Crockpot Potato Soup

5 from 4 ratings

from kristineskitchenblog.com

This crockpot potato soup is a delicious, creamy soup recipe that's so easy to make! I like to serve it with lots of toppings, like chopped green onions or chives, crumbled bacon, shredded cheddar and sour cream.

Prep Time15

Cook Time4

Total Time4 15

Servings: servings

Calories: 285kcal

Author: Kristine Rosenblatt

Ingredients

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.

Instructions

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.

Video

Notes

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.
To Store: Leftover soup may be stored in an airtight container in the refrigerator for up to 4 days.
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.
Can you freeze this soup? 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.

Nutrition

Nutrition information is only an estimate.