If you are craving a hearty, comforting bowl of soup, look no further than this Crockpot Potato Soup. The slow-cooked comfort food allows you to enjoy all the flavors of a loaded baked potato in the confines of a rich and filling bowl of soup. Prep time takes less than 15 minutes, making this an easy weeknight meal you will turn to again and again.
What You’ll Learn
In this guide, I’m sharing all of my secrets to making a comforting bowl of crockpot loaded potato soup.
We'll walk you through each step, with detailed instructions and helpful tips. This potato soup recipe is perfect for beginners and seasoned home cooks alike.
Get ready to dive into the world of slow-cooked comfort food!
If you've enjoyed the simplicity and comfort of this Crockpot Potato Soup, I think you'll love exploring more of my slow cooker favorites. Why not try the Slow Cooker Broccoli Cheese Soup, a creamy delight that's a sure-fire hit with the kids? Or perhaps the Crockpot Lasagna Soup, a unique twist on the traditional Italian dish. For pasta lovers, the Slow Cooker Tortellini Soup is a must-try. And let's not forget the Crockpot Taco Soup. It's a fun and flavorful fusion of two family favorites - tacos and soup!
Ingredients and Substitutions
- Butter: If you're vegan or lactose intolerant, you can easily substitute it with olive oil or a dairy-free butter alternative.
- Onion: I recommend using a white or yellow onion. (Green onions are great for a garnish!)
- Garlic: Fresh garlic is always best, but in a pinch, you can use jarred minced garlic, frozen garlic, or even garlic powder.
- Sea Salt: You can adjust the amount to your liking or use a low-sodium alternative if you're watching your salt intake.
- Fresh Ground Black Pepper: For a different twist, try using white pepper or even a touch of cayenne for some heat.
- Chicken Broth: You can use store-bought or homemade, or for a vegetarian version, vegetable broth works just as well.
- Russet Potatoes: The star of our show! Russet potato chunks make for a hearty, comforting soup. They are high in starch and good at absorbing milk and butter. You could use Yukon gold potatoes, but the texture will be impacted.
Tips and Tricks for Crockpot Cheesy Potato Soup
- Sautéing the Veggies: Don't skip this step! Sautéing the onions and garlic first helps to unlock their flavors, adding an extra layer of depth to your soup.
- The Secret to Creaminess: For an ultra-creamy soup, I suggest mashing some of the potatoes right in the slow cooker. It's a simple trick that makes a world of difference!
- Garnish Galore: Don't forget the fun part - garnishing! Crispy crumbled bacon, fresh chives, a dollop of sour cream, and an extra sprinkle of cheese not only make your soup look restaurant-worthy but also add exciting textures and flavors.
- Storage Solutions: If you have leftovers (which is rare in my house!), this soup stores well in an airtight container the fridge for up to 5 days. Just reheat gently on the stove or in the microwave, and it's like having a brand new meal.
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
What is the best thickening agent for potato soup?
The best thickening agent for crock pot potato soup is by mashing some of the potatoes right in the slow cooker.
This helps to create a thick and creamy texture without adding any additional ingredients. You can also use a cornstarch slurry or flour roux if your desired consistency is thicker. Be sure to do this before the last hour of cooking time so the flour can cook out.
Which potatoes hold up best in soup?
Russet potatoes, also known as Idaho or baking potatoes, hold up best in this slow cooker potato soup recipe due to their starchy texture. That is what we use in this potato soup crockpot recipe.
Other varieties like Yukon Gold and red potatoes can be used as well, but they may have a different texture in the final result. So, if you prefer a thicker and heartier soup, stick with russets. If you want a creamier and smoother crockpot potato cheese soup, feel free to mix it up with other potato varieties.
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Crockpot Potato Soup
- 1 tablespoon butter
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 3 ½ cups chicken broth
- 2 ½ pound russet potatoes peeled and diced
- 1 ½ cups whole milk
- 4 ounces cream cheese diced
- 1 ½ cups shredded cheddar cheese
- Heat your butter in a large skillet over medium-high heat. Alternatively, if your slow cooker has a saute function, you can use that.
- Add the onion, and cook for 6 minutes. Add the garlic, salt, and pepper and cook for one more minute.
- Transfer the vegetables to your slow cooker if you were using a skillet to saute them.
- Add the broth and potatoes.
- Cook on low for 6 hours.
- With a potato masher, mash half of the potatoes in the slow cooker.
- Pour in the milk and stir well. Sir in the diced cream cheese and shredded cheese.
- Cook on low for another 1 to 2 hours.
- Season to taste with salt and pepper.
- Serve warm with bacon, chives, sour cream, and shredded cheese.