This Crock Pot Potato Soup is the ultimate in comfort food, full of rich flavors that warm you up all over. Set and forget with a slow cooker and barely any prep and enjoy this scrumptious, home cooked dinner with just a few easy steps!
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Crock Pot Potato Soup Recipe
- So why is this Crock Pot Potato Soup a winner? It takes almost no effort with easy ingredients, yet has amazing, comforting flavor. This crockpot method lets the potatoes turn fork-tender and soak in that creamy broth, cheese, and seasonings for a smooth-as-silk finish. Also, no hovering over the stove, just set it and forget it until you are ready to eat a warm homemade dinner.
- Another aspect of this recipe that really truly makes it a winner is its versatility. Add chopped green onion, or extra cheese for a flavor boost, and use your favorite kind of potato. This soup is a go-to that everyone loves perfect for a warm dinner on a cold night or an easy meal on a busy day!
Main Ingredients
This Crock pot potato soup simple ingredients. The full proportions are listed on the printable recipe card below.
- Yukon Gold Potatoes — These potatoes are naturally creamy and sweet, and when cooked, they hold their shape while having enough starch to break down slightly to make for a smooth, velvety texture.
- Chicken Stock or Broth — Homemade or store-bought, these rich, savory liquids add richness and welcoming depth to flavor within the soup.
- Italian Seasoning — A combination of dried herbs such as oregano, basil, thyme, and rosemary to increase the depth of flavor and fragrance within the soup.
- Garlic Powder.
- Onion Powder.
- Butter – Adds a buttery flavor and creamy texture and just rounds out the overall richness.
- Bay Leaves — Steep into the soup also a very mild, aromatic flavor that mellows and strengthens the broth during cooking. Removed before serving.
- Corn starch — For thickening the soup, lusciously silky instead of heavy.
- Heavy Cream - The heavy cream provides an opulent, luxurious mouthfeel, making the soup extra silky and ultra-rich.
- Sharp Cheddar Cheese.
- Cream Cheese – Adds even more creaminess and a nice tang that cuts the richness while making the soup extra silky.
- Balsamic Vinegar – Adds a mild acidity to the mix that balances the creamy richness and rounds out the overall flavor.
- Kosher Salt & Fresh Cracked Pepper.
- Smoked Chicken — provides some smokey, savory flavor layers to the dish and adds protein.
How to Make Potato Soup in the Slow Cooker
- Peel the potatoes and cut into even sized cubes Grate cheese, chop butter, and prepare all spices.
- Dump Everything into the Crock Pot – Pour in the diced potatoes, chicken broth, Italian seasoning, garlic powder, onion powder, ground sage, butter and bay leaves. Stir to combine.
- Slow Cooker- add cover and slow cook until fork tender and cooked through fully.
- Thicken the Soup – Combine a few tablespoons of cornstarch with cold heavy cream until smooth, then add it to the soup. Keep cooking until the soup thickens for a little while longer.
- Incorporate Cheese & Final Steps – Remove the bay leaves and stir in the sharp cheddar cheese, cream cheese, and balsamic vinegar, stirring until melted and creamy. Then, taste and season with salt and pepper.
- Pour soup into bowls and top with shredded cheese, a few pieces of shredded smoked chicken, sliced green onion and parsley if desired. Enjoy!
Tips for Making the Best Potato Soup
- Go for Yukon Gold Potatoes for Creaminess — these have a creamy buttery quality as is and break down really well in the slow cooker to provide a smooth and creamy soup without needing additional thickening.
- Use Your Own Cheese Shreds – Pre-shredded cheese is coated in anti-caking agents and will give the soup a grainy texture. Tip ~ Always Grate From The Block If You Want The Smoothest Meltiest Texture.
- Dairy Last- Heavy cream, cream cheese, and shredded Cheddar will all curdle if cooked, be sure to mix these in after the soup is cooked. This helps to ensure the texture remains silky smooth.
- Want it extra creamy? — If you want a thicker creamier soup, use an immersion blender to puree some of the potatoes, then add the cheese and cream. You can leave chunks for bite.
- Allow the Flavors to Develop. If you have the time, allow the soup to sit for 10–15 minutes after cooking. This is to help the flavors mingle so that you enjoy every bite more.
- Make it Optional – Sprinkle on crunchy smoked chicken, maybe add a scoop of sour cream at the top for good measure. Fresh herbs such as parsley or green onions provide a sharp counterpoint.
Best Potatoes for Crock Pot Soup
- Yukon Gold – The best potato for a creamy, velvety soup! Their naturally buttery texture and low levels of starch means they hold their shape, while still breaking down just enough to achieve a smooth consistency.
- Russets — High in starch, Russets erupt into every fluffy mass when cooked, making an ultra-creamy soup. But they also break down more easily, so if you want a chunkier texture, stir a firmer variety, such as Yukon Gold, into the pot.
- Red Potatoes — These imperfectly waxy potatoes will hold their shape and results in a slightly firmer, chunkier soup. They’re wonderful if you seek texture rather than a thoroughly blended result.
- Fingerling (or Baby) Potatoes — Less common, yet notable, these small, waxy potatoes will excel for a rustic, chunkier soup with deep potato flavor.
- Gold or White Potatoes – Just like Yukon Gold, these have a creamy texture but hold their shape a little better, so make a great choice for people who want smoothness with a few chunks.
Toppings
- Shredded Cheese – More cheddar, Monterey Jack, or a blend for extra melty goodness
- Smoked Chicken – A protein-rich topping with rich, savory flavor.
- Sour Cream - A cool, tangy contrast that cuts the richness.
- Chopped Green Onions – A fresh, slightly sizzling bite that instantly brightens every spoonful.
- Fresh Parsley or Chives – A splash of color and herby freshness.
