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Crockpot Potato Soup

Best Slow Cooker Crockpot Potato Soup Recipe

Crockpot potato soup is a slow-cooked version of the classic potato soup, made in a crockpot or slow cooker. It typically includes potatoes, broth, and dairy products like milk or cream. The slow-cooking process ensures that the potatoes become tender and the flavors meld together beautifully, making it a flavorful and comforting dish.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large potatoes, peeled and cubed
  • 1 medium onion, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (for extra creaminess)
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Equipment

  • Crockpot (Slow Cooker)
  • Knife
  • Cutting board
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Prepare the Crockpot: Place the peeled and cubed potatoes, diced onion, and garlic powder into the crockpot. Add the broth and stir to combine.
  2. Season: Add salt, pepper, and onion powder to taste. Stir again.
  3. Set and Wait: Cover the crockpot and set it on low for 6-8 hours. If you're short on time, you can set it on high for 3-4 hours. The potatoes should be tender when done.
  4. Mash the Potatoes: Once the potatoes are soft, take a potato masher and mash some of the potatoes in the crockpot to thicken the soup. You can leave some chunks for texture.
  5. Add the Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is melted and the soup is smooth.
  6. Add Bacon (Optional): Stir in crumbled bacon for added flavor, or sprinkle it on top when serving.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot!

Notes

To make your Crockpot Potato Soup even richer and more flavorful, consider using Yukon Gold potatoes instead of regular russet potatoes. Yukon Golds give the soup a creamy texture without the need for excessive mashing. If you prefer a lighter version, feel free to substitute the heavy cream with milk or half-and-half. For extra flavor, you can top the soup with sour cream, chives, or extra shredded cheese.