Description

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.

Ingredients

Scale

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

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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