- Croutons — Buttery, crunchy little bites for added texture.
- Caramelised Onions – will provide a sweet and savoury depth of flavour.
- Fried Onions — a crunchy, savory topping that adds to the texture of the soup.
Frequently Asked Questions
Yes, shredded hash browns will work for a smoother, creamier soup, as they break down more easily. Just watch the cooking time as they will cook quicker than cubed potatoes.
No, you can toss in frozen potatoes right in the slow cooker, but they may take a little longer to cook. To hasten the process, thaw them in the refrigerator overnight before use.
Season heavily with salt, pepper and herbs — garlic, onion powder and Italian seasoning for depth. Trick a little pungent cheddar, a dash of balsamic vinegar or a sprinkle of red pepper flakes into your filling to make it taste less like cardboard.
Yes, all you need to do is replace the chicken broth with vegetable broth and omit any meat-based toppings such as bacon or smoked chicken. You can also throw in some extra vegetables such as carrots or celery for added flavor and texture.
Serve with crusty bread, garlic bread or biscuits for a complete meal. A green salad or roasted vegetables are also ideal accompaniments for a balanced dinner.
Storage & Leftovers
When you have leftover Crock Pot Potato Soup, cool it to room temperature and then place in an airtight container. Store well in the fridge for up to 4 days. For reheating, heat it on the stovetop over low flame or in the microwave, stirring partway through. If the soup thickens too much in the refrigerator, stir in a splash of broth or milk to bring it back to a creamy consistency.
You can also freeze the soup for longer storage, but be aware that dairy-based soups may separate or take on a slightly grainy texture once thawed. To freeze, store in an airtight, freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently, whisking well to help restore the creamy consistency. Don’t boil: Too much heat can curdle the dairy.
If you tried this Crock Pot Potato Soup or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Crock Pot Potato Soup (Creamy!)
INGREDIENTS
- 3 pounds Yukon Gold potatoes diced (¾”–1” cubes)
- 32 ounces 4 cups chicken stock or broth
- 2 tablespoons Italian seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground sage
- 4 tablespoons butter diced
- 2 bay leaves
- 2 tablespoons cornstarch
- ½ cup heavy cream cold
- 8 ounces sharp shredded cheddar cheese
- 4 ounces cream cheese
- 1 ½ teaspoons balsamic vinegar
- Kosher salt & freshly cracked black pepper to taste
Optional Toppings:
- Shredded cheese
- Smoked chicken
- Sliced green onions
- Fresh parsley
INSTRUCTIONS
- Peel the potatoes and cut into ¾”–1” cubes. Grate the cheese, cube the butter, and measure out seasonings.
- Place the cubed potatoes and chicken broth, Italian seasoning, garlic powder, onion powder, ground sage, butter, and bay leaves on top in the slow cooker. Stir to combine.
- Slow Cook (6–8 hours on LOW or 3–4 hours on HIGH) – Cover and cook until the potatoes are fork-tender.
- In a small bowl, whisk the cornstarch into the cold heavy cream until smooth. Stir the mixture into the slow cooker and cook 30 minutes more, until thickened.
- Take out the bay leaves and stir in the sharp cheddar cheese, cream cheese and balsamic vinegar until completely melted and smooth. Add salt and pepper to taste.
- Spoon the soup into bowls, topped with shredded cheese, smoked chicken, sliced green onions
Kathleen Taylor says
'Easy' and 'delicious' are two words that go hand-in-hand in my kitchen, and this recipe nails both! I'm intrigued by your seasoning choices, particularly ground sage—it must add such a warm flavor profile. This will surely become a regular in our rotation.
Marilyn Edwards says
I’m all about quick and delicious meals, and this potato soup fits the bill perfectly! I appreciate that you can set it in the morning and come home to something warm and inviting. Plus, adding cream cheese sounds like a genius touch for extra creaminess!
Aspen Green says
What a fantastic recipe! I love how versatile it is with different potato options. The balance of flavors from the herbs and balsamic vinegar really piques my interest. Can’t wait to give this a try on our next cozy night in!
Mallory Long says
'Set it and forget it' is my favorite cooking method! This crock pot potato soup seems simple yet packed with flavor, just what I need after a hectic day. Using cornstarch instead of canned soups is such a smart move—can’t wait to try this out!
Luna Sanders says
I’m drooling just reading this recipe! The combination of heavy cream and cornstarch for thickening seems spot on. I also love that you included tips for making it ahead of time; perfect for busy moms like me who still want homemade goodness!
Brooke Myers says
This soup is definitely going on my meal prep list for the week! The fact that you don’t have to peel the Yukon golds makes it even easier. I’m excited about trying it with some smoked chicken on top—sounds divine!
Jade Price says
This potato soup looks so comforting! It’s great that it's made in a slow cooker—definitely takes away the stress during dinner time. Also, your recommendation for adding balsamic vinegar has me curious; can't wait to taste that extra layer of flavor!
Delilah Simmons says
'Cozy' is definitely how I'd describe this dish! I love how many variations can be made with toppings too; there’s so much room to get creative based on what we have at home. Thanks for sharing such an easy yet delicious recipe!
Paige Ward says
This crock pot potato soup sounds like the perfect comfort food for any day of the week! I love how easy it is to prepare, especially after a long day. The use of Yukon gold potatoes is such a great choice, too; they really add that creamy texture!
Princess Di says
Prep time is considerable for chopping 3 lb of potatoes. But doable. It cooked very fast on a stove top. And although it wasn't bad it was just okay. Color was dark tan light brown. You might need two crock pots to cook this much. Would benefit cutting the potatoes in half perhaps? Adding a couple of carrots and a couple stalks of celery for more flavor. Just a suggestion. Thank you for the recipe.