Crockpot Potato Soup
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This crockpot potato soup is the kind of comfort that practically makes itself while you pretend you were very busy all day. If you want a no-fuss version that still tastes like you slaved for hours, this is it. For a quick reference with similar vibes, check out my favorite crockpot potato soup guide to compare notes.
Why This Recipe is Awesome
Okay listen up. This soup is cozy, creamy, and basically foolproof. You toss things into the crockpot, walk away, and return to a bowl of warm happiness. It handles substitutions like a champ so you can improvise without feeling like a culinary criminal.
It is perfect for busy nights, sick days, or pretending you are a gourmet when you are really just proud you did not burn anything. It is idiot proof. Even if you forget to stir, it forgives you. Want to jazz it up? Add crispy bacon or chives and pretend you’re fancy.
Ingredients You’ll Need
- 4 large potatoes, diced. Chunky or small cubes, your call.
- 1 onion, chopped. Yellow onion works fine. No drama.
- 3 cups chicken or vegetable broth. Use what you have.
- 1 cup heavy cream. This is where the soup stops being sad.
- 1 cup shredded cheese, cheddar works well. Use more if you are a cheese person.
- Salt and pepper to taste. Don’t be shy with seasoning.
- Optional toppings: bacon bits, chives, sour cream. Go wild or keep it plain, no judgment.
Step-by-Step Instructions
- In a crockpot, combine the diced potatoes, chopped onion, and broth. Make sure the potatoes are mostly covered by liquid so they cook evenly.
- Cook on low for 360-480 minutes or on high for 180-240 minutes until the potatoes are tender. Low and slow yields better texture but high works in a pinch.
- Mash some of the potatoes in the crockpot to thicken the soup. Leave chunks if you like a bit of texture. A potato masher or the back of a spoon does the trick.
- Stir in the heavy cream and shredded cheese. Mix until the cheese melts and the soup looks velvety. Taste before you do anything drastic.
- Season with salt and pepper to taste. Add a little at a time and taste frequently. You control the outcome.
- Serve hot, topped with optional toppings if desired. Garnish like you mean it and enjoy immediately.
Common Mistakes to Avoid
- Undercooking the potatoes. If they are still firm you will regret it in every spoonful. Cook until fork tender.
- Over-salting. Broth can be salty. Season gradually and taste as you go.
- Skipping the mash. If you do not mash some potatoes the soup will be watery and sad. Mash a few and keep it cozy.
- Adding dairy too early. Tossing cream and cheese in at the start can make the texture funky. Add them near the end.
- Overloading the crockpot. If you crowd it the potatoes will steam instead of simmer. Leave some space.
Alternatives & Substitutions
- No heavy cream? Use half and half or full fat milk plus a tablespoon of butter for richness. It will change the thickness but still be tasty.
- Want vegetarian? Use vegetable broth and skip bacon toppings. Easy swap.
- Cheese swap? Gouda, Monterey Jack, or a sharp white cheddar work great. Pick your fave.
- Short on time? Cut the potatoes smaller for faster cooking or go stovetop and simmer for about 20 minutes. FYI that speeds things up a lot.
- Craving heat? Stir in a pinch of cayenne or chopped jalapeno. IMO it gives the soup personality.
For a spicy, more robust variation see my take on Cajun flavors with this Cajun potato soup variation. If you want ideas for a Cajun style base check out Cajun-style ideas too.
FAQ (Frequently Asked Questions)
- Can I use frozen potatoes instead of fresh ones? Sure you can. Will they have the exact same texture? Probably not. But frozen works in a pinch and saves chopping time.
- Can I make this dairy free? Want to? Swap cream for coconut milk or a dairy-free creamer and use nutritional yeast instead of cheese. It will be different but still comforting.
- Do I need to peel the potatoes? Not required. Leave skins on for texture and nutrients if you like a more rustic soup.
- Can I turn this into a meal prep option? Absolutely. It keeps well in the fridge for a few days and freezes fine. Reheat slowly so the dairy does not separate.
- Want it thicker or thinner? Mash more potatoes for thickness or add extra broth to thin it. You are the boss of consistency.
- Can I use leftover baked potatoes? Diced leftovers will work. Reduce the cooking time accordingly because they are already cooked.
Final Thoughts
There you go. A simple, cozy crockpot potato soup that feels like a hug in a bowl without the long, embarrassing effort. Remember to taste as you go, mash some potatoes for thickness, and add toppings that make you smile. Now go impress someone or yourself with this easy comfort food. You earned it.
Conclusion
If you want another creamy take on potato soup to compare techniques and flavor profiles try a creamy potato soup recipe from The Girl Who Ate Everything.
Print
Cozy Crockpot Potato Soup
- Total Time: 435 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, creamy potato soup made in a crockpot that practically makes itself. Perfect for busy nights and comfort food lovers.
Ingredients
- 4 large potatoes, diced
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: bacon bits, chives, sour cream
Instructions
- In a crockpot, combine the diced potatoes, chopped onion, and broth. Ensure potatoes are mostly covered by liquid.
- Cook on low for 360-480 minutes or on high for 180-240 minutes until the potatoes are tender.
- Mash some potatoes in the crockpot to thicken the soup. Leave some chunks for texture.
- Stir in the heavy cream and shredded cheese until melted and velvety.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve hot topped with optional toppings as desired.
Notes
For a vegetarian option, use vegetable broth and omit bacon. To thicken, mash more potatoes; to thin, add extra broth.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: crockpot, potato soup, comfort food, easy recipe, creamy soup
