Crockpot Potato Soup
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I’ve been making this crockpot potato soup on chilly Sundays for years — it’s the kind of simple, comforting bowl that fills the house with a warm, savory smell and requires almost no babysitting. This recipe uses just potatoes, onion, garlic, broth and cream, and the slow cooker does the heavy lifting so you can get on with your day. If you like a creamy, homey soup without a lot of fuss, this is for you — and if you want a heartier spin, I also often pair it with a meaty version like Crockpot Creamy Potato and Hamburger Soup for extra protein.
Why you’ll love this dish
This soup is the culinary equivalent of a warm blanket: simple ingredients, forgiving technique, and reliably satisfying results. It’s perfect when you want comfort food without a lot of hands-on time.
- Budget-friendly: Potatoes and pantry aromatics are inexpensive but filling.
- Low-effort: Toss, cook, mash a little, finish with cream — that’s it.
- Crowd-pleasing: Mild, creamy flavor that kids and adults alike enjoy.
- Flexible: Easy to make vegetarian (use vegetable broth) or add protein.
“I made this on a cold night and everyone went back for seconds. So simple, so cozy — a new go-to!” — a quick reader review
This dish is ideal for weeknight dinners, slow Sunday lunches, or when you want something soothing to bring to a potluck. If you enjoy baked or stovetop takes, check out this baked potato soup for another style.
The cooking process explained
Before you dig into the ingredient list, here’s what you’ll do, in plain terms:
- Toss diced potatoes, onions, garlic and broth into the crockpot.
- Let the cooker simmer on low for several hours until potatoes are very tender.
- Mash some potatoes in the pot for a thicker, creamier base.
- Stir in heavy cream, season, and garnish.
This overview sets expectations: the active time is short (10–15 minutes to prep), but the total cook time is mostly hands-off — 3–8 hours depending on heat setting.
What you’ll need
- 4 large potatoes, peeled and diced (Russets give a fluffier texture; Yukon Golds make it creamier)
- 1 onion, diced (yellow or sweet)
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth (use low-sodium if you plan to salt later)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Chives or green onions, thinly sliced, for garnish
Substitutions and notes:
- Dairy-free: replace heavy cream with full-fat coconut milk or a cashew cream for a vegan option.
- Broth choice: vegetable broth keeps it vegetarian; chicken broth adds depth.
- Potato variety: Yukon Golds require less mashing to achieve creaminess; Russets break down more and thicken the soup naturally.
For additional inspiration and a slightly different technique, see this best homemade potato soup guide.
Directions to follow
- Add ingredients to the crockpot: Place the peeled, diced potatoes, diced onion, minced garlic, and broth into the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender when pierced with a fork.
- Mash for texture: Use a potato masher to mash about a third to half of the cooked potatoes right in the crockpot. This releases starch and thickens the soup while leaving some chunks for bite.
- Finish with cream and seasoning: Stir in the heavy cream. Taste and season with salt and pepper, adding gradually so you don’t over-salt.
- Serve and garnish: Ladle hot soup into bowls and sprinkle with chopped chives or green onions.
Short, actionable steps make this ideal for busy cooks. If you want a completely smooth soup, transfer portions to a blender in batches (carefully — hot liquids expand) or use an immersion blender until smooth.
Best ways to enjoy it
- Classic pairing: Warm crusty bread, buttered toast, or a slice of sourdough are perfect for dipping.
- Make it a meal: Top with cooked bacon, shredded cheddar, and extra chives to create a loaded baked potato-style bowl.
- Lighter options: Serve with a crisp green salad and warm rolls.
- Plating tip: Serve in wide, shallow bowls so garnishes sit on top and the soup cools to a spoonable temperature quickly.
Garnish ideas: crumbled bacon, shredded cheddar, smoked paprika, chopped herbs, or a drizzle of olive oil for a fresher finish.
Storage and reheating tips
- Fridge: Store in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating (within two hours of cooking).
- Freeze: Cool completely, then portion into freezer-safe containers for up to 3 months. Leave about 1 inch of headspace because liquids expand when frozen.
- Reheating from fridge: Warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth or cream if the soup has thickened.
- Reheating from frozen: Thaw in the refrigerator overnight, then reheat on the stovetop. If you’re in a hurry, reheat in a covered saucepan over low heat until warmed through, stirring frequently.
- Safety: Do not refreeze thawed cream-based soup. Reheat only once for best quality and food safety.
Pro chef tips
- Don’t over-mash: Leaving some potato chunks gives a better mouthfeel than a completely puréed soup unless you prefer smooth.
- Salt in stages: Add a little salt near the end after the cream so you can better judge seasoning.
- Aromatics boost flavor: Sauté the onion and garlic quickly before adding to the crockpot if you have 10 extra minutes; it deepens flavor.
- Texture control: For a thicker soup, mash more potatoes or stir in 1/4 cup of instant potato flakes. For thinner soup, add extra broth.
- Make-ahead: The soup keeps well; flavors meld and often taste better the next day.
For variations on texture and richness, review other techniques in this detailed best homemade potato soup write-up.
Creative twists
- Loaded Potato: Top with crisp bacon, shredded cheddar, and a dollop of sour cream.
- Cheesy Version: Stir in 1–2 cups grated sharp cheddar at the end; melt slowly off-heat to prevent graininess.
- Vegan/Dairy-Free: Use full-fat coconut milk or cashew cream instead of heavy cream and vegetable broth.
- Herb-forward: Add chopped rosemary or thyme toward the end for a woodsy flavor.
- Curry Potato Soup: Stir in 1–2 teaspoons curry powder with the potatoes for an Indian-inspired bowl.
- Smoky Paprika: Add 1 teaspoon smoked paprika and a splash of liquid smoke for a subtle BBQ note.
These variations are easy to implement at step 4 (when you add the cream), and they let you cater to different dietary needs or taste preferences.
Common questions
Q: How long does it take to prep and cook?
A: Active prep is about 10–15 minutes. Cook time is 3–4 hours on high or 6–8 hours on low in the crockpot.
Q: Can I skip the cream to keep it lighter?
A: Yes — omit the heavy cream and finish with a splash of milk, half-and-half, or a dollop of plain yogurt (stirred in off heat) for a lighter result.
Q: Is it safe to freeze this soup?
A: You can freeze it, but cream can separate after thawing. To reduce separation, freeze without the cream and add fresh cream when reheating, or use coconut/cashew cream which tends to hold up better.
Q: What potato is best?
A: Yukon Golds for a naturally creamy texture; Russets for a fluffier, slightly thicker body. Choose based on preferred mouthfeel.
Q: Can I make this on the stovetop instead?
A: Yes — simmer potatoes in the broth until tender (about 20–25 minutes), mash some, then stir in cream. For a stovetop creamy version, watch the heat to prevent scorching.
Conclusion
If you want another creamy approach, this Potato Soup Recipe | The Girl Who Ate Everything offers a rich stovetop version with extra steps for depth. For more slow-cooker ideas and variations, see Slow Cooker Potato Soup | Gimme Some Oven.
Crockpot Potato Soup
Ingredients
Method
- Add the peeled, diced potatoes, diced onion, minced garlic, and broth into the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender when pierced with a fork.
- Use a potato masher to mash about a third to half of the cooked potatoes right in the crockpot.
- Stir in the heavy cream. Taste and season with salt and pepper, adding gradually.
- Ladle hot soup into bowls and sprinkle with chopped chives or green onions.
