The Easiest Crock Pot Potato Soup Ever!

Introduction

As a professional chef, I’ve worked with every kind of soup—from fine-dining bisques to rustic broths—but this crock pot potato soup? It’s the kind of magic I make at home when I want flavor without fuss. Creamy, hearty, and unbelievably hands-off, this recipe delivers soul-satisfying comfort with zero compromise.

potato soup crock pot
Prep Time

10 Minutes

Cook Time

3 Hours

Servings

6 Persons

Diet Type

Vegetarian

Difficulty

Super Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

  • Dump-and-go simplicity: No pre-sautéing needed—just add, cook, and blend.
  • Creamy without heavy cream: Potatoes break down naturally for velvety richness.
  • Flexible ingredients: Works with fresh, frozen, or pantry staples.
  • Perfect texture every time: The crockpot ensures slow, even cooking.
  • Family favorite: Kid-approved, crowd-friendly, and easily doubled.

Ingredients for Recipe

6 medium russet potatoes, peeled & diced: Russets break down beautifully for creaminess.
1 medium onion, finely chopped: Yellow or white onion for sweet undertone.
3 garlic cloves, minced: Fresh garlic builds a savory base.
4 cups vegetable or chicken broth: Use low-sodium to control seasoning.
1 tsp salt + ½ tsp black pepper : Always adjust at the end after blending.
1 cup whole milk: Adds body; avoid low-fat for better mouthfeel.
½ cup sour cream: Enhances tang and creaminess.
1 cup shredded sharp cheddar: Sharp cheese cuts through richness.
4 strips cooked bacon (optional): Crumbled over top for flavor and texture.
Chopped green onions or chives: Fresh garnish for balance.

Step-by-Step Instructions

Chef’s Insight: Don’t lift the lid often — each peek adds ~20 minutes to cook time.

Pro Tips & Common Mistakes to Avoid

Always add cheese off heat: Or it may become gritty.

Test seasoning at the end: After the cheese and sour cream are in.

Avoid watery potatoes: Russets are ideal; waxy types stay too firm.

Don’t over-blend: You’ll lose the soup’s rustic character.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Enjoy it hot in a cozy bowl with your favorite bread, or serve alongside a crisp green salad. Each serving packs a hearty punch with approx. 320–370 kcal, depending on toppings. Leftovers stay fresh in the fridge for up to 4 days. Reheat gently over low heat — avoid boiling. This soup also freezes well for up to 2 months. Thaw overnight and blend again if texture changes.

potato soup crock pot
Print

The Easiest Crock Pot Potato Soup Ever!

This easy crock pot potato soup is creamy, hearty, and full of comforting flavor. Just toss in the ingredients, let it slow cook, and enjoy a rich, satisfying bowl with minimal effort.
Prep Time 10 minutes
Cook Time 2 minutes
Servings 6 People
Calories 320kcal

Ingredients

  • 6 medium Russet potatoes
  • 1 medium Onion
  • 3 cloves Garlic
  • 4 cups Vegetable or chicken broth
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 cup Whole milk
  • ½ cup Sour cream
  • 1 cup Sharp cheddar cheese
  • 4 strips Cooked bacon
  • As needed Green onions

Instructions

  • Prep the base ingredients: Peel and dice potatoes evenly (for even cooking), and chop onion and garlic.
  • Layer into the crockpot: Add potatoes, onions, garlic, salt, pepper, and broth. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  • Blend partially for texture: Once potatoes are fork-tender, mash with a potato masher or use an immersion blender to blend only 50–70% of the soup.
  • Add dairy and finish: Stir in milk, sour cream, and cheese. Let it cook for another 15–20 minutes on low, uncovered, until fully combined.
  • Serve hot with toppings: Ladle into bowls and garnish with bacon, green onions, extra cheese, or a drizzle of olive oil.

Notes

  • Texture Through Timing: Let time do the heavy lifting. When potatoes simmer slowly, some dissolve to create creaminess, while others hold their form. That natural contrast gives each spoonful both body and bite — no thickeners needed.
  • The Low-and-Slow Advantage: Low heat doesn’t just cook — it develops. Your aromatics gently soften, releasing their full flavor without bitterness or sharp edges. This is flavor-building through patience, not pressure.
  • Respect the Dairy: Milk, sour cream, and cheese demand a delicate finish. Introduce them at the end, over low heat, to keep their smooth character intact. High heat breaks their balance and dulls their richness.
  • Finishing Touches Matter: Right before serving, a pop of brightness — like a sprinkle of fresh chives or a small dash of vinegar — elevates the entire bowl. It wakes up the palate and rounds out the richness with finesse.
  • Soup That Builds Itself: The beauty of this crockpot soup is its simplicity. But make no mistake — every choice, from potato type to timing, shapes the final flavor. This is comfort food engineered with care.

FAQs

Yes! Use vegetable broth, skip cheese & sour cream, and add cashew cream or coconut milk for richness.

Absolutely. Just reduce cook time slightly and skip peeling.

Partially blending the potatoes naturally thickens the base — no need for flour or roux.

There’s something deeply satisfying about a soup that basically makes itself while you handle life. This Easiest Crock Pot Potato Soup is proof that convenience doesn’t mean cutting corners on flavor.

Similar Posts