Crock Pot Potato Soup

This crock pot potato soup takes about 10 minutes to prepare, is full of flavor, and the slow cooker does the majority of the work for you! Whether you need a fast dinner on a busy weeknight or something cozy for Sunday night dinner, this potato soup will be a family favorite!

The Best Crock Pot Potato Soup Recipe

• Condensed soup or evaporated milk are used in the majority of crock pot potato soups to achieve the thick, creamy consistency. Even though those goods are perfectly OK, I don't usually keep them on hand. I therefore intended to use cornstarch and heavy cream, which I always keep in my cupboard and refrigerator, to thicken the potato soup. The chicken stock will become slightly creamy on its own as the starch from the potatoes seeps into it. The final half hour of simmering involves adding the heavy cream and cornstarch slurry, which together give this soup a rich, opulent, creamy texture without the need of evaporated milk or condensed soup!
• It only takes a few minutes to prepare this potato soup in a crock pot. Cutting up the potatoes is the only preparation needed! This implies that you can swiftly prepare this in the morning and have a delectable lunch or dinner ready when you return home from a long day!

Ingredients for Making Slow Cooker Potato Soup

This Crock pot potato soup simple ingredients. The full proportions are listed on the printable recipe card below.

• Herbs and seasonings: My favorite seasonings for this potato soup are Italian seasoning, garlic powder, onion powder, and ground sage. The dried herbs give it a typical potato soup flavor, and the garlic and onion powder offer an extra layer of aromatics.
• Yukon gold potatoes are my favorite for this potato soup because of their excellent creamy texture and thin skin. They do not need to be peeled before cooking and maintain their shape nicely in soup. You can also use russet potatoes, baby red potatoes, or fingerling potatoes.
• Chicken Stock: For this potato soup, I prefer chicken stock to chicken broth because it has more flavor. Because the ingredients in this soup are rather simple, any extra flavor we can add is beneficial. Vegetable stock would also work well.
• Butter: If feasible, use unsalted butter so you can control the sodium levels yourself. The butter enhances the flavor of the potato soup.
• Bay Leaves: Whether bay leaves do anything or not is debatable, but in my experience, they provide depth of flavor, especially when food is slow-cooked. If you don't have any, feel free to omit them.
• Heavy cream (AKA whipping cream) is the simplest way to add immediate richness to any soup. In this recipe, it mixes with the cornstarch slurry to provide a rich, creamy broth for the potatoes. You can use half and half, but the consistency will be thinner.
• Cornstarch: Instead of using condensed soup or evaporated milk, combine cornstarch and heavy cream and boil for 30 minutes to enhance the creamy texture of this delectable potato soup.
• Half a block of cream cheese transforms this soup from broths to very creamy in minutes! It pairs perfectly with shredded cheese to create a thick, luscious texture.
• My favorite method to make this cheesy potato soup is with shredded sharp cheddar cheese. Mild cheddar may suffice as well. Feel free to use your favorite melted cheese.
• Balsamic Vinegar: Balsamic vinegar is my secret ingredient for enhancing the flavor of any creamy soup. The acid balances out the creaminess and enhances the flavor of the remaining ingredients. If you're not sure, taste the soup before adding the vinegar and again after. You can replace white balsamic vinegar, white vinegar, red vinegar, or apple cider vinegar. Don't worry, you're using such a small amount that the soup won't taste vinegary. It will simply taste better!

How to Make Potato Soup in the Slow Cooker

1. To the slow cooker insert, add chopped potatoes, chicken stock, Italian seasoning, ground sage, garlic and onion powders, butter, bay leaves, and a couple of generous pinches of salt and pepper.

2. Mix thoroughly. If necessary, add a little water to cover the potatoes and keep them from poking out.

3. Cook for 3–4 hours on high or 6–8 hours on low. Stir the cornstarch into the heavy cream until it dissolves, leaving 30 minutes to cook. Fill the slow cooker with the mixture.

