There’s something irresistibly comforting about a warm bowl of creamy potato soup, especially on chilly days. This Crockpot Potato Soup recipe is the ultimate hands-off solution to create a deliciously creamy, satisfying meal without much fuss. Perfect for cozy family dinners or an easy weekend meal, this soup combines tender potatoes, aromatic onions, and savory garlic in a velvety broth that’s made even better with a touch of cream and cheddar cheese. By using your crockpot, you can simply set it and let it work its magic while you go about your day. This recipe not only saves time but also fills your kitchen with a delightful aroma as it slowly simmers to perfection.

Prep Time

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)

Ingredients

6 cups of peeled and diced potatoes (Yukon gold or russet work best)
1 medium onion, finely chopped
3 cloves garlic, minced

4 cups chicken broth (substitute with vegetable broth for a vegetarian version)
1 cup heavy cream (or half-and-half for a lighter version)
1 cup shredded cheddar cheese, plus extra for garnish

4 tablespoons unsalted butter
1/4 cup all-purpose flour
Salt and pepper, to taste

Optional toppings: Chopped green onions, crispy bacon bits, additional cheese, sour cream

Instructions

Prepare the Vegetables: Start by peeling and dicing the potatoes into small cubes (around 1-inch pieces). Finely chop the onion and mince the garlic.
Combine Ingredients in the Crockpot: Add the diced potatoes, chopped onions, minced garlic, and chicken broth to your crockpot. Stir to ensure everything is well-distributed.

Season and Set to Cook: Add a pinch of salt and a generous amount of black pepper. Cover the crockpot and cook on low for 6 hours or high for 3 hours until the potatoes are fork-tender.
Create a Creamy Base: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a thick paste (this is called a roux). Slowly add the heavy cream, whisking continuously to avoid lumps. Continue cooking for another 2–3 minutes until it thickens slightly.
Blend and Thicken the Soup: Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency. You can blend it all for a creamy texture or leave some chunks if you prefer a bit of texture.

Combine Everything: Pour the cream mixture into the crockpot and stir to combine. Add the shredded cheddar cheese and stir until it melts smoothly into the soup. Taste and adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls and top with your favorite toppings, such as chopped green onions, crispy bacon bits, additional cheese, or a dollop of sour cream.

Cooking Tips

Potato Varieties: Yukon gold potatoes give a naturally creamy texture, while russet potatoes create a starchier, thicker soup. Use a combination for a balanced creaminess.

Adjusting Consistency: If you prefer a thinner soup, add a little more broth or milk. For a thicker consistency, use a potato masher to crush some of the potatoes before adding the cream mixture.
Pre-Cook Onions and Garlic: For an even deeper flavor, sauté the onions and garlic in a bit of butter before adding them to the crockpot. This step is optional but adds a rich, caramelized flavor.
Storage and Reheating: This soup stores well in the fridge for up to 3 days. When reheating, add a bit of milk or broth as it tends to thicken after cooling.

Nutritional Benefits

Potatoes are packed with essential nutrients like vitamin C, vitamin B6, and potassium, making this soup not only comforting but also nourishing. They provide a good amount of dietary fiber, especially if you leave the skin on. The broth adds protein, and using cheddar cheese and cream provides calcium and healthy fats, making the soup satisfying and rich. Adding optional toppings such as green onions and bacon can introduce extra vitamins and proteins, while the garlic contributes antioxidants.

Why You’ll Love This Recipe

This Crockpot Potato Soup is incredibly easy to make, needing minimal prep time and no babysitting while it cooks. It’s a versatile recipe, perfect for feeding a crowd or for enjoying cozy solo meals. The flavors are rich and comforting, with a creamy base enhanced by melty cheddar cheese and the aromatic kick of garlic. Customizable toppings let each person add their own twist, making this soup a hit with family and friends alike. Whether it’s a chilly winter day or simply a craving for something warm and hearty, this soup is bound to become a regular favorite in your meal rotation.

Dietary Information

Vegetarian: Use vegetable broth instead of chicken broth.

Gluten-Free: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free thickener like cornstarch or use gluten-free flour in the roux.
Lighter Option: Use half-and-half or whole milk instead of heavy cream. You can also reduce the amount of cheddar cheese or use a lighter version.
Dairy-Free: For a dairy-free version, use coconut milk or almond milk in place of the cream and a dairy-free cheese substitute.

Why This Recipe Works

The crockpot slow-cooks the potatoes and aromatics to perfection, infusing the broth with a deep, hearty flavor that only intensifies over hours of cooking. Making a roux separately creates a thick and creamy base, which brings out the soup’s luxurious texture without needing to use excessive cream or cheese. Blending the soup results in a velvety consistency, with the potatoes adding natural thickness. Plus, the customizable toppings elevate this simple soup, adding color, crunch, and layers of flavor that make it anything but ordinary.

Conclusion

Creamy Crockpot Potato Soup is the definition of comfort food. This recipe brings together the earthy taste of potatoes, the richness of cheese, and the smooth texture of cream, creating a meal that’s as heartwarming as it is filling. Perfect for weeknights, this soup’s minimal hands-on time and ability to feed a crowd make it a must-have for busy families and solo cooks alike. Serve it with some crusty bread on the side, and you’ll have a wholesome, satisfying meal that’s sure to please everyone.

Creamy Crockpot Potato Soup

Author: Olivia
Total Time: 0 hours

Print Recipe

Description

Instructions

Prepare the Vegetables: Start by peeling and dicing the potatoes into small cubes (around 1-inch pieces). Finely chop the onion and mince the garlic.
Combine Ingredients in the Crockpot: Add the diced potatoes, chopped onions, minced garlic, and chicken broth to your crockpot. Stir to ensure everything is well-distributed.

Season and Set to Cook: Add a pinch of salt and a generous amount of black pepper. Cover the crockpot and cook on low for 6 hours or high for 3 hours until the potatoes are fork-tender.
Create a Creamy Base: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a thick paste (this is called a roux). Slowly add the heavy cream, whisking continuously to avoid lumps. Continue cooking for another 2–3 minutes until it thickens slightly.
Blend and Thicken the Soup: Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency. You can blend it all for a creamy texture or leave some chunks if you prefer a bit of texture.

Combine Everything: Pour the cream mixture into the crockpot and stir to combine. Add the shredded cheddar cheese and stir until it melts smoothly into the soup. Taste and adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the soup into bowls and top with your favorite toppings, such as chopped green onions, crispy bacon bits, additional cheese, or a dollop of sour cream.

Prep Time: 15mins

Cook Time: 3hrs

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