There’s something deeply satisfying about a big, steaming bowl of Crockpot Potato Soup on a chilly afternoon — it’s the kind of comfort that wraps you in warmth and smells like home. Made with simple pantry favorites — tender potatoes, a sweet onion, creamy milk and cheese — this slow-cooked soup is perfect for busy days when you want hands-off cooking and maximum flavor. It’s also wonderfully seasonal: think autumn leaves, cozy sweaters, and the slow-simmered aroma that fills the house. If you like experimenting with flavors, try a spice-forward version such as a Cajun Potato Soup twist for an extra kick — but the classic crockpot version below is pure comfort.
Ingredients & Equipment
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: green onions, bacon bits, sour cream
Notes:
- Potato choice: Russets give fluffier texture and thicken the soup nicely when mashed; Yukon Golds are creamier and hold their shape well. Either works here.
- Broth: Use vegetable broth to make it vegetarian-friendly, or chicken broth for deeper flavor.
- Cheese: Sharp cheddar is classic; smoked gouda or gruyère add more complexity.
Helpful tools and equipment
- 6-quart (or similar) crockpot/slow cooker
- Sharp knife and cutting board
- Measuring cups and spoons
- Potato masher or fork (for mashing some potatoes in the crockpot)
- Immersion blender or regular blender (optional, for silkier texture)
- Ladle and soup bowls
- Baking tray (only if you choose to roast potatoes for extra flavor)
- Thermometer (optional; reheating to 165°F / 74°C recommended for leftovers)
Step-by-Step Instructions (with tips)
Place the diced potatoes, chopped onion, and broth in the crockpot.
- Tip: Cut potato pieces evenly (about 1/2- to 3/4-inch) so they cook at the same rate. Scatter the onions on top so they soften and sweeten as the soup simmers.
Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes are tender.
- Tip: If you’re home during cooking, open the lid as little as possible. Slow cookers keep heat trapped, and frequent lid-lifting can extend cooking time. If you prefer a slightly firmer texture, check at the lower end of the time range.
Mash some of the potatoes to thicken the soup, leaving some chunks for texture.
- Tip: Use a potato masher or the back of a large spoon. For a creamier, silky soup, pulse a few seconds with an immersion blender, then leave the rest intact.
Stir in milk, heavy cream, and shredded cheese.
- Tip: Add warm milk (or let it come to room temperature) to prevent shocking the chilled crockpot contents. Add cheese in small handfuls and stir so it melts evenly.
Continue cooking on low for another 30 minutes until the cheese is melted and the soup is creamy.
- Tip: Monitor for curdling if you’re using low-fat milk; full-fat dairy is more stable. Use a gentle low-heat finish rather than cranking to high.
Season with salt and pepper to taste.
- Tip: Taste before adding salt — if your broth was salty or you used bacon bits later, you might need less. Freshly ground black pepper brightens the flavors.
Serve hot, topped with optional green onions, bacon bits, or sour cream.
- Tip: Toasted baguette slices, crusty bread, or a sprinkle of smoked paprika make handsome finishing touches.
Variations and flavor suggestions
- Roasted vs. raw potatoes: For deeper flavor, roast diced potatoes and onions on a baking tray at 425°F (220°C) for 20–30 minutes until golden, then add them and the broth to the crockpot for a faster cook and smoky notes.
- Texture: Use an immersion blender to puree half the soup for a velvety base with chunky potato pieces left whole for interest.
- Add-ins: Stir in cooked leeks, sautéed mushrooms, corn, or chopped ham toward the end of cooking for extra heartiness.
- Herbs and spices: Thyme, rosemary, or a bay leaf added with the broth lend earthy depth; a pinch of nutmeg pairs surprisingly well with cream.
- Vegetarian/dairy-free: Replace heavy cream and milk with canned coconut milk or a creamy plant-based milk, and choose dairy-free cheese (note: texture and flavor will vary).
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the soup to room temperature (within two hours), cover, and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through.
- Portioning: For easy weekday lunches, portion into single-serving containers before refrigerating.
Freezing
- Best practice: Freeze the soup before adding milk, cream, and cheese for better texture after thawing. Cool and portion into freezer-safe containers or heavy-duty freezer bags, leaving some headspace. Freeze up to 3 months.
- Reheating from frozen: Thaw overnight in the fridge, rewarm on the stovetop over low heat, then stir in milk, heavy cream, and cheese. If you need to reheat from frozen, do it low and slow: simmer gently so the dairy incorporates smoothly.
Make-ahead tips
- Complete the soup minus dairy: Make the potato-and-broth base up to 3 days ahead; refrigerate. When ready to serve, reheat and add milk, cream, and cheese for freshest flavor.
- Crispy toppings: Cook bacon ahead of time and store separately so it stays crunchy when served. Chop green onions just before serving for a bright finish.