4. Simmer for another half hour, or until the soup has slightly thickened and the potatoes are fork-tender. Allow soup to cool before adding balsamic vinegar, cream cheese, and shredded cheese.

5. Stir until the soup is creamy and smooth and the cheese has melted. Season with salt and pepper to taste.

6. Garnish with shredded cheddar cheese, smoked chicken, parsley, and chopped green onion.

Tips for Making the Best Potato Soup

• Cut the potatoes into pieces that are roughly ¾ to 1 inch thick. This will guarantee that the potato chunks cook through.
• Add salt and pepper to this soup in moderation. The soup's overall qualities are greatly enhanced by the addition of salt and pepper because the ingredient list is somewhat brief and sweet.
• Each crock pot has a somewhat varied cooking method based on its size and manufacturer. For this soup, I prefer to use the slow-cook setting on my instant pot. I find that the ideal length of time to make a creamy soup with fork-tender potatoes is 2 to 3 ½ hours on the high slow cook mode, plus an additional 30 minutes after adding the heavy cream and cornstarch slurry.
• Make sure the potatoes are almost cooked through before adding the heavy cream and cornstarch slurry. Add additional 30 to 60 minutes of cooking time and check again if the potatoes are still fairly hard after 2 hours on high or 4 hours on low.
• Don't worry if the soup appears greasy on top before you add the cream cheese and cheese shreds. This is typical. It's just butter, and after you add the cream cheese and strong cheddar cheese shreds, the butter will fully mix with the other ingredients to create a smooth, creamy potato soup.
• Avoid omitting the vinegar! I advise tasting the soup first before adding the vinegar and then again after if you're not sure whether to add it. The soup's increased flavor will astound you!

Best Types of Potatoes for Crock Pot Soup

Perhaps you're wondering which potatoes make the best soup. And the majority of them, to be exact! Although Yukon golds are my favorite, you can really use any potato you happen to have on hand! Just be sure you chop them into pieces of the same size!

• Because of their thin peel and creamy texture, Yukon gold potatoes are my favorite for this creamy potato soup. You don't have to peel them before putting them to the soup because their skin is so thin. But if you want to, you can peel them.

• Another excellent option is russet potatoes, however they tend to break down a little after being boiled in soup and don't retain their shape as well. Additionally, they must be peeled before being added to soup due to their thick skin.
• Because they are waxy, baby red potatoes retain their shape and hold up well in soup. They're also a fantastic choice because they don't require peeling due to their thin skin. Additionally, because they are little, you only need to cut them in half to quarter them before adding them to the pot.

• Fingerling potatoes' soft skin and compact size make them an excellent choice as well. Like baby reds, they will maintain their shape in the soup if you simply cut them in half or quarters.

Toppings for Potato Soup

• Shredded cheese
• Sliced green onion
• Sliced chives
• Sautéed broccoli
• Sour cream
• Smoked chicken
• Parsley

Frequently Asked Questions

Making Potato Soup Ahead of Time

The ideal dinner to prepare ahead of time is this creamy potato soup! Make a big batch over the weekend and eat a filling lunch or dinner in a matter of minutes all week long.

Storing Leftover Potato Soup

Keep leftovers in the refrigerator for up to a week in an airtight container.

Freezing Slow Cooker Potato Soup

This creamy potato soup can be frozen for up to three months in an airtight container or freezer-safe Ziploc bag. Before reheating, let it thaw overnight in the refrigerator.

Reheating Potato Soup

Before reheating, add a few splashes of cream, milk, stock, or broth to the pot because the soup will thicken as it sits. In a pot on the stove, reheat any leftover soup over medium heat. Cook until well heated. The soup can also be cooked in the microwave in 30- to 60-second intervals. Before serving, add salt and pepper to taste.

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

This crock pot potato soup takes about 10 minutes to prepare, is full of flavor, and the slow cooker does the majority of the work for you! Whether you need a fast dinner on a busy weeknight or something cozy for Sunday night dinner, this potato soup will be a family favorite!

