Okay, let’s be real – is there anything more comforting than a big bowl of potato soup? Especially when it practically makes itself! This Crockpot Potato Soup recipe is seriously the easiest thing *ever*, and it’s perfect for those nights when you just don’t have the energy to stand over the stove. Trust me, you’re gonna love this. I’ve been making this for my family for years, and it’s always a hit. Even my picky eaters gobble it up!
What I really love about this recipe is that you can just throw everything in the slow cooker, set it, and forget it. Seriously! Go run errands, binge-watch your favorite show, whatever. Then, come back to a house that smells amazing and dinner that’s ready to go. And the taste? Creamy, dreamy, potato-y perfection. Plus, it’s super customizable, so you can add all your favorite toppings. What’s not to love?
Why You’ll Love This Crockpot Potato Soup
Seriously, this isn’t just *any* potato soup. This Crockpot Potato Soup is about to become your new best friend. Why? Let me tell you:
Simple and Convenient Crockpot Cooking
Okay, so the *best* part? You basically dump everything in the slow cooker and walk away. No babysitting, no constant stirring, just pure, hands-off deliciousness. I mean, who doesn’t love that?
Rich and Creamy Crockpot Potato Soup Flavor
Imagine: tender potatoes, a creamy broth, and just the right amount of cheesy goodness. It’s like a warm hug in a bowl! The slow cooker really lets all those flavors meld together, creating something truly special. My favorite part is the little kick from the cayenne pepper!
Customizable Crockpot Potato Soup Recipe
Want to load it up with bacon and chives? Go for it! Prefer a different cheese? No problem! This recipe is super flexible, so you can make it exactly how *you* like it. Seriously, the possibilities are endless!
Ingredients for Your Amazing Crockpot Potato Soup
Alright, let’s gather up everything you’ll need for this magical Crockpot Potato Soup! Don’t worry, it’s mostly stuff you probably already have in your kitchen. Here’s the lineup:
- 2 tablespoons unsalted butter (because butter makes everything better, right?)
- 1 small yellow onion, diced (don’t skimp on the onion, it adds so much flavor!)
- 3 large carrots, scrubbed and diced (adds a touch of sweetness and color)
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks (Yukon golds are my fave for their creamy texture!)
- 1 teaspoon Italian seasoning (for that little somethin’ somethin’)
- 1 teaspoon kosher salt, plus additional to taste (salt is KEY, so don’t be shy!)
- 1/4 teaspoon cayenne pepper (just a pinch for a little kick!)
- 3-4 cups reduced-sodium chicken broth (start with 3 and add more if needed)
- 1 can 2% evaporated milk (12-ounces) (this is my secret ingredient for extra creaminess!)
- 3 tablespoons cornstarch (to thicken things up perfectly)
- 1 cup shredded sharp cheddar cheese, plus additional for serving (because cheese!)
- 1 cup nonfat plain Greek yogurt, plus additional for serving (adds a tangy creaminess without all the fat)
- Cooked crumbled bacon (optional, but highly recommended!)
- Chopped fresh chives (optional, for a pop of fresh flavor)
How to Make Crockpot Potato Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Crockpot Potato Soup is super easy, I promise! Just follow these simple steps, and you’ll have a pot of creamy, dreamy goodness in no time.
Preparing the Vegetables for Crockpot Potato Soup
First things first, let’s get those veggies prepped! Dice that small yellow onion – don’t worry about being perfect, it’s all going in the slow cooker anyway! Then, scrub and dice those 3 large carrots. I like to peel them too, but that’s totally up to you. Finally, peel those 2 pounds of Yukon gold potatoes and cut them into roughly 1/2-inch chunks. Don’t stress too much about the size, they’ll soften up as they cook. I usually start with the potatoes since they take the longest. Just try to make sure they’re about the same size so they cook evenly, you know?
Slow Cooking the Crockpot Potato Soup
Now for the easy part! Lightly coat your slow cooker (6-quart or larger) with some nonstick spray. In a large skillet, melt 2 tablespoons of butter over medium heat. Add that diced onion and sauté it until it’s softened, about 6 to 8 minutes. Keep stirring it so it doesn’t burn! This step adds *so* much flavor, trust me. Then, dump the sautéed onion into the slow cooker. Now, add the diced carrots, potatoes, 1 teaspoon of Italian seasoning, 1 teaspoon of kosher salt, and 1/4 teaspoon of cayenne pepper to the slow cooker. Pour in 3 cups of reduced-sodium chicken broth. Give it all a good stir! Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the potatoes and carrots are completely tender. I usually go for low and slow, but if you’re in a hurry, high works just fine!
Finishing Your Creamy Crockpot Potato Soup
Almost there! In a medium bowl, whisk together that can of evaporated milk (12 ounces) and 3 tablespoons of cornstarch until there are no lumps. This is important, nobody likes lumpy soup! During the last 30 minutes of cooking, pour that cornstarch mixture into the slow cooker. Stir it in well, and let it cook for those last 30 minutes to thicken up. Just before serving, stir in 1 cup of shredded cheddar cheese and 1 cup of Greek yogurt. The Greek yogurt adds a nice tang, but you can use sour cream if you prefer. Now, grab a potato masher or a big spoon and mash about half of the potatoes right in the slow cooker. This is what makes the soup super creamy! If you want the soup to be thinner, add the remaining 1 cup of chicken broth (warmed up!) until it’s the consistency you like. Season with salt and pepper to taste. Serve hot, topped with bacon, chives, extra cheese, and more Greek yogurt, if you’re feeling fancy! Enjoy!
