This Easy Crockpot Potato Soup is like a warm hug in a bowl! With creamy potatoes, onions, and seasoning, it’s perfect for chilly nights.
It’s so simple; just toss everything in your crockpot and let it do the work! I love adding a sprinkle of cheese on top—who doesn’t love extra cheesy goodness? 🧀
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are starchy and perfect for creating a creamy texture. If you don’t have russets, you can use Yukon Golds instead—they’ll add a buttery flavor!
Chicken Broth: I like chicken broth for depth of flavor, but vegetable broth works just as well if you want a vegetarian option. Homemade stock will make it even tastier!
Cheddar Cheese: Sharp cheddar adds a nice tanginess. If you prefer milder flavors, feel free to use mild cheddar or even mozzarella. Cheese alternatives are also available for a dairy-free version.
Sour Cream: This ingredient brings creaminess and a bit of tang. Greek yogurt can be a healthier substitute if you want something lighter.
Bacon: While bacon adds a delicious crunch, you can omit it for a vegetarian dish. Try crispy mushrooms or smoked paprika as a flavorful alternative.
How Do I Get the Perfect Texture for My Potato Soup?
The key to a luscious potato soup is how you blend it. After your potatoes are cooked to tenderness, decide how smooth you want your soup. Here’s how to achieve your desired texture:
- For a chunky soup, simply mash some of the potatoes with a potato masher, leaving plenty of pieces.
- If you prefer a creamier soup, use an immersion blender to blend part of the mixture, but don’t over-blend—some chunks are nice!
Keep tasting as you go, adjusting seasonings like salt and pepper. This way, you’ll get a soup that feels just right for you!
Easy Crockpot Potato Soup
Ingredients:
- 5 to 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup sour cream
- 1 cup milk or heavy cream
- 6 slices cooked bacon, crumbled (optional)
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon dried thyme or parsley (optional, for flavor)
- 1/4 cup green onions, sliced (for garnish)
How Much Time Will You Need?
This delicious crockpot potato soup takes just about 15 minutes to prep, and then you can let it cook on low for 6-8 hours or on high for 3-4 hours. So, all you need is a little patience while it simmers to perfection!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Begin by peeling and dicing the potatoes into small chunks. This helps them cook faster! Chop the onion and mince the garlic, so they’re ready to go.
2. Combine Everything in the Crockpot:
Grab your crockpot and throw in the diced potatoes, chopped onion, minced garlic, and the chicken (or vegetable) broth. Give it a little stir to mix everything up.
3. Let It Cook:
Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is to make sure the potatoes are super tender.
4. Mash or Blend:
Once the potatoes are cooked, it’s time to create your desired soup texture! Use a potato masher to mash them a bit, or if you like a creamier consistency, use an immersion blender to blend it slightly while leaving some chunks for texture.
5. Stir in Creamy Goodness:
Add in the butter, milk (or cream), shredded cheddar cheese, and sour cream. Stir until everything is melted, creamy, and combined. This is the moment your kitchen will start smelling amazing!
6. Season to Taste:
Don’t forget to season with salt, pepper, and dried thyme or parsley for extra flavor. Give it another stir and taste to see if you need more seasoning.
7. Add Bacon (Optional):
If you’re using bacon, you can either stir it in to mix or save it as a crispy topping for serving.
8. Serve and Enjoy:
Serve the soup hot in bowls. Top with extra cheddar cheese, sliced green onions, and crispy bacon if you like. Enjoy this cozy meal with some crusty bread or your favorite crackers!
Enjoy your cozy, creamy crockpot potato soup!
FAQ
Can I Use Different Types of Potatoes?
Yes! While russet potatoes give a creamy texture, you can also use Yukon Gold potatoes for a buttery flavor. Avoid waxy potatoes like red or new potatoes, as they won’t break down as well in the soup.
Can I Make This Soup Dairy-Free?
Absolutely! For a dairy-free version, substitute the butter with olive oil, use coconut milk or oat milk instead of regular milk or cream, and replace the sour cream with a dairy-free yogurt. You can also leave out the cheese or use a dairy-free cheese alternative!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. If it seems too thick, add a splash of broth or milk to thin it out.
Can I Freeze This Potato Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for about 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding a little liquid if needed.
