Crockpot Potato Soup
See my guide on how to use an Instant Pot.
Crockpot Potato Soup is creamy, comforting and so easy to make! Load up a bowl of this slow cooker soup with your favorite toppings, cozy up, and enjoy!
When it’s cold outside and I’m craving comfort food, this crockpot potato soup always satisfies. Like my favorite stovetop Potato Soup and Instant Pot Potato Soup, this slow cooker potato soup is rich, thick and creamy. It’s the perfect way to warm up on a chilly night!
Slow cooker recipes are a lifesaver on busy days, when you know you won’t have much time to cook in the evening. After just a few minutes of prep, you can have this soup simmering away in your slow cooker, ready to enjoy at dinner time.
I love to serve this cheesy crockpot potato soup with an extra sprinkle of shredded sharp cheddar, green onions and some crumbled bacon for an extra pop of flavor. This easy recipe is one we’ll be making all winter long.
Crockpot Potato Soup Recipe Ingredients
- Butter: Unsalted butter adds richness and flavor.
- Onion & Garlic: These aromatic ingredients provide a base layer of flavor for the soup.
- Yukon Gold Potatoes: I have found that gold potatoes, such as Yukon golds, make the best potato soup. Their rich, buttery flavor and creamy texture give the potato soup a rich flavor and smooth, creamy texture. You can use russet potatoes instead if that is what you have on hand.
- Thyme: Thyme adds flavor and pairs well with the potatoes, butter and cheese. Both fresh thyme and dried thyme work well here.
- Salt & Pepper: To season the soup. Adjust the amounts to your tastes.
- Vegetable Broth: I recommend using low sodium vegetable broth so that you can better control the amount of salt in the finished dish. Feel free to use chicken broth if you prefer and do not need the soup to be vegetarian.
- Cheddar Cheese: Stirring in a little shredded cheese elevates the flavor of the soup. Sharp cheddar cheese packs the biggest punch of flavor. It’s best to buy a block of cheese and grate it yourself using a box grater, because the pre-shredded cheese that you can buy at the grocery store doesn’t melt as smoothly.
- Plain Greek Yogurt: Stirring some plain Greek yogurt (or sour cream) into the puréed soup gives it a creamier texture without having to add heavy cream. Without the yogurt or sour cream, the soup won’t be quite as creamy and will have more of a pure potato flavor. Feel free to add the yogurt or not, depending on your preferences. I like it both ways.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Crockpot Potato Soup
With just a few simple steps you’ll have the best crockpot potato soup, ready for a warming meal at the end of a long day. The step of sautéing the onion and garlic on the stove is well worth it, and takes just a few minutes. By cooking the onion and garlic for a few minutes before adding them to the crockpot, you’ll get more depth of flavor, while eliminating the pungent flavor of raw onion and garlic.
- Heat the butter in a skillet on the stove until melted. Add the onion and cook until softened.
- Add the garlic and cook for 30 seconds.
- Place the potatoes, sautéed onion and garlic in the slow cooker.
- Add the thyme, salt, pepper and broth and stir.
- Slow cook on high for 3-4 hours or low for 6-7 hours, until the potatoes are soft.
- If you used fresh thyme, remove the thyme stems and discard.
- Puree the soup, either with an immersion blender or by transferring the soup to a counter top blender. You can blend the soup until smooth, or leave some chunks of potato.
- Stir in the shredded cheddar cheese and plain Greek yogurt.
- Serve with your favorite potato soup toppings.
Potato soup, just like a Baked Potato, is even more delicious when you load it up with toppings. I like to set out bowls with lots of topping options and let everyone add what they like to their bowl of soup. Try chopped green onions or chives, bacon (cook bacon in the oven or air fry bacon), shredded cheddar, sour cream or plain Greek yogurt.
My favorite side dishes to serve with crockpot potato soup are:
- Salad: Especially a simple Green Salad, Spinach Salad, Kale Salad or Italian Salad.
- Bread: You can’t beat a warm homemade roll and a bowl of soup! Try my Honey Yeast Rolls, Garlic Knots or classic Dinner Rolls. Or, keep it simple with this easy Biscuit Recipe or slice up a loaf of crusty bread.
Storage and Reheating Tips
- Refrigerator: Store leftover potato soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: Potato soup is not ideal for freezing, as the texture of the potatoes will not be as good after freezing (they can become a bit gritty). However, you can freeze this soup if you wish. Freeze it before adding any Greek yogurt or sour cream, because dairy can separate and curdle after freezing. It is best to freeze potato soup that has been blended until smooth, without chunks of potato. Once cool, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Heat over medium-low heat in a covered pot on the stove, stirring often. Or, heat in the microwave until hot. The soup thickens up as it cools, so you may wish to stir in a little more broth when reheating.
More Crockpot Soup Recipes
- Crockpot Chicken Noodle Soup
- Slow Cooker Chicken Taco Soup
- Slow Cooker Chili
- Slow Cooker Wild Rice Soup
Crockpot Potato Soup
- 2 tablespoons unsalted butter
- 1 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 2 ½ pounds gold potatoes, such as Yukon gold, or russet potatoes, peeled and cut into 1 ½-inch pieces
- ½ teaspoon dried thyme, or 3 sprigs fresh thyme
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 3 ½ cups low sodium vegetable broth, or chicken broth, may need up to 4 cups
- 1 cup shredded sharp cheddar cheese*
- ½ cup plain Greek yogurt, or sour cream, optional*
- optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, etc.
- Heat the butter in a medium skillet on the stove over medium heat until melted. Add the onion and cook, stirring often, until onion softens and begins to brown, 4-5 minutes.
- Add the garlic to the pan and cook, stirring, for 30 seconds. Remove pan from the heat.
- Place the chopped potatoes in the slow cooker. Transfer the contents of the skillet to the slow cooker, including any extra melted butter.
- Add the thyme, salt, pepper and broth to the slow cooker. Stir.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until potatoes are soft.
- If using fresh thyme sprigs, remove and discard the thyme stems (most of the leaves will have fallen off into the soup).
- Blend soup to your desired consistency using an immersion blender or by transferring the soup in batches to a counter top blender. You can leave some chunks of potato or blend until smooth.
- Stir in the shredded cheddar cheese. Stir in the plain Greek yogurt or sour cream, if using. Serve with toppings as desired.
- I recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese that you buy at the grocery store is often coated in an anti-caking agent and thus doesn't melt as smoothly.
- Adding plain Greek yogurt or sour cream makes the soup slightly creamier and tangier. The soup is also delicious without, and will have a more pure potato flavor this way.
- Leftover soup may be stored in an airtight container in the refrigerator for up to 4 days.