Cozy, creamy, and wonderfully hands-off—this Crockpot Potato Soup tastes like a hug in a bowl. You’ll start with diced potatoes, onion, garlic, and broth, then let the slow cooker do its magic while you go about your day. Near the end, you’ll blend part of the pot for a silky base, stir in a touch of dairy for luscious body, and finish with classic baked-potato toppings. The result is a hearty soup that’s rich without being heavy, with tender potatoes suspended in a velvety, savory broth.
This is the kind of dinner that’s perfect for busy weeknights, game days, or chilly weekends when you want something that simmers away in the background and makes the whole kitchen smell amazing. It’s also highly customizable: go extra cheesy, keep it lighter with Greek yogurt, or make it dairy-free with smart swaps. Serve with a green salad and warm bread, or keep it cozy with buttered biscuits for dunking.
Key Ingredients & Substitutions
A short ingredient list builds maximum comfort. Swap smartly based on what you have.
Potatoes: Yukon Golds yield a naturally creamy texture and hold their shape. Russets get extra fluffy and thicken the soup more—both work well. For baby potatoes, simply quarter them.
Onion & garlic: These aromatics build savory backbone. Sub shallot for a sweeter note or 1 teaspoon each onion and garlic powder if you’re out of fresh.
Broth: Low-sodium chicken broth adds depth; vegetable broth keeps it vegetarian. Use low-sodium to control salt at the end.
Creaminess: A combo of cream cheese and half-and-half (or milk) gives a silky finish that doesn’t break. Lighten with 1/3-less-fat cream cheese and whole or 2% milk; or use evaporated milk for an ultra-smooth body.
Butter: A small pat enriches the base and softens edges of the salt and spice. Olive oil works if you prefer.
Seasonings: Kosher salt, black pepper, thyme, and a pinch of smoked paprika (optional) for warmth. Add a bay leaf if you have one.
Cheese (optional): Sharp cheddar melts into the soup for extra savory richness. Pepper Jack adds a gentle kick.
Equipment You’ll Need
- 6–7 quart slow cooker
- Cutting board and chef’s knife
- Measuring cups and spoons
- Immersion blender (or regular blender)
- Ladle and wooden spoon
Flavor Variations & Add-Ins
- Loaded baked potato: Stir in 1 cup shredded cheddar and top bowls with bacon, chives, and sour cream.
- Broccoli-cheddar: Add 2 cups small broccoli florets during the last 30–40 minutes and finish with cheddar.
- Ham & potato: Fold in 1–1 1/2 cups diced cooked ham for smoky-salty depth.
- Jalapeño popper: Add 1–2 minced jalapeños and 4 oz cream cheese; finish with Pepper Jack.
- Herb and leek: Sauté 1 sliced leek in 1 tablespoon butter and add with the onions; finish with fresh dill or parsley.
- Dairy-free creamy: Use coconut milk (unsweetened, full-fat) or cashew cream and skip cheese.
How to Make Crockpot Potato Soup
Ingredients You’ll Need:
- 2 1/2–3 pounds potatoes (Yukon Gold or Russet), peeled if desired and cut into 3/4-inch cubes
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/4 teaspoon smoked or sweet paprika (optional)
- 1 bay leaf (optional)
- 2 tablespoons unsalted butter (or olive oil)
- 4 ounces cream cheese, cut into cubes and softened
- 1–1 1/2 cups half-and-half or whole milk (start with 1 cup; add more to desired creaminess)
- 1 cup shredded sharp cheddar (optional, plus more for topping)
- For serving: Sliced green onions or chives, cooked bacon crumbles, sour cream or Greek yogurt, extra cheddar, cracked pepper
How Much Time Will You Need?
Hands-on prep: about 15 minutes. Slow cooker: LOW 6–8 hours or HIGH 3–4 hours (until potatoes are very tender). Finish & blend: 10 minutes.
Step-by-Step Instructions:
1. Load the slow cooker
Add potatoes, onion, garlic, broth, salt, pepper, thyme, paprika (if using), bay leaf, and butter to the crock. Stir to distribute seasonings.
2. Cook until tender
Cover and cook on LOW 6–8 hours (best flavor/texture) or HIGH 3–4 hours, until the potatoes are easily pierced with a fork.
3. Partially blend for body
Remove the bay leaf. Using an immersion blender, pulse directly in the pot until about half the soup is puréed—aim for a mix of silky base with soft potato pieces. (No immersion blender? Transfer 2–3 cups to a blender, purée carefully with the lid vented, then return to the crock.)
4. Make it creamy
Reduce heat to LOW. Stir in cream cheese until fully melted and smooth, 2–3 minutes. Add 1 cup half-and-half (or milk) and cheddar if using; stir until incorporated. If you prefer a thinner soup, add up to 1/2 cup more milk to reach your desired consistency.
5. Taste & finish
Taste and adjust salt and pepper. Ladle into bowls and top with green onions or chives, bacon, extra cheddar, and a dollop of sour cream or Greek yogurt as you like.
Pro Tips for Best Texture & Taste
A few small moves make a big difference in creaminess and flavor.
- Cut potatoes evenly: Uniform 3/4-inch cubes cook at the same rate and blend into a consistent texture.
- Blend partially, not fully: Leaving some chunks gives body and that classic potato-soup feel.
- Warm, not boiling, for dairy: Add cream cheese and milk over low heat to keep the soup silky and prevent curdling.
- Season at the end: Broths and cheeses vary in saltiness—finish to taste right before serving.
- Hold back liquid if needed: Slow cookers vary; if your soup seems thin before blending, remove 1 cup liquid, blend, then add back as needed.
Frequently Asked Questions
Can I make this soup dairy-free?
Yes. Use olive oil instead of butter, skip the cheese and cream cheese, and stir in 1 cup full-fat coconut milk or 3/4 cup cashew cream at the end. Season with extra herbs and a squeeze of lemon for brightness.
How can I thicken the soup more?
Blend a larger portion of the potatoes, or stir in a slurry of 1 tablespoon cornstarch + 2 tablespoons cold milk and cook on HIGH for 10 minutes. Alternatively, mash a cup of potatoes against the side of the pot and stir back in.
Can I add protein?
Absolutely. Fold in 1–1 1/2 cups diced cooked ham, rotisserie chicken, or crisp bacon during the last 10 minutes to warm through. Adjust salt if using salty meats.
How do I store and reheat leftovers?
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat, adding a splash of milk or broth to loosen (potato soups thicken as they chill). Avoid boiling after dairy is added to keep it smooth.