Classic Crockpot Potato Soup

Save this recipe on:

When the weather cools down and I find myself craving something cozy and comforting, my go-to is this Classic Crockpot Potato Soup. It’s hearty, creamy, and absolutely packed with flavor — exactly what I want in a bowl when the days get short and chilly. The best part? It all comes together with minimal effort thanks to the magic of a slow cooker. You toss everything in, let it simmer low and slow, and come back to a soul-warming meal that tastes like it’s been bubbling on the stove for hours.

I’ve made many versions of potato soup over the years, but this one always comes out on top. It’s loaded with tender potatoes, a rich, velvety base, and just enough seasoning to make every bite satisfying. I like to finish it off with crispy fried onions and fresh green onions for that perfect balance of texture and flavor. Whether you’re feeding a family or just want leftovers for the week, this soup hits all the right notes.

Why You’ll Love This Classic Crockpot Potato Soup

This soup is the definition of comfort food. It requires very little prep, it’s budget-friendly, and it’s endlessly customizable. Whether you like yours with bacon, cheese, or a dollop of sour cream, the base is rich enough to support any twist. And thanks to the crockpot, the hands-off cooking method means you get maximum flavor with minimal babysitting.

What Kind of Potatoes Should I Use?

I always reach for russet potatoes in this recipe because they break down beautifully, creating that ultra-creamy texture we love in a potato soup. If you prefer a chunkier texture, Yukon golds hold their shape a bit better and have a buttery flavor. Red potatoes can work too, but they won’t give you the same thickness unless you mash some of them toward the end.

Options for Substitutions

If you’re dairy-free, you can swap out the heavy cream for full-fat coconut milk or your favorite unsweetened non-dairy creamer. Want to add protein? Toss in cooked bacon, shredded chicken, or even a handful of cheddar cheese at the end. And for a low-carb twist, you can replace half the potatoes with cauliflower — just note the flavor and texture will change slightly.

Ingredients for this Classic Crockpot Potato Soup

• Russet Potatoes: The star of the show. They break down easily while cooking, giving the soup its signature creamy consistency.
• Yellow Onion: Adds depth and savory flavor to the soup base.
• Garlic: Brings warmth and richness to every bite.
• Chicken Broth: Provides a flavorful base and enhances the natural potato flavor.
• Heavy Cream: Adds richness and a silky texture to the soup.
• Butter: Used for sautéing and adds a layer of flavor and creaminess.
• Salt & Pepper: Essential seasonings to elevate all the other flavors.
• Dried Thyme: Offers an earthy note that balances the creaminess.
• Green Onions: For garnish and a mild, fresh bite.
• Crispy Fried Onions: Adds crunch and a savory, toasty flavor to top off the soup.

---

Step 1: Prepare Your Ingredients

Peel and dice the russet potatoes into small, even cubes. Dice the onion and mince the garlic. These three ingredients form the foundation of your soup and should be prepped first.

Step 2: Load the Crockpot

Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and thyme into your crockpot. Give everything a good stir to combine.

Step 3: Cook Low and Slow

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are fork-tender and starting to break down. This slow simmer allows the flavors to meld and intensify.

Step 4: Blend for Creaminess (Optional)

For a creamier soup, use an immersion blender to blend part of the soup directly in the crockpot. You can also transfer a few cups to a blender and blend until smooth, then return it to the pot. Leave some chunks if you like texture.

Step 5: Add the Cream and Butter

Stir in the heavy cream and butter during the last 20-30 minutes of cooking. This transforms the broth into a creamy, velvety soup.

Step 6: Taste and Adjust

Once everything is well combined, taste your soup. Add more salt, pepper, or thyme if needed. This step is key to ensuring the final dish is balanced and flavorful.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with chopped green onions and crispy fried onions. You can also add shredded cheese, bacon bits, or a dollop of sour cream if you’re feeling indulgent.

How Long to Prepare the Classic Crockpot Potato Soup

Prep Time: You’ll need about 15-20 minutes to peel and dice the potatoes, chop the onion, and mince the garlic. This step is the only hands-on work required, and it’s quick and easy.

Cooking Time: The soup should simmer on low for 7-8 hours or on high for 4-5 hours. The slow-cooking method allows the potatoes to become perfectly tender while the flavors develop beautifully.

---

Tips for Perfect Classic Crockpot Potato Soup

• Use starchy potatoes like russets for that creamy texture.
• Don’t skip the immersion blender step if you love a silky finish.
• Add the cream and butter toward the end to prevent curdling.
• Always taste before serving and adjust seasoning as needed.
• For extra richness, top with shredded cheddar or a dollop of sour cream.

---

Watch Out for These Mistakes While Cooking

• Overfilling the Crockpot: Leave some room at the top for bubbling and stirring.
• Adding Dairy Too Early: Cream can separate if added too soon. Add it in the final 20–30 minutes.
• Skipping the Seasoning Check: Potatoes absorb salt—taste and season before serving.
• Using Waxier Potatoes: They hold shape too well and won’t create the creamy base you want.
• Neglecting Texture Balance: Blend just enough—some chunks add character.

---

What to Serve With Classic Crockpot Potato Soup?

1. Crusty Bread or Garlic Toast

Perfect for dipping into the creamy soup and soaking up every bit.

2. Crisp Garden Salad

The light crunch and vinaigrette balance the richness of the soup.

3. Roasted Vegetables

Serve alongside or on top for added color and nutrition.

4. Grilled Cheese Sandwich

A golden, melty companion that makes for a nostalgic combo.

5. Apple and Walnut Slaw

Sweet and tangy slaw adds a refreshing twist to your meal.

---

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen with time, making leftovers even better.

Freezer: This soup freezes well before the cream is added. If you want to freeze it, portion out the base and stir in the cream only after reheating. Freeze in freezer-safe bags or containers for up to 2 months.

Reheating: Reheat gently on the stovetop or in the microwave. Stir well and add a splash of broth or cream to bring back the smooth texture.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 340
• Protein: 6g
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 45mg

---

Frequently Asked Questions

How can I make this soup vegetarian?

Simply swap the chicken broth for vegetable broth. All other ingredients stay the same.

Can I use frozen potatoes?

Yes, frozen diced hash browns can be used in a pinch, though fresh potatoes offer better texture.

Can I cook this on the stovetop instead?

Absolutely. Simmer all ingredients (except cream and butter) on medium-low heat until potatoes are soft, about 30–40 minutes. Add cream and butter at the end.

What toppings work well for this soup?

Fried onions, bacon bits, green onions, shredded cheese, or even chives make delicious garnishes.

How do I thicken my soup more?

You can mash more potatoes or stir in a slurry of cornstarch and broth to thicken the soup toward the end of cooking.

---

Conclusion

This Classic Crockpot Potato Soup is a true comfort food classic. Whether you’re feeding a crowd or meal-prepping for the week, it’s an easy, flavorful dish that satisfies every time. With just a handful of simple ingredients and a slow cooker, you get a creamy, hearty soup that’s impossible to resist. Don’t forget the toppings—they make all the difference!

---

Print

Save this recipe on: