Oh, honey, let me tell you about my love affair with Crockpot Potato Soup! It’s more than just a recipe; it’s a warm hug on a chilly day, a family tradition simmering in my kitchen, and a guaranteed crowd-pleaser every single time. I remember the first time I tried making it. I envisioned a creamy, dreamy pot of goodness, but what I got was… well, let’s just say the potatoes were still hard and the cream had curdled. Disaster! But don’t you worry, I’ve learned a lot since then.

This Crockpot Potato Soup recipe has become a staple in our home, especially during those busy weeknights when everyone’s running in different directions. There’s something so comforting about coming home to the aroma of potatoes and herbs slow-cooking all day. It’s like my crockpot is giving me a little wink, saying, “Dinner’s covered, Liliana. You got this.” I first discovered a version of this recipe in an old church cookbook, but I’ve tweaked it over the years to make it my own, adding my own little Delilita flair. I really believe that cooking should be fun and stress-free and all about feeding the people you love. And this Crockpot Potato Soup, my friend, embodies all of that. It’s the ultimate in easy comfort food, and I can’t wait to share all my tips and tricks with you. Let’s get cooking!

What You’ll Need for This Crockpot Potato Soup

Alright, let’s gather our ingredients. This Crockpot Potato Soup is so forgiving, so feel free to adjust things to your liking. But here’s what I always use:

5 lbs Russet Potatoes, peeled and cubed: I always use Russets for my Crockpot Potato Soup because they get perfectly soft and creamy. Yukon Golds work well too, but Russets are my go-to. You can usually find a big bag of them at any grocery store, and they’re so affordable!
1 medium Yellow Onion, chopped: Don’t skimp on the onion! It adds so much flavor.
4 cloves Garlic, minced: Because garlic makes everything better, right?
8 cups Chicken Broth: I prefer low-sodium so I can control the saltiness. I often buy the big cartons of chicken broth at Costco to save a few bucks.
1 tsp Dried Thyme: Adds a lovely earthy note.
1/2 tsp Dried Rosemary: Just a touch, as it can be overpowering.
1/2 tsp Salt: Adjust to taste.
1/4 tsp Black Pepper: Freshly ground is always best!
8 oz Cream Cheese, softened: This is the secret to the creamy texture. Make sure it’s really softened; otherwise, it won’t blend in properly.
1 cup Milk or Half-and-Half: I usually use whatever I have on hand. Half-and-half makes it a bit richer.
Optional Toppings: Shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions, chives.

Here’s a Crockpot Potato Soup trick I learned from my grandma: add a bay leaf to the crockpot while it’s cooking. It adds a subtle depth of flavor that’s just amazing. Just remember to remove it before serving!

And speaking of shortcuts, if you’re really short on time, you can buy pre-chopped onions and minced garlic. No shame in that game, sister! We’re all busy, and this Crockpot Potato Soup is all about making life easier. You can also prep the potatoes the night before and store them in cold water in the fridge to prevent them from browning.

If you end up with leftover cream cheese, use it to make a delicious spinach and artichoke dip for your next get-together. Waste not, want not! And remember to store any leftover Crockpot Potato Soup in an airtight container in the fridge for up to 3 days. If you like potato soup, but are looking for a more roasted flavor, then I recommend checking out this Roasted Garlic Potato Soup recipe!

Let’s Make This Crockpot Potato Soup Together

Now for the fun part! Let’s get this Crockpot Potato Soup cooking. Have you ever tried a cheesy potato soup crockpot version? It’s a family favorite, especially with a side of crusty bread!

