Crockpot Potato Soup
A deliciously creamy and thick potato soup that's made effortlessly in a slow cooker. Loaded with flavor from russet potatoes, creamy cheese, and warming spices, this soup is the ultimate comfort meal.
Ingredients
Vegetables and Aromatics
- 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, peeled and diced
- 4 cloves Garlic, minced
Base and Seasoning
- 3 tablespoons Unsalted butter
- 5 cups Chicken broth or vegetable broth
- 1 cup Heavy cream or half-and-half For a lighter version, use half-and-half
- 1/2 cup Sour cream For tang and body
- 2 tablespoons All-purpose flour or cornstarch Use cornstarch for gluten-free option
- 1 to 1 1/2 cups Sharp cheddar, freshly shredded Plus more for topping
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 1/2 to 2 teaspoons Kosher salt To taste
- 1 teaspoon Black pepper
Optional Add-ins and Toppings
- Cooked bacon, diced ham, green onions, chives Optional add-ins
- Extra cheddar, crispy bacon, chives, cracked pepper, hot sauce For serving
Instructions
Preparation
- In a skillet over medium heat, melt butter. Add onion, celery, and carrots with a pinch of salt. Cook for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant. Transfer to the crockpot.
Cooking
- Add potatoes, broth, thyme, smoked paprika, bay leaf, salt, and pepper to the crockpot. Stir to combine.
- Cook on Low for 7–8 hours or High for 3–4 hours, until potatoes are very tender.
- Whisk flour with 1/3 cup cold water (or use 1 1/2 tablespoons cornstarch with cold water for gluten-free). Stir slurry into the crock. Cook for 15 minutes on High to activate.
- Remove bay leaf. Lightly mash with a potato masher for a chunkier texture, or use an immersion blender for a silky-smooth texture.
- Stir in heavy cream and sour cream.
- Turn heat to Low or Warm. Gradually stir in cheddar until melted and smooth. Do not boil after adding the cheese.
- Taste and adjust salt, pepper, and paprika as needed. If the soup is too thick, add a splash of warm broth or milk. If too thin, let it sit uncovered for 10–15 minutes on Warm to reduce slightly.
- Ladle into bowls and top with bacon, extra cheddar, chives, and a dash of hot sauce.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. The soup tastes even better the next day. For freezing, skip the dairy initially and freeze the blended soup base for up to 3 months. Thaw overnight and reheat before stirring in the dairy and cheese just before serving.