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, Slow Cooker Ham and Potato Soup and Crock Pot Beef And Bean Soup, are dishes that are sure to warm your tummy and your soul.
In This Post
For the past few weeks, I’ve been on a slow cooker kick. So far, I’ve made Sloppy Joes, Crock Pot Chicken Thighs and Slow Cooker Beef and Vegetable 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.
This Crockpot Baked Potato Soup is rich with a creamy texture 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 This Slow Cooker Potato Soup Recipe
- Yukon Gold Potatoes- Creamy and buttery Yukon Gold potatoes add a rich and hearty texture to this soup. You can also use russet potatoes or hash browns if needed.
- Onion– This gives the soup a savory and aromatic depth, enhancing its overall flavor.
- Chicken Broth or Vegetable Broth – Whether you choose to use chicken or vegetable, the stock forms the tasty base of the soup and infuses everything together.
- Garlic– This ingredient is one of the best ways to enhance the soup’s taste, providing a distinct flavor and complements the other ingredients.
- Milk– This creamy ingredient enriches the potato soup, creating a smooth and delicious consistency. Heavy cream or Half and Half can also be used for a richer texture.
- Salt and Pepper—These essential seasonings enhance the overall flavor, balancing the soup’s richness with a perfect blend of savory and spiciness.
Donya’s Equipment Recommendations
For this recipe, you’ll need a 7—or 8-quart slow cooker and an Immersion Blender or Potato Masher.
How To Make This Easy Crockpot Potato Soup
- Add your potatoes, vegetable stock, onions, garlic, salt, and pepper into a 7 or 8-quart Crock Pot. Place the lid on your Crockpot and set the setting to HIGH. You can either cook the soup on HIGH for 6 hours or on LOW for 8 hours.
- After the cooking time is up, test your potatoes to ensure they are fork-tender. Use an immersion blender to cream the potatoes to the desired consistency, 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 the seasoning as you see fit. After adding milk, change the setting on the Crock Pot to WARM and allow it to heat through completely for about 15 minutes. Serve with toppings and enjoy!
Topping Ideas For Crock Pot Potato Soup
One of my favorite ways to serve up a big batch of this recipe is to turn it into loaded baked potato soup with 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 favorites to their bowl of soup.
- Grated Sharp Cheddar Cheese or Grated Smoked Gouda Cheese
- Cooked Crumbled Bacon, Ham, and Smoked Kielbasa
- Fresh Chives and Fresh Parsley
- Chopped Green Onions
- Hot Sauce
Questions And Answers
Absolutely! Crock Pot Potato Soup is great for meal prep. Prepare the soup then, store it in an airtight container in the refrigerator. To serve, heat on the stovetop or in the slow cooker.
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.
To make it vegetarian, use vegetable stock instead of chicken stock, and skip the bacon. For a vegan version, replace milk with a plant-based alternative, such as almond or soy milk, and omit any dairy-based toppings. Ensure all ingredients, including stock, are vegan-friendly.
To store leftovers, allow the soup to cool to room temperature before transferring it into airtight containers. Leftovers can be kept in the refrigerator for up to 3-4 days, and for longer storage, consider freezing in freezer-safe containers for up to 2-3 months.
Serving Suggestions
I love serving this creamy potato soup with homemade croutons, cornbread muffins, or our favorite garlic Parmesan rolls. It’s also great with a chopped salad or Southern ham salad.
Craving More? Try These Soup Recipes
If you tried this Crock Pot Potato Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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.
Nutrition
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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Mary
Easy and delicious
Wendy
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!
rose
Can I use 2% milk with some sour cream to thicken it?
Yep!