5 from 1 vote

Print Recipe Pin Recipe

Course: dinner, Main Course, main dish, Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 3 quarts

Calories: 1211kcal

Author: Imsen

Cook ModePrevent your screen from going dark

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INGREDIENTS

• ▢ 3 pounds diced Yukon gold potatoes ¾”-1″ dice
• ▢ 32 ounces chicken stock or broth
• ▢ 2 tablespoon Italian seasoning
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoon ground sage
• ▢ 4 tablespoons butter diced
• ▢ 2 bay leaves
• ▢ 2 tablespoons cornstarch
• ▢ ½ cup heavy cream cold
• ▢ 8 ounces sharp cheddar cheese shredded
• ▢ 4 ounces cream cheese
• ▢ 1 ½ teaspoon balsamic vinegar
• ▢ Kosher salt
• ▢ fresh cracked pepper

Toppings

• ▢ shredded cheese
• ▢ smoked chicken
• ▢ sliced green onion
• ▢ parsley

INSTRUCTIONS

• To the slow cooker insert, add 3 pounds of diced potatoes, 32 ounces of chicken stock, 2 tablespoon of Italian seasoning, 2 teaspoons of garlic and onion powders, 2 teaspoon of ground sage, 4 tablespoons of butter, 2 bay leaves, and a couple of generous pinches of salt and pepper.
• Mix thoroughly. If necessary, add a little water to cover the potatoes and keep them from poking out.
• Cook for 3–4 hours on high or 6–8 hours on low.
• Stir 2 tablespoons cornstarch into ½ cup cold heavy cream until the cornstarch dissolves, or when the potatoes are almost done, with 30 minutes remaining in the cooking process. Fill the slow cooker with the mixture.
• Simmer for another half hour, or until the soup has slightly thickened and the potatoes are fork-tender.
• After carefully removing the insert from the crock pot, allow the soup to cool for approximately five minutes. The cream cheese and shredded cheese will become curdled and/or gritty if the soup is too warm when you add them.
• Add 4 ounces of cream cheese and 8 ounces of shredded cheese, stirring until smooth and creamy. Add one and half teaspoon of balsamic vinegar and stir. Add fresh cracked pepper and Kosher salt to taste.
• Add chopped green onion, smoked chicken, parsley, and grated cheddar as garnish.
• Please review and give this dish a 5-star rating if you liked it!

NOTES

• Cut the potatoes into pieces that are roughly ¾ to 1 inch thick. This will guarantee that the potato chunks cook through.
  Add salt and pepper to this soup in moderation. The soup's overall qualities are greatly enhanced by the addition of salt and pepper because the ingredient list is somewhat brief and sweet.
• Each crock pot has a somewhat varied cooking method based on its size and manufacturer. For this soup, I prefer to use the slow-cook setting on my instant pot. I find that the ideal length of time to make a creamy soup with fork-tender potatoes is 2 to 3 ½ hours on the high slow cook mode, plus an additional 30 minutes after adding the heavy cream and cornstarch slurry.
• Make sure the potatoes are almost cooked through before adding the heavy cream and cornstarch slurry. Add additional 30 to 60 minutes of cooking time and check again if the potatoes are still fairly hard after 2 hours on high or 4 hours on low.
• Don't worry if the soup appears greasy on top before you add the cream cheese and cheese shreds. This is typical. It's just butter, and after you add the cream cheese and strong cheddar cheese shreds, the butter will fully mix with the other ingredients to create a smooth, creamy potato soup.
• Avoid omitting the vinegar! I advise tasting the soup first before adding the vinegar and then again after if you're not sure whether to add it. The soup's increased flavor will astound you!

NUTRITION

Calories: 1211kcal | Carbohydrates: 105g | Protein: 39g | Fat: 72g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1208mg | Potassium: 2460mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2398IU | Vitamin C: 91mg | Calcium: 728mg | Iron: 6mg

Keyword Crock Pot Potato Soup, Potato Soup

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