Prep the Potatoes: Peel and cube your potatoes into roughly 1-inch pieces. Don’t worry if they’re not perfectly uniform; they’ll be cooked down in the slow cooker anyway.
Combine Ingredients: Add the cubed potatoes, chopped onion, minced garlic, chicken broth, thyme, rosemary, salt, and pepper to your crockpot.
Cook on Low: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender. In my kitchen, Crockpot Potato Soup usually takes about 7 hours on low to reach that perfect creamy consistency.
Mash (Optional): If you like a chunkier soup, you can leave the potatoes as they are. But I prefer a smoother texture, so I like to use an immersion blender to partially mash the potatoes right in the crockpot. You can also use a potato masher if you don’t have an immersion blender. Be careful not to over-blend, or it will become gluey.
Add Cream Cheese and Milk: Cut the softened cream cheese into cubes and add it to the crockpot along with the milk or half-and-half. Stir until the cream cheese is completely melted and the soup is smooth and creamy. This step is crucial for that creamy potato soup crockpot goodness we’re after.
Taste and Adjust: Taste the soup and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of garlic powder.
Serve and Enjoy: Ladle the Crockpot Potato Soup into bowls and top with your favorite toppings.

I learned the hard way with Crockpot Potato Soup that you should never add the dairy too early. It can curdle if it cooks for too long. That was a sad, sad day in the Delilita kitchen. Now, I always wait until the end to add the cream cheese and milk.

While the Crockpot Potato Soup is cooking, I usually catch up on laundry, read a book, or just relax with a cup of tea. The beauty of a crockpot meal is that it frees up your time to do other things. And the smell! Oh, honey, your Crockpot Potato Soup should smell like comfort and home.

And don’t be afraid to experiment! I’ve added everything from diced ham to roasted vegetables to this Crockpot Potato Soup, and it always turns out delicious. If you’re feeling adventurous, try adding a can of diced green chilies for a little kick.

If you like a cheesy version, this Crock Pot Cheesy Potato Soup variation is worth a try! And for more information on making the best cheesy potato soup crockpot version, this article by Dear Crissy Crock Pot Cheesy Potato Soup Recipe – Slow Cooker Potato Soup can help!

How I Love to Serve This Crockpot Potato Soup

My family loves this Crockpot Potato Soup when I serve it with a big hunk of crusty bread for dipping. There’s just something so satisfying about sopping up all that creamy goodness.

My go-to side dishes are a simple green salad or grilled cheese sandwiches. The salad adds a refreshing crunch, while the grilled cheese is pure comfort food. It also pairs really well with something like this Sausage Sweet Potato and Kale Soup.

This Crockpot Potato Soup is perfect for a cozy night in, a potluck dinner, or even a game-day gathering. It’s always a hit, no matter the occasion.

For presentation, I like to ladle the soup into bowls and then drizzle it with a little sour cream or Greek yogurt. Then, I sprinkle on some shredded cheddar cheese, crumbled bacon, and chopped green onions. It’s all about making it look as good as it tastes!

If you have extra Crockpot Potato Soup, you can use it as a base for a shepherd’s pie. Just top it with mashed potatoes and bake it until golden brown. Talk about a delicious way to repurpose leftovers! I love making a big batch, there are so many great ways to make this Crockpot Potato Soup last!

In the fall, I sometimes add roasted butternut squash to my Crockpot Potato Soup for a seasonal twist. It adds a lovely sweetness and color. And in the summer, I like to top it with fresh herbs like chives or parsley.

Friends always ask for this Crockpot Potato Soup recipe whenever I make it. It’s just so easy and delicious, and everyone loves it. One friend even told me that it’s the best potato soup she’s ever had! Now that’s a compliment!

Your Crockpot Potato Soup Questions Answered

Okay, let’s tackle some common questions about Crockpot Potato Soup. I’ve heard it all, so don’t be shy!

Q: My Crockpot Potato Soup is too thick. What do I do?

A: No problem! Just add a little more chicken broth or milk until it reaches your desired consistency. You know what I do when my Crockpot Potato Soup is too thick? I add a splash of white wine! It adds a lovely acidity that cuts through the richness.

Q: My Crockpot Potato Soup is too thin. How can I thicken it?

A: You can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry and then stir it into the soup. Cook for a few minutes until it thickens. Alternatively, you can mash some of the potatoes to thicken it naturally.

