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:
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 1/2 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.
Enjoy!
~Nichole
Crockpot Potato Soup
Ingredients
- 2 1/2 Pounds Russet Potatoes, About 5 Medium
- 4 Cups Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tablespoons Butter
- 1/2 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
Instructions
- Wash and peel the potatoes, then dice them into 1/2 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.
Notes
Yup, the potato lover in my LOVES the sound of this recipe. I LOVE my slow cooker and soup. This is comfort food at its best. A great recipe to add to the soup rotation.
Mmm. Crockpot potato soup that looks thick, creamy and delicious? Sign me up I adore everything about this soup and can’t wait to make it!
Potato soup is one of my biggest weaknesses! I crave it all winter long and when I make batch I just can’t seem to stop eating it… Your recipe would be devoured in minutes, I can’t wait to give it a try!
There is nothing more comforting than a hearty potato soup. Nice work Nichole!!!
This looks so thick, warming and super delicious. I must make this for my family. I love soups like this during cold winter days. Saving this recipe. Will give it a try.
I just finished a bowl of soup for lunch, but now this has me wanting even more for dinner! I love a good chunky soup.
Your soup looks gorgeous! What a hearty and delightful meal…I’m a sucker for creamy soups too so this is right up my alley!
This is the kind of soup I could live off until spring! Looks absolutely delish!
Great minds think alike! I made potato soup just today! I love your recipe and in my house it would be devoured in minutes, I can’t wait to give it a try!
I’m a potato addict and i’m so loving how delicious this soup sounds. It looks soooo thick, warming and delicious!
I love potato anything and this creamy and delicious potato soup is perfect for the weather we are having!
I love this soup. I made is last night and it was perfect during the blizzard we had yesterday. Leftovers today and I can’t wait to finish it off.
This soup sounds like a great fall comfort classic. Loaded with all the goodies and made easily in the crockpot. Sign me up to make this soon!
Can I add Broccoli? Have you added Broccoli to this recipe and or carrots?
Yes, you can add about 1/2 – 1 cup of each, I’d make sure they are cut into pretty fine pieces. Hope that helps!
I added thin sliced carrots celery and corn to the recipe, I’m now the world’s greatest potato soup Chef according to the kids…😊
Love that! It’s always nice when the kiddos approve! 🙂
Found this on pinterest. Loved the recipe. Mine came out a little too thick but i know what i would do differently. Amazing.
Thanks! I’m glad you enjoyed it! 🙂