This crockpot potato soup is thick, creamy and loaded with cheddar, the kind of bowl you want on the first cold night of fall. Diced potatoes simmer all day in seasoned broth, then you mash some of them right in the crock and stir in cream cheese, half-and-half and cheese for a silky finish.
Prep takes about 15 minutes, and every topping is optional.
Why You Will Love This Crockpot Potato Soup
- Naturally thick. Mashing part of the potatoes thickens the soup without flour.
- Mostly hands-off. Dice, dump and walk away.
- Budget friendly. Potatoes, broth and cheese feed 6 for very little.
- Easy to customize. Keep it vegetarian or top it any way you like.
Ingredients for Crockpot Potato Soup
- Russet potatoes: 3 lb (1.4 kg), peeled and diced into 1/2-inch pieces. Russets break down and make the creamiest soup; Yukon Golds hold their shape more.
- Broth: Chicken broth is classic; vegetable broth keeps it vegetarian.
- Dairy: Cream cheese, half-and-half and cheddar go in at the end so they do not curdle over the long cook time.
How to Make Crockpot Potato Soup
Step 1: Add the vegetables
Add the potatoes, onion, garlic, broth, salt, pepper and thyme to a 6-quart slow cooker.
Step 2: Slow cook
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 hours, until the potatoes are very tender.
Step 3: Mash to thicken
Mash about half of the potatoes right in the crock with a potato masher, leaving some chunks.
Step 4: Make it creamy
Stir in the cream cheese until melted, then the half-and-half and cheddar. Cover and cook on LOW for 15 to 20 minutes more until hot. Do not let it boil.
Step 5: Serve
Taste for salt, ladle into bowls and top with sour cream, cheddar and chives.
Tips for the Best Crockpot Potato Soup
- Cut the potatoes evenly. Even 1/2-inch pieces cook at the same speed.
- Add dairy at the end. Hours of heat can make milk and cheese separate.
- Shred your own cheese. Pre-shredded cheese has anti-caking starch that can turn the soup grainy.
- Too thick? Stir in more broth or milk, 1/4 cup at a time.
What to Serve with Crockpot Potato Soup
Serve with crusty bread, a green salad, or grilled cheese for dunking. For more cozy bowls, see our crockpot soup recipes.
Easy Variations
- Broccoli cheddar potato. Stir in 2 cups small broccoli florets during the last 45 minutes.
- Lighter. Use milk instead of half-and-half and skip the cream cheese.
- Chicken potato soup. Add 1 lb diced raw chicken breast at the start.
- Loaded baked potato style. Top with cheddar, sour cream, chives and crispy fried onions.
How to Store and Reheat
Refrigerate for up to 4 days. Reheat gently on the stove over medium-low, adding a splash of milk.
Cream-based potato soup can turn grainy when frozen, so it is best eaten fresh.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- Large airtight food storage container: for leftovers and freezer portions.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
Crockpot Potato Soup
Ingredients
Method
- Add the potatoes, onion, garlic, broth, salt, pepper and thyme to a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 hours, until the potatoes are very tender.
- Mash about half of the potatoes right in the crock with a potato masher, leaving some chunks.
- Stir in the cream cheese until melted, then the half-and-half and cheddar. Cover and cook on LOW for 15 to 20 minutes more until hot. Do not let it boil.
- Taste for salt, ladle into bowls and top with sour cream, cheddar and chives.
Notes
Crockpot Potato Soup FAQ
Can you put raw potatoes in a crockpot for soup?
Yes. Diced raw potatoes cook perfectly in broth in about 7 to 8 hours on LOW or 4 hours on HIGH.
How do you thicken potato soup in a crockpot?
Mash some of the cooked potatoes in the crock. For even thicker soup, stir in 2 tbsp cornstarch mixed with 2 tbsp cold water and cook 15 minutes on HIGH.
When do you add milk to crockpot potato soup?
At the end, during the last 15 to 20 minutes, so the dairy does not curdle.
Can I use frozen hash browns?
Yes. Use a 30 oz bag of frozen diced hash browns instead of fresh potatoes and cook 6 hours on LOW.
