Crockpot Potato Soup is rich, creamy and packed with amazing flavor. Topped with bacon, cheese, and chives, this easy to make soup tastes like a loaded baked potato spoonful after spoonful!
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 tight 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. 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. 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.
What You’ll Need To Make Crockpot Potato Soup
- Yukon Gold Potatoes
- Chicken or Vegetable Stock
- Salt and Pepper
Equipment You’ll Need To Make This Soup
- 7 or 8 Quart Slow Cooker
- Immersion Blender or Potato Masher
Great Topping Ideas for Crockpot Potato Soup
- Grated Cheedar Cheese
- Grated Smoked Gouda Cheese
- Crumbled Bacon
- Cubed Ham
- Smoked Kielbasa
- Fresh Chives
- Fresh Parsley
- Hot Sauce
Can This Soup Be Frozen?
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 Great Soup Recipes
- 15 Bean Soup
- Amazing Roasted Cabbage Soup
- Creamy Tomato Soup
- Healthy Mushroom Soup
- Slow Cooker Taco Soup
- Beef & Bean Slow Cooker Soup
Crockpot Potato SoupPrint Pin Rate
- Immersion Blender
- 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 1/2 teaspoons Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 cups whole milk
- 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.
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