Q: Can I use frozen potatoes in this Crockpot Potato Soup recipe?

A: While fresh potatoes are best, you can use frozen diced potatoes in a pinch. Just be sure to thaw them slightly before adding them to the crockpot.

Q: Can I make this Crockpot Potato Soup vegetarian?

A: Absolutely! Just substitute vegetable broth for the chicken broth. You can also add some sautéed vegetables like carrots, celery, and zucchini for extra flavor.

Q: Can I add bacon to this Crockpot Potato Soup?

A: Heck yes! Cook the bacon until crispy, crumble it, and add it to the crockpot during the last hour of cooking. You can also use bacon grease to sauté the onions and garlic for extra flavor. Or you can try this recipe for a Crock Pot Loaded Baked Potato Soup · Easy Family Recipes, if you prefer the added flavor of bacon.

Q: My cream cheese didn’t melt properly. Now what?

A: This happened to me once! The key is to make sure the cream cheese is really softened before adding it to the crockpot. If it still doesn’t melt completely, you can use an immersion blender to smooth it out.

Q: Can I freeze Crockpot Potato Soup?

A: Freezing Crockpot Potato Soup can be tricky because the dairy can sometimes separate upon thawing. However, you can freeze it without the cream cheese and milk. Then, add those ingredients when you reheat it.

Remember that one time I tried to make a loaded potato soup crockpot version with too much bacon? My husband loved it, but my kids were not fans. So, now I add the bacon as a topping so everyone can customize their own bowl.

My Final Thoughts on This Crockpot Potato Soup

This Crockpot Potato Soup recipe holds a special place in my heart because it’s a symbol of comfort, family, and home. It’s a dish that I know I can always rely on to bring a smile to everyone’s face. It’s also an easy way to start experimenting with some new recipes for **Crockpot Potato Soup**.

My Crockpot Potato Soup Pro Tips:

Don’t overcook the potatoes: Overcooked potatoes can become mushy and gluey.
Use softened cream cheese: Softened cream cheese will melt more easily and create a smoother soup.
Taste and adjust seasonings: Don’t be afraid to experiment with different herbs and spices to create your own unique flavor.

Crockpot Potato Soup Variations:

Spicy Crockpot Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
Mexican Crockpot Potato Soup: Add a can of diced tomatoes and green chilies, as well as some cumin and chili powder.
Broccoli Cheddar Crockpot Potato Soup: Add some cooked broccoli florets and an extra cup of shredded cheddar cheese.

My son loves the cheesy potato soup crockpot version, while my daughter prefers it plain with just a dollop of sour cream. And my husband? He wants all the bacon!

I hope you’ll give this Crockpot Potato Soup recipe a try and make it your own. Don’t be afraid to experiment and have fun in the kitchen. Cooking should be a joyful experience, and I hope this recipe brings you and your loved ones lots of warm, comforting meals. I also have a great Pumpkin Wild Rice Soup recipe that I think you’ll enjoy too!

Happy cooking, my friend! I have a feeling you’re going to love this Crockpot Potato Soup as much as we do.

Crockpot Potato Soup

Print Recipe

This Crockpot Potato Soup is a hearty and comforting meal perfect for a chilly day. Simply toss the ingredients into your slow cooker and come home to a creamy, flavorful soup.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings
Category: Dinner
Method: Crockpot
Cuisine: American

Ingredients

Scale

5 lbs Russet potatoes, peeled and cubed
1 large onion, chopped
4 cloves garlic, minced
6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 cup milk
8 oz cream cheese, cubed
1/2 cup sour cream
Optional toppings: shredded cheese, bacon bits, green onions

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Instructions

Place potatoes, onion, garlic, chicken broth, salt, pepper, and garlic powder in a slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender and blend in batches.
Stir in milk and cream cheese until melted and smooth.
Stir in sour cream.
Serve hot and garnish with your favorite toppings.

Notes

For an even richer flavor, use heavy cream instead of milk. You can also add cooked bacon to the soup before serving.