Introduction
Crock pot potato soup is a hearty, comforting dish, perfect for chilly days, family dinners, or meal prep. This creamy soup, loaded with tender potatoes, savory flavors, and a velvety texture, is a crowd-pleaser that’s easy to make in a slow cooker. Its simple ingredients and minimal hands-on time make it ideal for cooks of all levels. This recipe delivers a classic potato soup, adaptable for dietary needs, best served hot with crusty bread, a sprinkle of cheese, or crispy bacon.
Ingredients
- 6 medium russet potatoes (about 2 lbs), peeled and diced into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 cup heavy cream (or half-and-half for a lighter texture)
- 1 cup shredded cheddar cheese (optional, for creaminess and flavor)
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp unsalted butter
For Toppings (Choose Any):
- 4 slices cooked bacon, crumbled
- 1/4 cup chopped green onions or chives
- Extra-shredded cheddar cheese
- Sour cream or Greek yogurt
- Suggested Sides: Crusty bread, side salad, or apple slices
Step-by-Step Process
- Prepare Ingredients: Place diced potatoes, chopped onion, minced garlic, chicken broth, salt, pepper, thyme, and butter in a 6-quart slow cooker. Stir to combine.
- Cook Soup: Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are fork-tender and easily mashed.
- Thicken (Optional): If a thicker soup is desired, whisk flour with 1/4 cup cold water until smooth. Stir into the soup during the last 30 minutes of cooking.
- Mash or Blend: For a chunky texture, use a potato masher to mash some potatoes directly in the slow cooker. For a smoother texture, use an immersion blender to blend part or all of the soup, leaving some chunks if desired.
- Add Cream and Cheese: Stir in heavy cream and optional shredded cheddar cheese. Cook for an additional 10-15 minutes on low until heated through and cheese is melted. Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Ladle soup into bowls. Top with crumbled bacon, green onions, extra cheese, or a dollop of sour cream. Serve hot with suggested sides like crusty bread or a side salad.
Tips for Better Crock Pot Potato Soup
- Use russet potatoes for a starchy, creamy texture; Yukon Gold works for a buttery flavor but may be less thick.
- Dice potatoes uniformly to ensure even cooking; smaller pieces cook faster.
- Use low-sodium broth to control saltiness; adjust seasoning at the end.
- Avoid opening the slow cooker lid during cooking to maintain a consistent temperature.
- For a richer soup, add an extra 1/4 cup cheese or 2 tbsp cream cheese.
- If the soup is too thin, simmer it uncovered on high for 15-20 minutes to reduce.
- Make ahead by prepping vegetables the night before; store in the fridge until ready to cook.
- Test doneness by checking if the potatoes mash easily with a fork.
Variations and Customization
- Gluten-Free Potato Soup: Skip flour or use a gluten-free flour blend; ensure broth is gluten-free.
- Vegan Potato Soup: Use vegetable broth, replace heavy cream with coconut milk or cashew cream, use vegan butter, and skip cheese or use a vegan alternative.
- Loaded Potato Soup: Add 1/2 cup cooked, diced ham or sausage; top with extra bacon and cheese.
- Spicy Potato Soup: Add 1/2 tsp cayenne pepper or 1 diced jalapeño to the slow cooker.
- Cheesy Broccoli Potato Soup: Stir in 2 cups chopped, steamed broccoli florets with the cream.
- Low-Fat Potato Soup: Use skim milk or low-fat half-and-half instead of heavy cream; reduce cheese to 1/2 cup.
- Herbed Potato Soup: Add 1 tbsp fresh rosemary or 1 tsp dried dill for aromatic flavor.
- Corn and Potato Chowder: Stir in 1 cup frozen or canned corn kernels during the last 30 minutes.
Storage and Serving Tips
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- Reheat in a saucepan over medium heat, stirring occasionally, or in a microwave, adding a splash of broth or milk to restore creaminess.
- Freeze in freezer-safe containers for up to 3 months; thaw in the fridge overnight before reheating (cream may separate slightly but will blend when stirred).
- Serve in bowls or bread bowls for a cozy presentation; garnish just before serving.
- Use leftovers as a base for casseroles or a topping for baked potatoes.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a white wine like Chardonnay, iced tea, or hot cider.
- Keep warm in the slow cooker on the “warm” setting for up to 2 hours for buffet-style serving.
Nutritional Information
Based on 6 servings (about 1 1/2 cups each, with heavy cream and cheese, without toppings):
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 780mg
- Total Carbohydrates: 34g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 10g
- Vitamin A: 15% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 20% Daily Value
- Iron: 10% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in carbs and fat due to potatoes and cream. For dietary needs, try vegan or low-fat variations. Its potassium and calcium content add nutritional value.
Conclusion
This crock pot potato soup recipe delivers a creamy, comforting meal that’s perfect for cozy nights, family gatherings, or easy meal prep. Its slow cooker simplicity and rich flavors make it a favorite for home cooks. The tender potatoes and velvety broth create a heartwarming dish. This recipe is sure to become a go-to, cherished for its warmth and ease.
Crock Pot Potato Soup Recipe: Creamy and Comforting
Creamy, hearty potato soup made easy in a slow cooker.
Ingredients
- 6 russet potatoes 2 lbs, peeled, diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup heavy cream
- 1 cup shredded cheddar optional
- 2 tbsp flour optional
- 2 tbsp butter
- Toppings: Bacon green onions, cheese, sour cream
- Suggested Sides: Crusty bread salad
Instructions
- Add potatoes, onion, garlic, broth, salt, pepper, thyme, and butter to the slow cooker.
- Cook on low 6-8 hours or high 3-4 hours until potatoes are tender.
- Optional: Whisk flour with 1/4 cup water; stir in last 30 min.
- Mash or blend for the desired texture.
- Stir in cream, cheese; cook 10-15 min.
- Top with bacon, onions; serve with bread.
Notes
- Use russets for creaminess.
- Store in fridge up to 4 days.
- Add broccoli for variety.
- Pair with apple slices.
