Crockpot Potato Soup Recipe

If there’s a chill in the air or you simply crave the comforting hug of a homemade meal, Crockpot Potato Soup is the answer you’ve been searching for. Velvety-smooth Yukon gold potatoes blend with creamy cheese, a whisper of garlic, and just enough herbs to keep every spoonful interesting. This irresistible bowl of coziness is the kind of recipe you’ll want to make on repeat—hearty enough for family dinner, yet easy enough for any day of the week. Plus, the hands-off slow-cooking method means most of the magic happens while you work or relax. There’s nothing quite like coming home to a kitchen filled with the aroma of Crockpot Potato Soup simmering to velvety perfection!

Ingredients You’ll Need

Simple, wholesome ingredients truly shine in this recipe—each one plays a key role in building the soup’s flavor, achieving that signature creamy texture, or balancing all the rich, cozy notes together. Don’t skimp on quality; each addition deserves its moment in the spotlight!

• Yukon gold potatoes: Their buttery flavor and creamy texture make them ideal for a smooth, luxurious soup base.
• Yellow onion: Adds a gentle sweetness that deepens as it slow-cooks with the potatoes.
• Garlic cloves: Six whole cloves infuse the broth with robust, savory undertones that are pure comfort.
• Dried parsley: This simple herb brightens up the soup and adds a dash of color.
• Chicken broth: Provides depth and savory backbone; substitute vegetable broth for a vegetarian version.
• Salt: Essential for bringing out all the flavors—adjust to taste at the very end.
• Black pepper: Just the right amount of warmth and just a subtle kick.
• Unsalted butter: Melts into the soup for a silky finish and that extra touch of indulgence.
• All-purpose flour: This thickens the soup and ties all the ingredients together.
• Evaporated milk: Adds creaminess without making the soup too heavy; don’t skip this secret ingredient!
• Sharp cheddar cheese: Bold and tangy, the cheese melts in for extra richness and a gorgeous color.
• Sour cream: Swirled in at the end, it delivers a cool, tangy finish and the ultimate creamy texture.

How to Make Crockpot Potato Soup

Step 1: Prep the Vegetables

Peel and dice the Yukon gold potatoes into small, even chunks so they cook evenly. Finely chop the onion and mince the garlic. Taking a few extra minutes with this step ensures that every bite of soup is lusciously tender and full of flavor.

Step 2: Layer Ingredients in the Crockpot

Add the diced potatoes, chopped onion, minced garlic, dried parsley, chicken broth, salt, and black pepper directly to your slow cooker. Give everything a gentle stir to combine, letting the flavors mingle before they even begin to cook.

Step 3: Slow Cook to Perfection

Cover and cook on low for 7 to 8 hours, or on high for about 4 hours, until the potatoes are meltingly soft. This hands-off step couldn’t be easier—just set it and go about your day, trusting the Crockpot Potato Soup to develop all its savory goodness.

Step 4: Blend for Creamy Texture

When the potatoes are fully tender, use an immersion blender directly in the Crockpot to puree most of the soup, leaving a few chunky bits for satisfying texture. If you prefer, transfer a portion of the soup to a blender and carefully puree before returning it to the pot.

Step 5: Create the Roux

Toward the end of the cooking time, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden and bubbling. Slowly whisk in the evaporated milk, creating a smooth, rich sauce that’s the secret to the soup’s thick and creamy finish.

Step 6: Stir in Dairy and Cheese

Pour the roux mixture into the slow cooker, stirring to seamlessly blend it into the soup. Add in the cheddar cheese and stir until fully melted and velvety throughout. Finally, swirl in the sour cream for an irresistibly creamy, tangy finish. Taste and adjust seasoning as needed.

How to Serve Crockpot Potato Soup

Garnishes

Don’t forget to dress up your bowl! Pile on crispy bacon bits, fresh chopped chives, an extra sprinkle of sharp cheddar, or even a dollop of sour cream. These small touches add pops of flavor and make every serving of Crockpot Potato Soup look restaurant-worthy.

Side Dishes

Round out your meal with hunks of crusty bread perfect for dunking, or serve alongside a simple green salad to add some freshness to your bowl. If you’re feeling extra decadent, a warmed garlic breadstick pairs beautifully with each creamy spoonful.

Creative Ways to Present

Try serving Crockpot Potato Soup in individual sourdough bread bowls or in mugs for a cozy, casual vibe. For dinner parties, offer a toppings “bar” so guests can customize their bowls—think crispy fried onions, roasted veggies, or even a sprinkle of paprika for extra color.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Crockpot Potato Soup to cool completely before transferring it to airtight containers. Store in the fridge for up to four days; give a good stir before reheating to preserve the soup’s smooth consistency.

Freezing

Crockpot Potato Soup freezes quite well! Ladle it into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the dairy from separating. For single servings, a microwave works well—heat in 30-second bursts, stirring between each, until hot throughout.

FAQs

Can I use a different type of potato?

Absolutely! While Yukon golds are wonderfully creamy, russet potatoes can also be used for a fluffier texture, and red potatoes will hold their shape a bit more. Just be sure to cut them into small, uniform pieces.

Is it possible to make Crockpot Potato Soup vegetarian?

You can easily make a vegetarian version by swapping chicken broth with your favorite vegetable broth. Everything else in the recipe remains the same for delicious results.

Can I add other vegetables?

Definitely! Feel free to stir in diced carrots, celery, or even corn for added texture and flavor. Just be sure to cut additional veggies into small pieces so they cook at the same rate as the potatoes.

Why do I need to make a roux separately?

Cooking the flour and butter together before adding the evaporated milk results in a rich, silky base that thickens the soup without any lumps. This extra step truly highlights the creamy texture of Crockpot Potato Soup.

How can I make the soup gluten free?

Just use a gluten-free flour blend in place of the all-purpose flour when making your roux. Everything else stays the same and the soup turns out just as delicious!

Final Thoughts

This Crockpot Potato Soup is pure comfort in a bowl—creamy, cheesy, and oh-so-satisfying. Whether you’re serving it for a cozy family dinner or simply need something soul-warming on a rainy day, I can’t recommend it enough. Give it a try and I promise, it’ll find a permanent spot in your recipe rotation!

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