Description
Crockpot potato soup is a creamy, hearty, and comforting slow-cooked classic made with tender potatoes, onions, garlic, and rich cream. Finished with cheese and chives, it’s the perfect cozy meal for chilly evenings or lazy weekends.
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)
Instructions
- Peel and dice the potatoes into small cubes.
- Add potatoes, onion, and garlic to the crockpot.
- Pour in broth to fully cover the potatoes.
- Stir in butter, salt, and black pepper, then cover.
- Cook on low for 6–7 hours or high for 3–4 hours until potatoes are fork-tender.
- Mash some of the potatoes in the crockpot to create a creamy base while leaving chunks for texture.
- Stir in heavy cream and cream cheese. Cook 15 more minutes until smooth and combined.
- Serve topped with shredded cheddar and fresh chives.
Notes
- Swap heavy cream for half-and-half or almond milk for a lighter version.
- Add extra veggies like carrots, celery, or corn for more texture.
- Stir in shredded chicken or ground turkey for added protein.
- Use thyme, rosemary, or paprika to deepen the flavor.
- Thicken by mashing more potatoes or adding sour cream.
- Store leftovers in the fridge for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
