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 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.
Enjoy!
~Nichole
Crockpot Potato Soup
Ingredients
- 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
Instructions
- 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.
This soup is so good! It's my favorite recipe. I added in some carrots, celery and ham. Everyone at work was jealous! So easy to prepare in the crock pot! I did leave out the shredded cheese to save on calories and just sprinkled some on top with green onion! So good! Thanks for the recipe!!
This is by far the BEST potato soup I have made yet and thanks to this wonderful and yet simple recipe 🙂 I followed all directions to a T and used all ingredients without substitutions. I would highly recommend this recipe to others for an awesome go-to recipe and I will be making my potato soup this way every time
Love!!!! What do you think about using red potatoes and leaving on the peelings?
Could I use cream cheese instead of sour cream?
Cream Cheese should work fine 🙂
Do you think I could halve the recipe for a 3 qt crock pot ?
Yes 🙂
If I double the recipe will it fit in a standard crockpot?
Probably not. I use my 6 quart and it's always very full. If you have an 8 quart you might be able to get away with it. Hope that helps 🙂
The best potato soup ever! Anyone I make this for tells me it's the best they have ever had.
I am going to try this, but where is the bacon in the recipe, is it just for garnish, it doesnt mention it anywhere other than the ingredients.
Hi! Sorry about that, yes just sprinkle on top or stir it in before serving 🙂
I add in sauté garlic onion & celery & also add carrots to potatoes in the first step and let everything cook together .. adds extra flavor !! i also pour a little bacon grease into it as well secret ingredient
Did you have to add more broth as well?
Could I use flour instead of cornstarch?
Yes, generally, you just need to double the cornstarch measurement if you want to use flour instead of cornstarch. So in this recipe, you would use 4 tablespoons flour instead of 2 tablespoons cornstarch to thicken the soup.
The BEST potato soup. Followed all directions and ingredients as listed.. only added some onion and dried thyme and it was amazing!!
Do you think Yukon golds would hold up well and be good tasting? 🙂
Yes, I've used them and they work fine 🙂
Amazing recipe. Love it. Family favorite indeed!! Where are your bowls and utensils from in your pics of soup? Thank you!
I started making this in college, and now it's a family favorite! Thank you thank you thank you!!!!
Great recipe. Already made it 3 times and everyone loves it!!!!
Can you use cubed potato hash from a bag.
Hi, I think that would work fine! Although since I haven't tried it, I can't be 100% certain on cooking time 🙂