Crockpot Potato Soup
This Easy Crockpot Potato Soup is a creamy and budget-friendly dish that transforms simple ingredients into a comforting meal with minimal effort.
Ingredients
Base ingredients
- 6 cups russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 ribs celery, diced (optional for extra aromatics)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Liquid ingredients
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup evaporated milk or half-and-half
Finishing ingredients
- 1/2 cup sour cream (optional but recommended)
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 2 tablespoons unsalted butter
- 4 slices bacon, cooked and crumbled (optional topping)
- 2 stalks green onions, thinly sliced (for garnish)
Instructions
Preparation
- Add potatoes, onion, garlic, celery (if using), thyme, smoked paprika, bay leaf, salt, and pepper to the crockpot.
- Pour in the broth.
Cooking
- Cook on Low for 6–8 hours or on High for 3–4 hours, until potatoes are fork-tender and starting to fall apart.
- Remove the bay leaf.
- Use a potato masher to lightly crush about half of the potatoes in the crockpot. For a silkier soup, blend 2 cups in a blender and return to the pot.
Finishing touches
- Stir in evaporated milk (or half-and-half), sour cream, and butter. Heat on Low for 10–15 minutes.
- Stir in the shredded cheddar until melted and smooth. Taste and adjust salt and pepper.
- Ladle into bowls and top with extra cheddar, bacon crumbles, and green onions.
Notes
Cool completely before storing in an airtight container for up to 4 days. Reheat gently on the stovetop while adding a splash of broth or milk. For freezing, do so without the dairy for the best texture.