This Crockpot Potato Soup is wonderfully creamy without any heavy cream or the hassle of making a roux! Reader’s rave: “By far the BEST potato soup E.V.E.R!” “AMAZING!” and “Delicious! Easy!” and “LOVE it. This is the only potato soup I’ll ever make now!” Follow this tried-and-true recipe to learn the best techniques for the velvety broth and an explosion of flavor!
Crock Pot Potato Soup Video
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Why you’ll love this Crockpot Potato Soup Recipe
I’ve tested and perfected this potato soup recipe until it’s what dreams are made of. It offers huge, warm, creamy comforting flavor with minimal effort!
Easy Crockpot Potato Soup Ingredients
Let’s take a closer look at what you need to make this Crockpot Potato Soup recipe (measurements in the printable recipe card at the bottom of the post):
How do you add flavor to potato soup?
Potato Soup NEEDS seasoning because potatoes are quite bland on their own.
How to Make Crockpot Potato Soup
You area going to LOVE how easy this Crockpot Potato Soup is to make. Let’s take a closer look at how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Add ingredients to the slow cooker. Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon and 4 cups chicken broth to your slow cooker along with dried parsley, dried thyme, dried oregano, salt, pepper and chicken bouillon.
- Cook: Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender – then it’s magic time.
- Make it Creamy: To create the ultra creamy soup, add 1/2-2/3 of the soup contents (veggies and broth) to your blender along with some cornstarch, evaporated milk and cream cheese (I use ⅓ less fat) and blend until completely smooth.
- Add Cheese: Pour the creamy blender contents back into slow cooker along with 1 cup chicken broth and cook on high for 20 additional minutes in order to thicken some more then stir in 1 cup cheddar until smooth.
Can I Prep Crockpot Potato Soup Ahead of Time?
Yes! You can prep all of the ingredients for easy Potato Soup a day ahead of time so then it’s just dump, cook and eat! Here’s how:
•Veggies: Chop the onions, carrots, celery and garlic and place them in an airtight container in the refrigerator.
•Potatoes: Chop the potatoes and submerge in water, cover and refrigerate to prevent them from browning.
•Bacon: Cook, crumble, and store in an airtight container.
•Seasonings: Measure the seasonings and store them in a plastic aright bag.
Can I Make Potato Soup Ahead of Time?
The flavors of this potato soup only get better the next day so it makes wonderful leftovers. The soup will thicken in the refrigerator so just whisk in a little milk before reheating.
Potato Soup Crock Pot Recipe Tips
How to Thicken Potato Soup
This creamy Potato Soup shouldn’t require any thickening, but if you would still like a thicker soup, here are some suggestions:
Crock Pot Potato Soup Variations
LOADED Potato Soup
To transform your Potato Soup into LOADED Potato Soup – pile it with toppings, just like you would a baked potatoes. Here are a few of my favs:
Can I Make Vegetarian Potato Soup?
Absolutely! Simply omit the bacon and chicken bouillon and replace the chicken broth with vegetable stock. You will want to add additional salt to taste.
Serving Slow Cooker Potato Soup
This easy Potato Soup can be a meal all in itself, or a side to a main protein dish. It goes well with:
How Long Does Potato Soup Last in the Fridge?
When stored correctly, potato soup is good for three to five days. Cool the soup to room temperature and either transfer to a storage dish or remove the ceramic insert from the slow cooker and put the whole pot (lid on) in the refrigerator.
HOW DO I REHEAT Potato Soup?
•Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours.
•Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.
•Microwave: For smaller batches or individual servings, transfer Potato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Can I Freeze Potato Soup?
No, I do NOT recommend freezing Potato Soup. Cream based soups do not freeze well as the dairy and fat separate resulting in an pleasant texture when reheated. Potatoes also don’t freeze well as their texture becomes mealy and mushy.
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Ingredients
- 2 pounds Yukon gold potatoes, peeled, diced (about 1/4-½ inch)
- 1 medium onion, diced
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 stalks celery, diced (about 1 cup)
- 6 cloves garlic, minced
- 6 slices (turkey) bacon, cooked and crumbled divided
- 5 cups low sodium chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
ADD LATER:
- 2 tablespoons cornstarch
- 1 12 oz. can evaporated milk (I use nonfat)
- 4 oz. cream cheese, softened (I use ⅓ less fat)
- 1 cup freshly and finely grated sharp cheddar cheese
GARNISH
- cheddar cheese
- bacon
- green onions
- crackers
- sour cream
Instructions
- Lightly grease slow cooker with nonstick cooking spray.
- Remove ½ up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, ½ cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
- Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
- Garnish individual bowls with additional cheese, bacon and plenty of green onions.
Video
Notes
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Laura says
I make this all the time, for years now. It’s my go to crockpot potato soup recipe. It’s delicious as written! I make a few changes for my husband and other times I accidentally forget to add ingredients and it’s still delicious. My husband doesn’t do meat or dairy so I use veggie broth and blend it. I separate half for him before adding dairy, then I finish my half. Last night, I didn’t add the extra cornstarch, extra broth, or evaporated milk. There wasn’t a lot of soup left, so it didn’t seem worth it. I just threw in some milk and (half) the cheddar. Usually I do add the later ingredients. I also forgot all about the cream cheese until I read a comment below and it was still really good. Usually I’ll add the later ingredients. Sometimes I serve it in a Panera bread bowl. Highly recommend.
Jen says
Hi Laura! Thank you so much for your warm review! I am so glad that you love this soup and that it’s your go to recipe. Love bread bowls! So yummy!
Doreen Dennison says
4. Don’t forget to add the extra cup on chicken broth. It’s in the video but not in printed instructions and to.make a slurry with broth and cornstarch.
Jen says
Hi Doreen, the video shows step 2 which is correct, adding some vegetables and broth to the blender. You make the slurry in the blender by adding the cornstarch with the cream cheese and evaporated milk. Hope this helps!