5 Star Reader Comment
This is by far the BEST potato soup ever! And, it’s so easy. I used your recommendation and added toppings and turned it into “loaded baked potato soup” and my family loved it. Thank you!
Julia
Low Effort with a High Reward!
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.
XOXO,
Ingredients You’ll Need
- 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 broth, 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, set 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
With all the flavors of a loaded baked potato, this soup is comfort food at its 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.
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.
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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.
Video
Nutrition
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 to 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.
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!
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This is by far the BEST potato soup ever! And, it’s so easy. I used your recommendation and added toppings and turned it into “loaded baked potato soup” and my family loved it. Thank you!
That sounds great, Julia! Thank you for sharing and for the great rating. I’m thrilled you are cooking with me.
~Donya
Can chicken broth be used instead of vegetable? My store doesn’t sell vegetable!
Yes, chicken broth works just fine as a substitute. You can use it in the same amount, and it won’t hurt the flavor at all. Enjoy! ~Donya
Do you think evaporated milk would work as well?
Yes, evaporated milk would work well as a substitute! It’s a great option if you’re looking for a creamy texture without using heavy cream or dairy alternatives like nutritional yeast. It will give the soup a rich, smooth mouthfeel and slightly sweet flavor—just be sure to stir it in toward the end of cooking to prevent curdling, around the last 15–30 minutes. Enjoy! ~Donya
Looks easy what do u mean by cream the potatoes… do u mean mash some of them then stir. Like other recipes I seen…..I don’t have a blender or small blender
Great question! Yes — when a Southern recipe like this says “cream the potatoes,” it does usually mean mash some (but not all) of them to give the stew a rich, thick texture without actually adding cream.
Here’s how to do it without a blender:
• As the potatoes cook and soften, just use a large spoon or potato masher to mash up a few of them right in the pot.
• Stir everything together — the broken-down potatoes will naturally thicken the broth and make it creamy.
• Leave plenty of whole chunks too! That mix of creamy and chunky is what makes Southern-style chicken stew so comforting.
No fancy tools needed — just good ol’ stirring and smashing. Let me know how it turns out!
~Donya