Crockpot Potato Soup
A creamy and comforting potato soup that’s easy to prepare in a slow cooker and perfect for weeknight dinners.
Ingredients
Soup Base
- 6 cups potatoes, peeled and diced (russet or Yukon gold)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup milk (whole or 2%)
- 1 cup heavy cream (or half-and-half for lighter)
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1/2 teaspoon smoked paprika (optional, for depth)
Serving Additions
- 1 cup shredded sharp cheddar cheese plus more for topping
- 1/2 cup sour cream optional, for extra tang and richness
- Toppings such as chopped chives or green onions, crispy bacon bits, more cheddar, cracked pepper
Instructions
Preparation
- Add the diced potatoes, onion, garlic, thyme, bay leaf, smoked paprika (if using), salt, and pepper to the crockpot.
- Add the chicken or vegetable broth and dot with butter. Give it a quick stir to distribute the seasonings.
Cooking
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Blending
- Remove the bay leaf.
- Using an immersion blender, blend about half the soup directly in the crockpot until creamy and chunky.
- If using a regular blender, carefully transfer 2–3 cups to a blender, blend until smooth, and return to the pot.
Finishing Touches
- Stir in milk, heavy cream, and cheddar. Cover and cook on LOW for an additional 15–20 minutes, until melted and smooth.
- Taste and adjust salt and pepper as needed.
Serving
- Ladle into bowls and top with chives, bacon, and more cheddar. Add cracked black pepper before serving.
Notes
Store leftovers in airtight containers for up to 4 days, and freeze for up to 3 months. Avoid boiling the dairy to prevent curdling and swirl in sour cream right before serving for extra richness.