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crockpot potato soup with toppings in a bowl with a spoon
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5 from 2 votes

Crockpot Potato Soup

from kristineskitchenblog.com
Creamy Crockpot Potato Soup is easy to make in your slow cooker. This hearty soup is a flavorful, comforting meal that's perfect for a cold day.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 6 servings
Calories: 285kcal


  • 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.


Serving: 1cup | Calories: 285kcal | Carbohydrates: 39g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 975mg | Potassium: 886mg | Fiber: 5g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 40mg | Calcium: 189mg | Iron: 2mg
Nutrition information is only an estimate.
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