Easy Crockpot Potato Soup

There is nothing quite as comforting as a big, warm bowl of potato soup. But if you think you need to stand over the stove stirring and mashing to achieve that perfect, creamy consistency, think again! This Easy Crockpot Potato Soup recipe is a total game-changer. The slow cooker does all the heavy lifting, turning simple, humble ingredients into a rich, thick, and unbelievably flavorful soup that tastes like it simmered all day.

This recipe is designed to be completely hands-off. You simply toss the ingredients into the crockpot, set it, and come back hours later to perfectly tender potatoes. The secret to the creamy, decadent texture lies in two simple steps: partially mashing the potatoes at the end and adding a blend of cream cheese and heavy cream for luxurious richness.

Whether you need a low-effort weeknight dinner, a guaranteed crowd-pleaser, or just a bowl of pure comfort, this Crockpot Potato Soup is guaranteed to become your go-to recipe.

Why the Crockpot Makes the Best Potato Soup

While you can make potato soup on the stovetop, the slow cooker offers distinct advantages that result in a superior texture and deeper flavor with zero fuss.

• Tender, Melty Potatoes: The long, slow cooking time allows the starches in the potatoes to break down perfectly. This makes the potatoes incredibly tender and easy to mash directly in the pot, which is essential for naturally thickening the soup.
• Deep Flavor Fusion: Simmering the chicken broth, onions, and garlic for hours allows their flavors to meld and deepen, creating a savory base that tastes complex, even with minimal effort.
• Set It and Forget It: This is the ultimate “dump and go” recipe. Minimal prep means you can load the crockpot in the morning and have a hot, ready-to-eat dinner waiting for you when you get home.
• Thickening without Flour: By relying on the starches from the potatoes themselves (mashing about half of them), we achieve a wonderfully thick, creamy texture without needing to make a heavy roux or add excessive flour.

Ingredients

This recipe uses classic, simple ingredients. We recommend using Yukon Gold or Russet potatoes for the best texture.

For the Soup Base

• 6 cups chicken broth (low sodium preferred)
• 2 lbs potatoes (Russet or Yukon Gold), peeled and diced into 1-inch cubes
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon Kosher salt (adjust based on your broth)
• 1/2 teaspoon black pepper

For the Creamy Finish

• 4 oz cream cheese, cubed (full-fat recommended)
• 1/2 cup heavy cream (or half-and-half)

Toppings (Optional but Recommended)

• Crispy bacon, crumbled
• Shredded cheddar cheese
• Chopped fresh chives or green onions

Step-by-Step Instructions: Slow Cook, Mash, and Cream

Follow these three simple phases for a perfect, creamy, and irresistible Crockpot Potato Soup.

Part 1: Slow Cooking the Base (4-8 Hours)

1. Combine Ingredients: In the bowl of a 6-quart or larger slow cooker, combine the chicken broth, diced potatoes, onion, garlic, thyme, rosemary, salt, and pepper. Stir well to combine.
2. Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the potatoes are completely fork-tender and easily fall apart.

Part 2: Mashing for Thickness (5 Minutes)

1. Remove Excess Liquid (Optional): If you prefer an extra-thick soup, use a ladle to carefully remove 1-2 cups of the liquid broth. You can always add it back later if the soup is too thick.
2. Partially Mash: Using a potato masher, mash about half to two-thirds of the potatoes directly in the slow cooker bowl. The remaining whole or chunky potatoes will give the soup body, while the mashed ones release starch to create the creamy, thick base. If you prefer a completely smooth soup, mash all the potatoes.

Part 3: Adding Creaminess (10 Minutes)

1. Add Cream Cheese: Add the cubed cream cheese to the slow cooker. Stir gently until the cream cheese is completely melted and smoothly incorporated into the soup.
2. Add Heavy Cream: Stir in the heavy cream (or half-and-half).
3. Adjust Seasoning: Taste the soup and add more salt, pepper, or herbs as needed. If the soup is too thick, stir in some of the reserved broth (or a splash of milk) until the desired consistency is reached.
4. Heat Through: Cover and let the soup cook on LOW for another 10–15 minutes to heat the dairy through completely.
5. Serve: Ladle the hot soup into bowls and garnish generously with bacon, cheese, and fresh chives.

Pro Tips for the Best Creamy Potato Soup

Achieving that luxurious texture in the slow cooker is easy, but a few expert steps can make the difference between a good soup and a fantastic one.

