Crockpot Potato Soup
A comforting, creamy potato soup perfect for chilly days, made with simple ingredients and slow-cooked for maximum flavor.
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.
Notes
For deeper flavor, roast the diced potatoes and onions before adding to the crockpot. Best frozen before dairy is added for texture.