This Easy Crockpot Potato Soup is like a warm hug in a bowl! With creamy potatoes, hearty broth, and just a touch of cheese, it’s perfect for chilly nights.
I love throwing everything in the pot and letting it do the work. Plus, the smell while it cooks? You won’t be able to resist sneaking spoonfuls! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this soup because they become creamy when cooked. If you prefer a different texture, try Yukon Golds—they have a buttery flavor. For a lower-carb option, cauliflower works well too!
Broth: Chicken broth adds depth, but vegetable broth is a perfect substitute for a vegetarian version. Homemade broth is wonderful too, if you have it on hand!
Cheese: Cheddar gives a lovely richness, but feel free to swap in Monterey Jack for a milder taste or even a dairy-free cheese if needed.
Sour cream: This adds creaminess and a slight tang. Greek yogurt works as a healthy substitute, or skip it for a lighter soup.
Bacon: While it’s a tasty addition, you can leave it out for vegetarian options. For flavor, consider using smoked paprika or liquid smoke instead.
How Do I Get the Best Texture for My Soup?
Texture is key in potato soup! To achieve that creamy yet chunky feel, here’s how to approach it:
- Cook the potatoes until fork-tender – about 6-7 hours on low is best.
- When mashing, do it gently. Leaving some chunks gives character to your soup.
- If you love a smoother soup, an immersion blender works wonders. Just blend a little, not all!
This technique helps keep it hearty while also making it rich and creamy. Enjoy your delicious creation!
Easy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup heavy cream or milk
- 4 strips cooked bacon, crumbled (optional)
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped green onions or chives for garnish
How Much Time Will You Need?
This cozy soup takes about 15 minutes to prepare. After that, you’ll let the ingredients simmer for 6-7 hours on low or 3-4 hours on high in the crockpot. Total time: around 7 hours for low cooking or 4 hours for high cooking. It’s a perfect set-and-forget meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing your russet potatoes into small cubes. Finely chop the onion and mince the garlic. This step is essential for a uniform texture in your soup. Then, place the diced potatoes, chopped onion, minced garlic, and butter into your crockpot.
2. Add the Broth:
Pour the chicken broth (or vegetable broth) over the vegetables in the crockpot. Make sure everything is mostly submerged in the liquid for even cooking. This will help your potatoes soften nicely as they cook.
3. Cook the Soup:
Cover the crockpot with its lid and set it to cook: opt for low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the potatoes are tender and can be easily pierced with a fork.
4. Blend for Texture:
Once the cooking time is up, it’s time to get your potato soup to the next level! Use a potato masher or an immersion blender to mash or puree part of the soup. This adds creaminess while keeping some chunks for a lovely texture!
5. Add Creaminess:
Now, add in the shredded cheddar cheese, sour cream, and heavy cream (or milk). Stir gently until everything is melted and well combined. The cheese will add a delicious flavor, and the creams will make it rich and smooth.
6. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. Serve hot, and if you like, garnish with crumbled bacon and chopped green onions or chives for extra flavor and a pop of color.
Enjoy this cozy, comforting crockpot potato soup with a slice of bread or some crackers for a complete meal!
FAQ for Easy Crockpot Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes create a creamy texture, you can also use Yukon Gold for a buttery flavor or red potatoes for a firmer finish. Just keep in mind that cooking times might vary slightly based on the potato type.
Is It Possible to Make This Soup Ahead of Time?
Yes, you can prep the ingredients the night before! Just chop the veggies and store them in the fridge. You can also cook the soup and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave gently when ready to serve.
What Can I Substitute for Sour Cream?
If you’re looking for alternatives to sour cream, Greek yogurt is a fantastic substitute—just use the same amount for that creamy tang. You can also skip it entirely for a lighter soup or use a dairy-free yogurt for a dairy-free option!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally. If it thickens up, add a splash of broth or milk to reach your desired consistency.
