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Best Crockpot Potato Soup

The Best Crockpot Potato Soup

The Best Crockpot Potato Soup is your new go-to for a comforting and incredibly easy weeknight meal, offering rich, creamy flavors with minimal prep. This recipe is perfect for busy families or anyone craving a heartwarming bowl of deliciousness without the fuss.
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Prep Time 15 minutes
Cook Time 4 minutes
Additional Heating Time 15 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes peeled and diced (about 6 cups)
  • 1 pound russet potatoes peeled and diced (about 4 cups)
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup butter
Optional garnish
  • shredded cheddar cheese
  • cooked bacon bits
  • chopped chives
  • sour cream

Equipment

  • Slow Cooker
  • Immersion blender

Method
 

  1. Peel and dice your Yukon Gold and russet potatoes into roughly 1-inch cubes. This size ensures they cook evenly and break down nicely to create a creamy texture.
    2 pounds Yukon Gold potatoes, 1 pound russet potatoes
  2. Place the chopped yellow onion and minced garlic into the bottom of your slow cooker. Pour in the chicken broth, ensuring it covers the vegetables.
    1 large yellow onion, 4 cloves garlic, 4 cups chicken broth
  3. Add the diced potatoes, dried thyme, black pepper, and salt to the slow cooker. Stir everything together to ensure the potatoes are submerged in the broth and the seasonings are evenly distributed.
    2 pounds Yukon Gold potatoes, 1 pound russet potatoes, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon salt
  4. Cover the slow cooker and cook on HIGH for 4 to 6 hours, or on LOW for 6 to 8 hours, until the potatoes are fork-tender and easily mashable.
  5. Once the potatoes are tender, use an immersion blender to partially or fully blend the soup directly in the slow cooker. For a smoother soup, blend until most of the potatoes are pureed. For a chunkier soup, just blend enough to break down some of the potatoes. If you don't have an immersion blender, you can carefully transfer about half of the soup to a regular blender and blend until smooth, then return it to the slow cooker.
  6. Stir in the heavy cream and butter until thoroughly combined and the butter has melted. Continue to cook on WARM for an additional 15-30 minutes, or until the soup is heated through and extra creamy.
    1/2 cup heavy cream, 1/4 cup butter
  7. Ladle the Best Crockpot Potato Soup into bowls. Garnish generously with your favorite toppings such as shredded cheddar cheese, crispy bacon bits, fresh chopped chives, or a dollop of sour cream.
    shredded cheddar cheese, cooked bacon bits, chopped chives, sour cream

Notes

Leftover Best Crockpot Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled soup in freezer-safe containers or bags for up to 2-3 months. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened significantly, you can add a splash of milk, broth, or cream to reach your desired consistency. For reheating frozen soup, thaw it overnight in the refrigerator before warming on the stovetop, or reheat directly from frozen on low heat, stirring frequently.