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Crock Pot Potato Soup is rich, creamy, and packed with amazing flavors. Topped with bacon, cheese, and chives, this easy-to-make soup tastes like a loaded baked potato spoonful after spoonful!
With all the flavors of a loaded baked potato, this soup is comfort food as it’s best! Recipes like my Easy One Pot Lasagna Soup, and Chicken and Cheese Tortellini Soup, are dishes that are sure to warm your tummy and your soul.
For the past few weeks, I’ve been on a slow cooker kick. So far, I’ve made Sloppy Joes and 15 Bean Soup. Now, I’ve added Potato Soup to the line-up, and wow, did it turn out great!
I am a big fan of the crockpot for a few reasons, but the main one is this – it does all the work for me when I’m short on time. When the busyness of life keeps us running from one thing to another, I know I can count on my slow cooker to help me get a delicious dish on the table for my family.
Using a slow cooker also has other benefits besides saving time! Here’s a few of my favorites:
- You can turn inexpensive cuts of meat and simple ingredients into something outstanding.
- This method of cooking produces deep, rich flavors along with amazing sauce and gravy.
- Another great thing about using a slow cooker is that you don’t have to wash a ton of dishes, and that’s a plus in my house.
- Done properly, with a little bit of prep and planning, cooking in a crockpot can become a favorite way to cook for your family and friends!
This Crockpot Potato Soup is so rich, creamy and truly tastes like a loaded baked potato. It’s comfort food that’s simple with surprising flavor. It’s also easy on your budget so if you’ve got a crowd of people to feed, then this soup is just what you need.
Ingredients Needed To Make Crock Pot Potato Soup
- Yukon Gold Potatoes
- Onion
- Chicken or Vegetable Stock
- Garlic
- Milk
- Salt and Pepper
Equipment You’ll Need To Make This Soup
How To Make Potato Soup In The Crock Pot
Begin by adding your potatoes, vegetable stock, onions, garlic, salt, and pepper into a 7 or 8 quart Crock Pot. Place the lid on your Crock pot and put the setting on HIGH. You can either cook the soup on HIGH for 6 hours or on LOW for 8 hours.
After the cooking time has passed, test your potatoes to make sure they are fork tender. Use an immersion blender to cream the potatoes, making sure not to overprocess them. If you’re a fan of chunky potato soup then leave some chunks, if you want a smoother potato soup then do not blend for as long.
Stir in your milk and then taste the soup. Adjust seasoning as you see fit. Change setting on the Crock Pot to WARM and allow it to heat through completely for about 15 minutes after adding milk. Serve with toppings and enjoy!
Delicious Topping Ideas For Crock Pot Potato Soup
One of my favorite ways to serve up a big batch of this soup is to set up a “toppings bar.” I line up different cheeses, bacon, ham, hot sauce, sour cream, and chopped herbs and let folks “go to town” adding all their favs to their bowl of soup.
- Grated Cheedar Cheese
- Grated Smoked Gouda Cheese
- Crumbled Bacon
- Cubed Ham
- Smoked Kielbasa
- Fresh Chives
- Fresh Parsley
- Hot Sauce
People Often Ask…
I generally do not freeze soup that has milk in it since it tends to separate. If you want to give it a try, make sure to cool the soup in the fridge for 2 to 3 hours. Place it in a freezer-safe container or ziptop bag. It can be stored frozen for up to 2 months. To reheat, thaw in the fridge then reheat in your slow cooker on low or on the stovetop.
More Delicious Soup Recipes…
- 15 Bean Soup
- Amazing Roasted Cabbage Soup
- Creamy Tomato Soup
- Healthy Mushroom Soup
- Slow Cooker Taco Soup
- Beef & Bean Slow Cooker Soup
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes – washed and cut into approximately 1-inch cubes (do not peel)
- 4 cups chicken or vegetable stock
- 1 medium onion – minced
- 6 cloves garlic – minced
- 1 ½ teaspoons Kosher salt
- ½ teaspoon fresh cracked pepper
- 2 cups whole milk
Instructions
- To a 7 or 8 quart slow cooker, add potatoes, vegetable stock, onion, garlic, salt, and pepper. Place lid on cooker. Cook on high for 6 hours or low for 8.
- When potatoes are done, use an immersion blender to blend or "cream" the potatoes making sure not to overprocess. You want to leave some of the potato chunks. Stir in milk. Taste and adjust seasoning. Let soup warm through about 15 minutes after adding milk then serve with toppings.
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
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Easy and delicious
This was FANTASTIC. I am struggling with anything “cream” lately – soups, sauces. My milk/cream breaks or curdles every single time. I don’t have a clue what I’m doing wrong and I have researched this obsessively. With this recipe, though, absolutely no curdling. Smooth like a dream. It felt like such a triumph. Had for dinner with rosemary olive oil bread. Thank you!
Can I use 2% milk with some sour cream to thicken it?
Yep!