Tips for the Best Crockpot Potato Soup
Want to take your Crockpot Potato Soup from good to *amazing*? Here are a few of my favorite tips and tricks!
Achieving the Perfect Crockpot Potato Soup Consistency
Okay, so sometimes soup can be tricky, right? If your soup is too thick, don’t panic! Just add a little extra chicken broth (warmed up, please!) until it reaches the consistency you like. If it’s too thin, you can whisk a little more cornstarch with some cold water and stir it in during the last 30 minutes of cooking. Easy peasy!
Adding Extra Flavor to Your Crockpot Potato Soup
Want to kick things up a notch? Try adding a bay leaf to the slow cooker while it’s cooking – just remember to remove it before serving! A little smoked paprika can also add a TON of flavor. And don’t be afraid to experiment with different herbs! Thyme, rosemary, or even a little dill can be delicious. My secret weapon? A splash of hot sauce at the end! But shhh, don’t tell anyone!
Crockpot Potato Soup Variations
Okay, so you’ve made the basic Crockpot Potato Soup, and it’s amazing, right? But what if you want to mix things up a bit? No problem! This recipe is super versatile, so you can easily customize it to your liking. Here are a few of my favorite variations!
Cheesy Crockpot Potato Soup Variations
Let’s be honest, cheese makes everything better! Instead of cheddar, try using a different kind of cheese for a fun twist. Gruyere would be amazing, or maybe some smoked Gouda for a smoky flavor. Pepper jack would add a nice kick! You could even do a blend of cheeses. My personal fave? A mix of cheddar and Monterey Jack. Yum!
Spiced Up Crockpot Potato Soup
Want to add even *more* flavor? Experiment with different herbs and spices! A little dried thyme or rosemary would be delicious. For a smoky flavor, try adding a teaspoon of smoked paprika. And if you’re feeling adventurous, a pinch of red pepper flakes would add some serious heat! I also really love adding a little garlic powder or onion powder for extra depth of flavor. Don’t be afraid to get creative and try new things! That’s how you discover your new favorite recipe!
Frequently Asked Questions About Crockpot Potato Soup
Got questions about making the *best* Crockpot Potato Soup ever? I got you! Here are some of the most common questions I get asked about this recipe.
Can I freeze Crockpot Potato Soup?
Yep, absolutely! But here’s a little secret: it freezes best *before* you add the cheese and Greek yogurt. Let the soup cool completely, then transfer it to freezer-safe containers or bags. When you’re ready to eat it, thaw it overnight in the fridge, reheat it on the stovetop or in the microwave, and *then* stir in the cheese and Greek yogurt. Trust me, this will keep it from getting weird and grainy!
Can I make Crockpot Potato Soup ahead of time?
You bet! This soup is actually even *better* the next day, as the flavors have more time to meld together. Just make it according to the recipe, let it cool completely, and then store it in an airtight container in the fridge. When you’re ready to eat, reheat it gently on the stovetop or in the microwave. You might need to add a splash of broth if it’s thickened up too much. Easy peasy!
What are good toppings for Crockpot Potato Soup?
Oh, the possibilities are endless! My personal favorites are crumbled bacon, chopped chives, shredded cheese (cheddar, of course!), and a dollop of Greek yogurt or sour cream. But you could also add: green onions, crispy fried onions, hot sauce, everything bagel seasoning, or even some croutons for a little crunch. Get creative and have fun with it!
Serving Suggestions for Your Delicious Crockpot Potato Soup
Okay, so you’ve got this amazing Crockpot Potato Soup… now what? Well, it’s pretty darn delicious all on its own, but if you want to make it a *complete* meal, here are a few of my go-to serving suggestions.
A crusty loaf of bread is *always* a good idea for dipping, of course! And a simple side salad adds a nice bit of freshness. Or, if you’re feeling ambitious, grilled cheese sandwiches are never a bad choice! Seriously, who can resist dipping a gooey grilled cheese into creamy potato soup? Not me!
Nutritional Information for Crockpot Potato Soup
Alright, let’s talk nutrition! Now, keep in mind that these numbers are just estimates, okay? It all depends on the exact ingredients you use (brands, specific types of potatoes, etc.), so take this with a grain of salt. But just to give you a general idea…
A serving of this yummy Crockpot Potato Soup (about 1 bowl) clocks in around:
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Remember, this is just a rough estimate! If you’re following a specific diet or have any health concerns, it’s always a good idea to calculate the nutritional information yourself using your *own* ingredients. Just sayin’!
Rate This Crockpot Potato Soup Recipe
So, what do you think? Did you love this Crockpot Potato Soup as much as I do? If you tried it, please, *please* leave a comment below and let me know! And don’t forget to give it a star rating! Your feedback helps other readers find this recipe and make their own delicious pot of creamy potato goodness. Sharing is caring, right? Happy cooking!
Print
Comforting Crockpot Potato Soup in Just 1 Pot
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a comforting and flavorful Crockpot Potato Soup. This recipe is easy to prepare and perfect for a cozy meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 large carrots scrubbed and diced
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- 1/4 teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus additional for serving
- 1 cup nonfat plain Greek yogurt plus additional for serving
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Instructions
- Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add the sautéed onion to the slow cooker.
- To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
- While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch milk mixture. Continue cooking for 30 additional minutes.
- Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools.
- If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency. Warm up the broth first. Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese or Greek yogurt as desired.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust the amount of cayenne pepper to your preference.
- The soup will thicken as it cools. If it becomes too thick, add more broth to reach your desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
