taste the soup and adjust seasonings like salt, pepper, or a pinch of dried thyme.
- Ladle the hot soup into bowls and serve immediately with your favorite toppings.