Name: Crockpot Potato Soup
Prep time: 15 min
Cook time: PT-488742H37M11S
Total time: PT-488742H37M11S
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and diced; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 2 tablespoons butter; 1 cup heavy cream; 4 oz cream cheese; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup shredded cheddar cheese (for topping); 2 tablespoons chopped chives (for topping)

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Crockpot potato soup is the kind of meal I turn to when I want something warm, creamy, and comforting without spending all day in the kitchen. With just a little prep and a few hours of hands-off cooking, I end up with a hearty bowl of soup that’s perfect for chilly evenings or lazy weekends. It’s rich, customizable, and incredibly satisfying.

Crockpot Potato Soup

Why You’ll Love This Recipe

I love how easy this recipe is—once the ingredients are in the slow cooker, I don’t have to do much at all. The flavors slowly meld together, creating a creamy, cheesy soup with tender chunks of potato and hints of garlic and onion. It’s also super versatile. I can keep it light or add all my favorite toppings and mix-ins for something more indulgent. Whether I’m making dinner for the family or prepping for guests, this recipe never fails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 medium russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 tablespoons butter
1 cup heavy cream
4 oz cream cheese
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese (for topping)
2 tablespoons chopped chives (for topping)

Directions

I start by peeling and dicing the potatoes into small, even cubes.
I add the potatoes to the crockpot along with the diced onion and minced garlic.
Next, I pour in the broth, making sure the potatoes are fully covered.
I stir in the butter, salt, and pepper, then cover the crockpot.
I cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are fork-tender.
Once the potatoes are soft, I mash some of them right in the crockpot to create a creamy base but leave a few chunks for texture.
I stir in the cream and cream cheese, letting it cook for about 15 more minutes until everything is smooth and fully combined.
When serving, I top each bowl with shredded cheddar and a sprinkle of fresh chives.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: Around 6.5 to 7.5 hours

Variations

Sometimes I like to change things up depending on what I have on hand. For a lighter version, I swap the heavy cream for half and half or almond milk. I also like tossing in veggies like carrots, corn, or celery for extra nutrients and texture. When I’m in the mood for more protein, I stir in cooked shredded chicken or ground turkey before serving. Herbs like thyme, rosemary, or paprika give it more depth, and if I want it thicker, I just mash more potatoes or stir in a spoonful of sour cream.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I warm the soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, I just add a splash of broth or milk to loosen it up. This soup also freezes well—I let it cool completely, pour it into freezer-safe containers, and it keeps for up to 2 months. When reheating from frozen, I thaw it overnight in the fridge and warm it up slowly on the stove.

FAQs

How do I make this soup vegetarian?

I just use vegetable broth instead of chicken broth and skip any meat-based toppings. It’s still super flavorful and creamy.

Can I make this soup without cream cheese?

Yes, I’ve made it without cream cheese before. I just add a bit more heavy cream or a spoonful of sour cream for extra richness.

How do I thicken the soup if it’s too thin?

I mash more of the potatoes right in the crockpot or stir in a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up.

Can I use frozen diced potatoes instead of fresh?

Absolutely. I’ve used frozen hash browns in a pinch, and it works great—just adjust the cooking time slightly since they cook faster.

What toppings go well with this soup?

I like shredded cheddar, chopped chives, a dollop of sour cream, or sliced green onions. Sometimes I add roasted veggies or a sprinkle of paprika for extra flavor.

Conclusion

Crockpot potato soup is one of those recipes I keep coming back to. It’s cozy, hearty, and incredibly easy to make. Whether I’m feeding my family or meal prepping for the week, this soup always hits the spot. With its rich texture, customizable toppings, and comforting flavor, it’s a slow-cooked classic I’m always happy to serve.