This creamy crockpot potato soup is a warm hug in a bowl! Made with tender potatoes, rich broth, and a sprinkle of cheese, it’s perfect for cozy nights.
You’ll love how easy it is to throw everything in the crockpot and let it do the work. I often top mine with crispy bacon and green onions—yum!
Key Ingredients & Substitutions
Potatoes: I usually use Russet or Yukon Gold potatoes. They have great texture and flavor for soup. If you’re short on time, baby potatoes can be a quick substitute—just toss them in whole and chop them after they cook.
Broth: Chicken broth adds depth, but vegetable broth works beautifully for a vegetarian version. I’ve even tried bouillon cubes—just dissolve them in hot water for a quick fix!
Cheese: Cheddar cheese is classic for this soup. For a twist, try using pepper jack for a bit of spice or a creamy gouda for extra richness.
Heavy Cream: If you’re looking for a lighter option, half-and-half or evaporated milk can be great substitutes. Coconut milk also works well for a dairy-free option.
How Do You Get Creamy Texture in Potato Soup?
The secret to creamy potato soup lies in how you handle the potatoes. After they’re fully cooked, use a potato masher for a rustic texture, or blend with an immersion blender for a smooth finish.
- Once cooked, blend 1/3 to 1/2 of the soup mixture before adding cream and cheese for that perfect creaminess.
- Stir in the heavy cream or half-and-half at the end, allowing it to heat through without boiling—this helps prevent curdling.
- Let it sit for a few minutes after adding cheese so it melts evenly into the soup.
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (can substitute vegetable broth for a vegetarian version)
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled (optional)
- 2 stalks celery, chopped
- Salt and black pepper to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/2 cup green onions (scallions), sliced, for garnish
- 2 tbsp butter
How Much Time Will You Need?
This creamy crockpot potato soup takes about 20 minutes to prep, plus 6-8 hours on low or 3-4 hours on high to cook. Perfect for a busy day—just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling and dicing your potatoes into roughly 1-inch cubes. This helps them cook evenly. Chop the onion and celery, and mince the garlic to enhance their flavors in the soup.
2. Combine Ingredients in the Crockpot:
In your crockpot, mix together the diced potatoes, chopped onion, minced garlic, chopped celery, chicken broth, thyme, and a sprinkle of salt and pepper. Give it a good stir to combine all the flavors.
3. Cook the Soup:
Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the potatoes are very tender and easy to mash.
4. Blend for Creaminess:
Once the soup is cooked, take a potato masher or an immersion blender and blend the soup to your desired consistency. Some like it smooth, while others prefer a bit of texture—totally up to you!
5. Add Creaminess:
Now it’s time to make it creamy! Stir in the butter and heavy cream (or half-and-half) until everything is well mixed and creamy.
6. Finish with Cheese:
Add the shredded cheddar cheese and stir until it’s melted and incorporated into the soup. This will add a delicious cheesy flavor!
7. Taste and Adjust Seasoning:
Give your soup a taste and adjust the seasoning with more salt and pepper if you feel it needs it. It’s all about getting that flavor just right!
8. Serve and Enjoy:
Serve the soup hot, and top each bowl with crumbled bacon (if using) and sliced green onions for a pop of freshness.
Enjoy your warm, comforting bowl of creamy crockpot potato soup!
FAQs for Creamy Crockpot Potato Soup
Can I Use Other Types of Potatoes?
Absolutely! While Russet and Yukon Gold are great choices for their creamy texture, you can also use red potatoes or even baby potatoes. Just keep them unpeeled for added texture if desired!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. It’ll still be hearty and delicious without sacrificing flavor!
Can I Freeze Leftover Soup?
Yes, this potato soup freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Should I Serve with This Soup?
This creamy potato soup pairs wonderfully with crusty bread or a fresh salad. For a heartier meal, you could serve it alongside grilled cheese sandwiches or a side of roasted vegetables.
