Crock Pot Potato Soup is the epitome of comfort food—rich, creamy, and loaded with hearty potatoes. Best of all, this easy slow cooker recipe takes just minutes to prep, then simmers away while you go about your day. By the time dinner rolls around, you’ll have a warm, delicious bowl of soup ready to serve.
Perfect for busy weeknights or cozy weekends, this potato soup is made with simple ingredients like potatoes, onions, broth, and cream. Customize it with toppings like crispy bacon, shredded cheese, and green onions for a loaded potato soup experience! Let’s get slow cooking!
Ingredients
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 cup sour cream
- 4 oz cream cheese, softened
- ¼ cup all-purpose flour (optional, for thickening)
For Garnish:
- 6 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- Chopped green onions or chives
- A dollop of sour cream
Instructions
1: Prep the Ingredients
- Peel and dice the potatoes into 1-inch chunks for even cooking.
- Chop the onion and mince the garlic.
2: Add to the Crock Pot
- Place the potatoes, onion, and garlic into the crock pot.
- Pour in the chicken broth and water.
- Add salt, pepper, and thyme, then stir to combine.
3: Cook
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
4: Blend (Optional)
- For a creamier texture, use an immersion blender to blend part of the soup directly in the crock pot. Alternatively, transfer 2–3 cups of the soup to a blender, puree, and return it to the pot.
- If you prefer a chunkier soup, skip this step.
5: Add Creamy Ingredients
- Stir in the heavy cream, sour cream, and cream cheese until fully incorporated.
- For a thicker soup, whisk the flour with ¼ cup water to make a slurry, then stir it into the soup. Cook on high for another 15–20 minutes to thicken.
6: Serve and Garnish
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and top with crispy bacon, shredded cheese, green onions, or any of your favorite toppings.
Tips for the Best Crock Pot Potato Soup
- Use Starchy Potatoes: Russet potatoes work best because they break down easily and create a creamy texture.
- Don’t Overload with Liquid: The potatoes release moisture as they cook, so avoid overfilling the crock pot with broth or water.
- Add Dairy at the End: Cream, sour cream, and cream cheese can curdle if cooked too long, so always stir them in during the last 30 minutes.
- For Extra Flavor: Sauté the onions and garlic in a bit of butter before adding them to the crock pot for a richer flavor profile.
Storage Instructions
Refrigerator:
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much.
Freezer:
For best results, freeze the soup without the dairy. Follow these steps:
- Prepare the soup up to the point of adding cream, sour cream, and cream cheese.
- Let it cool completely, then transfer to freezer-safe containers or bags, leaving space for expansion.
- Freeze for up to 3 months.
- When ready to enjoy, thaw overnight in the refrigerator, reheat on the stovetop, and stir in the dairy just before serving.
Variations
- Loaded Potato Soup: Top each bowl with bacon, shredded cheese, and green onions for a loaded potato experience.
- Cheesy Potato Soup: Stir in 1–2 cups of shredded cheddar cheese during the last 15 minutes of cooking for a cheesy upgrade.
- Vegetarian Potato Soup: Use vegetable broth instead of chicken broth and skip the bacon for a vegetarian-friendly option.
- Spicy Twist: Add diced jalapeños or a dash of hot sauce to the soup for a spicy version.
- Healthier Option: Replace heavy cream with half-and-half or unsweetened almond milk and use Greek yogurt instead of sour cream.
Nutrition Details (Per Serving)
This is an estimate based on a 6-serving recipe.
- Calories: 340
- Protein: 8g
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
- Sodium: 850mg
FAQ
Can I use red or Yukon Gold potatoes?
Yes! Both work well, though the texture will be slightly less creamy as these potatoes are waxier than russets.
Can I make this soup dairy-free?
Yes! Replace the heavy cream and sour cream with coconut milk or another non-dairy alternative, and skip the cream cheese. Top with dairy-free cheese or nutritional yeast for flavor.
Can I use pre-cooked potatoes?
If using pre-cooked or leftover potatoes, reduce the cooking time to 1–2 hours on low, just enough to heat everything through and blend the flavors.
How can I make this soup thicker?
For a thicker soup, stir in the flour slurry (1 tablespoon flour mixed with 2 tablespoons water) or mash some of the potatoes with a fork directly in the crock pot.
Is this soup freezer-friendly?
Yes, but for the best texture, freeze the soup before adding the dairy. Stir in the cream, sour cream, and cream cheese after reheating.
This Crock Pot Potato Soup is everything you need on a chilly day—easy to make, comforting, and packed with flavor. Whether you enjoy it plain or loaded with toppings, it’s sure to become a family favorite!