Crockpot Potato Soup is so easy to make and loaded with real potatoes! This creamy and cheesy potato soup is loaded with flavor and a sure family favorite!
Potato soup is really my go-to comfort food on a chilly fall or winter day. My whole family can't get enough of this soup and it's creamy and cheesy goodness. We love my Instant Pot Potato Soup too but sometimes I really enjoy using my slow cooker. This soup itself is really simple, and the only prep is peeling and cubing your potatoes. Other than that, everything goes right into the crockpot and you thicken it up at the end. This soup is jam packed full of cream cheese, sour cream, and shredded cheddar for really decadent flavor!
How to Make Crockpot Potato Soup:
- First, you will start by washing, peeling, and cubing 5 russet potatoes. As you can see in the picture below your cubes should be about ½ inch thick, it does not have to be perfect by any means.
- Add your cubed potatoes to the bottom of a 6-quart or larger slow cooker then add the seasonings and broth to cover. You can use chicken or vegetable broth for this recipe.
- Cook the soup on low for 6-8 hour or on high for 3-4 hours.
- If you cooked your soup on low then next you will want to turn the crockpot up to the high position.
- Mix together your cornstarch with COLD water until smooth and stir into the soup to thicken.
- Next, spoon your sour cream into a medium bowl and add a few Tablespoons of liquid from the slow cooker right to the sour cream and stir. This will keep the sour cream from curdling in your soup!
- Add the sour cream, cream cheese, and cheddar and stir until the cheese is melted.
How Long Will Potato Soup Keep in the Refrigerator?
I recommend eating this soup within 2-3 days for best flavor and results. To reheat, you can add it to a saucepan and cook over medium heat until warmed through.
While you can freeze potato soup, keep in mind that dairy-based soups don't hold up very well in the freezer. Freezing this soup could alter the texture or cause the dairy to separate.
What to Serve with Potato Soup:
We love to serve this rich and hearty soup topped with crispy bacon, green onions, and sour cream to make it just like a "loaded" baked potato! On the side, it is perfect with a green salad and crusty french bread with butter.
Crockpot Potato Soup
- 2 ½ Pounds Russet Potatoes, About 5 Medium
- 4 Cups Chicken Broth
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tablespoons Butter
- ½ Cup Sour Cream
- 4 Ounces Cream Cheese, Softened to room temperature
- 2 Cups Shredded Sharp Cheddar Cheese
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- 6 Slices Bacon, Cooked and Crumbled
- 1 Bunch Green Onions, Diced
- Wash and peel the potatoes, then dice them into ½ inch chunks.
- Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- If you cooked your soup on low, now turn the crockpot heat up to high.
- In a small bowl mix together the cornstarch and water, then whisk into the soup.
- Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.
- Add the sour cream to a bowl and then add a few Tablespoons of liquid from the soup to the sour cream and stir until smooth.
- Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.