• The Right Potatoes: Russet Potatoes are the classic choice because they are high in starch and break down beautifully, yielding a thick, creamy soup. Yukon Gold Potatoes are waxier and provide a slightly buttery flavor and hold their shape better, making them a good option if you want more chunks. Avoid waxy red potatoes.
• The Cream Cheese Secret: Cream cheese is the key to achieving that velvety, restaurant-quality thickness without using a ton of heavy cream. It also prevents the soup from separating when stored.
• Don’t Add Dairy Too Soon: Never add milk, cream, or cream cheese at the beginning of the slow cooking process. High, prolonged heat can cause the dairy to curdle or break. Always stir the cream and cheese in during the last 15-20 minutes of cooking.
• Customize the Thickness: For a thinner soup, use less mashing and skip the step of removing the broth. For an extra-thick, almost chowder-like soup, remove up to 2 cups of the broth before mashing.
• Sauté the Aromatics: For a deeper flavor, you can take an extra 5 minutes to quickly sauté the onion and garlic in butter on the stovetop before adding them to the crockpot. This mellows the onion flavor and enhances the garlic.

Serving Suggestions and Creative Variations

Potato soup is a blank canvas! While delicious on its own, it’s also easy to customize for variety.

Serving Suggestions

• The Classic Toppings Bar: Set up a toppings station with bacon bits, shredded cheese, sour cream, pickled jalapeños, and fresh herbs (chives or parsley).
• Bread Bowl Fun: Serve the soup in hollowed-out sourdough or pumpernickel bread bowls for a fun, rustic presentation.
• Soup and Salad Combo: Pair with a light, bright side salad, such as a simple arugula or spinach salad with a lemon vinaigrette.
• Sandwich Pairing: Serve with a half of a classic grilled cheese sandwich or a warm, savory ham and cheese slider.

Flavor and Filling Variations

• Broccoli Cheddar: Steam 1 cup of fresh broccoli florets and stir them in at the end along with the cream and cheese. Use sharp cheddar for maximum flavor.
• Loaded Baked Potato: Add 1 cup of crumbled baked potato skins (from a pre-baked potato) to the toppings and use sour cream as a garnish.
• Ham and Potato: Add 1 cup of diced, cooked ham (perfect for using up holiday leftovers) to the crockpot during the last hour of cooking.
• Smoky Paprika: Add 1 teaspoon of smoked paprika and $1/2$ teaspoon of cayenne pepper to the initial crockpot mix for a deeper, slightly smoky heat.

Frequently Asked Questions (FAQ)

• Do I have to peel the potatoes? Peeling the potatoes is highly recommended if you want that ultra-smooth, velvety texture. However, if you use Yukon Gold potatoes and you don’t mind a slightly rustic texture, you can leave the skin on for extra fiber and flavor.
• Can I use milk instead of heavy cream? Yes, you can substitute whole milk or half-and-half for heavy cream. The soup will still be creamy, but it will be slightly thinner, and the flavor won’t be as rich. Do not use skim milk, as it may curdle.
• How long does leftover potato soup last? Leftover potato soup stores very well! Cool it completely, transfer it to an airtight container, and store it in the refrigerator for up to 4 days.
• Can I freeze potato soup? Freezing potato soup is tricky but possible. Dairy-based soups can separate and become grainy when thawed. To freeze:
  1. Stop Before the Cream: Cook the soup base (potatoes, broth, and seasonings) completely through Part 2, but do not add the cream cheese or heavy cream.
  2. Freeze: Cool and freeze the base for up to 3 months.
  3. Finish: When reheating, thaw the soup base completely, bring it to a simmer on the stovetop, and then stir in the cream cheese and heavy cream to finish the recipe.
• My soup is too watery. How do I thicken it? If the soup is too thin even after mashing:
  1. Add Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup in the crockpot. Cook for 15-20 minutes on HIGH until thickened.
  2. Add Instant Potatoes: Stir in 1-2 tablespoons of instant mashed potato flakes. Let it sit for 5 minutes, and it will thicken the soup immediately.

This Easy Crockpot Potato Soup is your new cold-weather essential—effortless, hearty, and unbelievably delicious!

Don’t forget to Pin this cozy soup recipe for a stress-free dinner!

Crockpot Potato Soup

Maggie

This creamy and comforting crockpot potato soup is made with tender potatoes, onions, garlic, cheese, and bacon — a warm and hearty dish that’s perfect for chilly days. Let your slow cooker do the work for a cozy homemade meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 bowls

Calories 350 kcal

Equipment

• crockpot or slow cooker
• saucepan
• whisk
• ladle
• mixing spoon
• knife and cutting board

Ingredients

  

• 6 cups diced potatoes (russet or Yukon gold)
• 1 cup chopped onion
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 cup chopped green onions (for garnish)

Instructions

 

• Add potatoes, onion, garlic, and chicken broth to the crockpot. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
• In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, then slowly add milk to form a smooth roux. Stir until thickened.
• Add the roux to the crockpot and stir to combine. Mix in sour cream and shredded cheddar cheese until melted and creamy.
• Season with salt and pepper. Stir in cooked bacon, reserving some for topping.
• Serve hot, garnished with green onions, extra cheese, and bacon if desired.

Notes

Make ahead: You can prepare this soup up to 2 days in advance and reheat gently over low heat before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat slowly to prevent the dairy from separating.

Keyword comfort food, crockpot soup, potato soup, slow cooker soup