Crockpot Potato Soup
A cozy and creamy potato soup that is perfect for cold evenings, requiring minimal active time and ideal for feeding a crowd.
I’ve made this simple crockpot potato soup more times than I can count on cold evenings. It’s one of those set-and-forget bowls of comfort: diced potatoes, onion and garlic slow-cooked in broth, finished with a splash of heavy cream and whatever toppings you love. If you want a similar, straightforward slow-cooker version to compare technique and timing, try this easy crockpot potato soup for an alternate take.
Why you’ll love this dish
This crockpot potato soup is the kind of recipe that wins weeknights. It’s inexpensive, feeds a crowd, and requires almost zero active time—perfect if you’re juggling work, kids, or just want dinner waiting when you walk in the door. The slow-cooking lets the potatoes soften and release starch, giving you a naturally velvety base without heavy thickening agents.
Beyond comfort, it’s adaptable: make it vegetarian with vegetable broth, swap heavy cream for half-and-half, or load it up like a baked potato with cheese, turkey bacon, and green onions.
How this recipe comes together
Overview: You toss diced potatoes, onion, and garlic into the crockpot, cover with broth, and slow-cook until the potatoes are tender. After cooking you lightly mash part of the potatoes for body, stir in heavy cream, season, and top to serve. Total hands-on time is about 10–15 minutes; cook time is 4–8 hours depending on heat setting.
What to expect as you cook:
- A savory broth that turns slightly thick as potato starch loosens.
- Soft potatoes that can be partially mashed for a creamy-chunky texture.
- A quick finish: stirring in cream, tasting, and adding toppings.
What you’ll need
- 4 cups diced potatoes (about 1.5–2 pounds) — russets or Yukon Gold work well
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (use vegetable broth to keep it vegetarian)
- 1 cup heavy cream (or half-and-half for a lighter soup)
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions, turkey bacon bits
Substitution notes: Swap heavy cream for full-fat coconut milk for a dairy-free version (flavor will change). If you prefer a thicker soup, reserve 1 cup of broth and mash a portion of the potatoes more thoroughly, or stir in a tablespoon of cornstarch dissolved in cold water at the end and simmer until thickened.
Step-by-step instructions
- Put the diced potatoes, diced onion, and minced garlic into the crockpot. Spread them in an even layer.
- Pour in the 4 cups of chicken or vegetable broth so the potatoes are mostly submerged.
- Cook on low for 6–8 hours or on high for 4–5 hours. The potatoes should be fork-tender.
- Use a potato masher to mash some of the potatoes in the crockpot. Leave several chunks for texture—aim for a mix of creamy and chunky.
- Stir in the heavy cream. Taste and season with salt and pepper. If it needs more body, mash a few more potatoes or add a small slurry.
- Serve hot and let everyone add toppings like shredded cheese, sliced green onions, and turkey bacon bits.
01Ingredients
Main Ingredients
Optional Toppings
02Method
- Preparation
- Cooking
- Serving
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0 OF 6 DONE03Recipe notes
- 01Refrigerate leftover soup within two hours of cooking. To reheat, warm gently on the stovetop, adding broth or cream if needed. Freeze for up to 3 months.
04Nutrition
Per serving- Calories
- 185
- Protein
- 5G
- Net carbs
- 14G
- Fat
- 12G
- Fiber
- 2G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this soup in shallow bowls for a hearty presentation. Pairings that work well:
- Crusty bread or garlic toast for dipping.
- A crisp green salad (simple vinaigrette) to balance the richness.
- Cornbread or a warm biscuit for a cozy Southern-style meal.
Garnish ideas: a drizzle of olive oil, a few grinds of black pepper, or a sprinkle of smoked paprika for warmth. For a full “loaded baked potato” experience, top with shredded cheddar, crispy turkey bacon bits, and chopped chives.
Storage and reheating tips
Refrigerate leftover soup within two hours of cooking. Store in an airtight container for 3–4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or cream if it thickened in the fridge.
To freeze, cool completely then transfer to freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Safety note: never leave soup at room temperature for more than two hours to avoid bacterial growth.
Creative twists
- Loaded Baked Potato: Stir in shredded cheddar and top with turkey bacon and chives.
- Herb and Leek: Replace the onion with thinly sliced leeks and add thyme. Finish with a swirl of crème fraîche.
- Spicy Southwest: Add a can of drained diced green chiles, a pinch of cumin, and garnish with cilantro and jalapeños.
- Dairy-free: Use full-fat coconut milk and vegetable broth for a creamy, vegan-friendly version.
- Meaty boost: Stir in diced turkey ham during the last 30 minutes for a hearty turkey ham-and-potato soup.
For a spicier regional spin, consider a Cajun-style profile—there’s a great example of that approach in this Cajun potato soup I like.
Your questions answered
Can I use frozen diced potatoes?
A: Yes—use frozen diced potatoes but shorten cook time slightly and check for tenderness earlier. Frozen potatoes can release more water, so adjust with a bit less broth or simmer uncovered at the end to concentrate flavors.
How do I thicken the soup if it’s too thin?
A: Mash more potatoes directly in the crockpot, use an immersion blender on part of the soup, or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer until thickened.
Can I make this vegetarian or vegan?
A: For vegetarian, use vegetable broth and keep the heavy cream or swap for a plant-based cream. For vegan, use vegetable broth and a full-fat coconut milk or cashew cream; skip turkey bacon toppings.
Is it safe to leave a crockpot on while I’m at work?
A: Yes—slow cookers are designed for long unattended cooking. Use the low setting for 8 hours or set a programmable cooker to switch to “warm” after cooking finishes. Always follow your appliance’s safety guidelines.
Conclusion
This crockpot potato soup is a reliable, comforting dish that’s easy to adapt and great for busy nights. If you want to compare techniques or check variations with creamier finishing methods, this creamy potato soup write-up has helpful tips. For a different spin, try my Pin by Lisa Hovey on Soups | Crockpot recipes slow cooker, easy chili recipe, slow cooker chili recipe.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