How to Use / Serve This Dish
Serving ideas
- Classic bowl: Ladle hot soup into bowls and top with shredded cheddar, crumbled bacon, chopped green onions, and a dollop of sour cream.
- Herbed garnish: Finish with chopped parsley or chives and a drizzle of good olive oil for a fresh note.
- Bread pairings: Serve with a crusty loaf, garlic knots, cornbread, or toasted sourdough for dipping. A grilled cheese sandwich is a match made in comfort-food heaven.
- Make it a meal: Serve alongside a crisp green salad dressed with vinaigrette to cut the richness, or pair with roasted Brussels sprouts for a seasonal plate.
- For entertaining: Keep the soup warm in the crockpot and offer a topping bar with cheese, bacon bits, chives, paprika, and sour cream so guests can customize.
Creative uses
- Twice-baked potato bowl: Spoon soup into halved baked potatoes, add extra cheese, and bake briefly until golden for a fun twist.
- Potato chowder upgrade: Stir in corn and diced ham late in cooking for a chowder-like variation that’s hearty enough for dinner.
- Leftover makeover: Use leftover soup as a sauce over roasted vegetables or pour over baked fish for a creamy finish.
For more ideas on creamy, herb-forward variations, check out this tasty cheddar garlic herb potato soup inspiration.
FAQ
Q: Can I use red potatoes instead of russets?
A: Yes. Red potatoes are waxy and hold their shape well, so you’ll end up with chunkier bites in a creamier base. If you want more thickening power from the potatoes themselves, use some russets or Yukon Golds too.
Q: Can I make this soup dairy-free or vegan?
A: Absolutely. Substitute the milk and heavy cream with full-fat coconut milk or an unsweetened creamy plant milk (oat or soy). Use a dairy-free cheese or omit the cheese and increase seasoning with nutritional yeast for a savory, cheesy flavor.
Q: How do I prevent the soup from becoming gluey when reheating?
A: Dairy can separate if overheated. Reheat slowly over low heat and stir often. Adding the milk/cream after reheating the potato base (especially if frozen beforehand) helps maintain a smooth texture. If it’s too thick, thin with a splash of warm broth or milk.
Q: Can I use instant mashed potato flakes to thicken?
A: Yes, instant potato flakes can be used sparingly to thicken if your soup is too thin. Add a small amount at a time, stir, and let it sit for a minute to gauge thickness. Real mashed potatoes or short mashing of some chunks will give the best texture, though.
Frequently Overlooked Tips
- Salt gradually: Broth can be salty, and cheese adds sodium; season at the end to avoid over-salting.
- Texture control: If you like a velvety soup, puree half the batch with an immersion blender. For more bite, mash only a portion and leave the rest chunky.
- Safety note: When freezing, cool the soup quickly by dividing into smaller containers; don’t leave large pots to cool at room temperature for too long.
Conclusion
There’s something beautifully simple about Crockpot Potato Soup: humble ingredients, slow cooking that fills the house with a warming aroma, and a bowl that comforts from the first spoonful. Whether you stick with the classic creamy cheddar version or experiment with smoky bacon, roasted potatoes, or a dairy-free twist, the crockpot makes it easy to create a nourishing, seasonal meal with minimal fuss. If you’d like more recipe ideas or variations for slow-cooker potato soups, I found a lovely, ultra-creamy take at Potato Soup Recipe | The Girl Who Ate Everything, and for another reliable slow-cooker approach with helpful tips check out Slow Cooker Potato Soup | Gimme Some Oven. Give this recipe a try on a blustery day, and if it becomes a household favorite, share it with friends and family — warm bowls bring people together.
Crockpot Potato Soup
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Russets or Yukon Golds work well.
- 1 large onion, chopped Sweet onions recommended.
- 3 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 1 cup milk Warm milk helps prevent shocking the soup.
- 1 cup shredded cheese Cheddar or your choice, sharp recommended.
- ½ cup heavy cream Full-fat dairy is more stable.
- to taste Salt and pepper Adjust based on the broth used.
Toppings (Optional)
- green onions For garnish.
- bacon bits Add for extra flavor.
- sour cream Dollop on top for creaminess.
Instructions
Preparation
- Place the diced potatoes, chopped onion, and broth in the crockpot.
- Cut potato pieces evenly (about 1/2- to 3/4-inch) to ensure they cook at the same rate.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes are tender.
- If home during cooking, open the lid as little as possible to maintain heat.
Mashing and Mixing
- Mash some of the potatoes to thicken the soup, leaving some chunks for texture.
- Stir in milk, heavy cream, and shredded cheese.
Final Cooking
- Continue cooking on low for another 30 minutes until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with optional green onions, bacon bits, or sour cream.
