Easy Crockpot Potato Soup Recipe | Creamy Slow Cooker Family Dinner
This creamy crockpot potato soup is a cozy, hands-off dinner that cooks itself in the slow cooker. Customize the texture and toppings for a family-friendly comfort meal.
Ingredients
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced small
- 2 ribs celery, diced small
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 3 tablespoons butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 ounces cream cheese, softened
- 1 cup half-and-half or heavy cream
- 1 cup shredded sharp cheddar (plus more for topping)
- Crispy bacon, crumbled (optional topping)
- Chopped scallions or chives (optional topping)
- Sour cream (optional topping)
- Extra shredded cheddar (optional topping)
- Cracked black pepper and a pinch of smoked paprika (optional topping)
Instructions
Instructions
- Add the potatoes, onion, carrots, celery, garlic, broth, butter, salt, pepper, dried thyme, and bay leaf to a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender.
- Remove and discard the bay leaf.
- For a chunky texture, mash some of the potatoes in the slow cooker; for a silky texture, blend with an immersion blender to your desired smoothness.
- Stir in the cream cheese until melted and smooth.
- Add the half-and-half or heavy cream and the shredded cheddar, stirring until the cheese is melted and the soup is velvety.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with bacon, scallions or chives, extra cheddar, sour cream, and cracked black pepper or a pinch of smoked paprika, if desired.
Notes
Cook time varies by setting; use LOW for 6–8 hours or HIGH for 3–4 hours. Add dairy at the end to avoid curdling. For a thicker soup, mash or blend more potatoes; for thinner, add a splash of broth. To freeze, omit cream and cheese until reheating. Yukon Golds yield creamy texture; russets break down more for extra body. Optional add-ins include smoked paprika, spinach or peas at the end, fresh herbs, or cooked chicken or ham.