There’s nothing more comforting than a bowl of warm, creamy potato soup, and this crockpot potato soup recipe makes it effortless. Made with simple ingredients like gold potatoes, cheddar cheese, and broth, this slow cooker version delivers rich, velvety goodness with minimal prep work. Perfect for cold nights, family dinners, or meal prep, this soup is hearty, satisfying, and endlessly customizable with your favorite toppings.
Why You’ll Love This Recipe
✅ Super Creamy & Flavorful – Blended potatoes, cheddar cheese, and Greek yogurt make it extra rich.
✅ Hands-Free Cooking – The slow cooker does all the work for you!
✅ Easy to Customize – Adjust the thickness, toppings, and seasonings to your liking.
✅ Perfect for Meal Prep – Stays fresh in the fridge for days and reheats beautifully.
✅ Crowd-Pleasing Comfort Food – A guaranteed hit for family dinners!
Ingredients for Crockpot Potato Soup
Main Ingredients
- 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, 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 (freshly grated for the best melt)
- ½ cup plain Greek yogurt or sour cream (optional, for extra creaminess)
Optional Toppings
- Crumbled cooked bacon
- Chopped green onions
- Extra shredded cheddar cheese
- Sour cream or plain Greek yogurt
How to Make Crockpot Potato Soup
Step 1: Sauté the Aromatics
- Melt butter in a skillet over medium heat.
- Add onion and cook for 4-5 minutes, stirring until softened and lightly browned.
- Stir in garlic and cook for 30 seconds. Remove from heat.
Step 2: Add Ingredients to Slow Cooker
- Place chopped potatoes in the crockpot.
- Transfer the sautéed onion and garlic mixture, including melted butter, to the crockpot.
- Add thyme, salt, black pepper, and broth. Stir to combine.
Step 3: Slow Cook the Soup
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until potatoes are fork-tender.
- If using fresh thyme sprigs, remove the stems (the leaves will have fallen into the soup).
Step 4: Blend to Desired Consistency
- Use an immersion blender to blend the soup until creamy (leave some chunks for texture or blend completely smooth).
- If using a countertop blender, blend in batches, then return to the slow cooker.
Step 5: Add Cheese & Greek Yogurt
- Stir in shredded cheddar cheese and Greek yogurt (or sour cream).
- Mix until smooth and creamy.
Step 6: Serve & Enjoy!
- Ladle soup into bowls and top with your favorite toppings like crumbled bacon, green onions, shredded cheese, or sour cream.
Tips for the Best Potato Soup
🧀 Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
🥔 For Extra Thick Soup – Reduce the broth slightly and mash some of the potatoes before blending.
🔥 For a Smoky Flavor – Add a dash of smoked paprika or crispy bacon.
🥣 Adjust the Consistency – Add more broth for a thinner soup, or let it simmer longer to thicken.
🌱 Make It Vegetarian – Use vegetable broth instead of chicken broth.
How to Store & Reheat Potato Soup
🥡 Refrigerate: Store leftovers in an airtight container for up to 4 days.
🔥 Reheat:
- Stovetop: Warm over medium-low heat, stirring frequently. Add broth if needed.
- Microwave: Heat in short intervals, stirring in between, until hot.
❄️ Can You Freeze Potato Soup?
Potato soup doesn’t freeze well, as potatoes tend to become gritty after thawing. However, you can freeze it with modifications:
✔️ Freeze before adding Greek yogurt or sour cream (dairy can separate).
✔️ Blend the soup completely smooth before freezing (chunks of potatoes don’t hold up well).
✔️ Thaw overnight in the fridge before reheating.
FAQs About Crockpot Potato Soup
Q: Can I make this soup dairy-free?
A: Yes! Swap butter for olive oil, Greek yogurt for coconut milk, and cheese for a dairy-free alternative.
Q: Can I use sweet potatoes instead?
A: Absolutely! Sweet potatoes will add a naturally sweeter, richer taste.
Q: How do I thicken the soup without blending?
A: Mash some of the potatoes with a potato masher before serving for a rustic texture.
Q: Can I cook this soup on the stovetop instead?
A: Yes! Sauté the onions, then add everything to a large pot. Simmer for 20-30 minutes, until the potatoes are soft.
Final Thoughts
This Crockpot Potato Soup is a rich, creamy, and comforting meal that’s perfect for any occasion. Whether you’re looking for an easy weeknight dinner, a meal prep option, or a cozy winter dish, this recipe is a must-try. With minimal prep and maximum flavor, it’s a guaranteed crowd-pleaser. Try it today and enjoy homemade potato soup with all your favorite toppings!
Short version
Crockpot Potato Soup
Ingredients
- 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, 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 toppings for serving: crumbled cooked bacon chopped green onions, shredded cheddar cheese, sour cream, or plain Greek yogurt.
Instructions
- Heat the butter in a medium skillet over medium heat until melted. Add the onion and cook, stirring frequently, until it softens and begins to brown, about 4-5 minutes.
- Add the garlic and cook, stirring, for 30 seconds. Remove from heat.
- Place the chopped potatoes in the slow cooker. Transfer the cooked onion and garlic mixture, including any melted butter, into the slow cooker.
- Add the thyme, salt, pepper, and broth. Stir to combine.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until the potatoes are soft.
- If using fresh thyme sprigs, remove and discard the stems (most of the leaves will have fallen into the soup).
- Use an immersion blender to blend the soup to your preferred consistency, or transfer it in batches to a countertop blender. Leave some chunks of potato for texture, or blend until completely smooth.
- Stir in the shredded cheddar cheese and the plain Greek yogurt or sour cream, if using.
- Serve warm with your favorite toppings, such as crumbled bacon, chopped green onions, shredded cheddar, or sour cream.
Notes
Freeze before adding Greek yogurt or sour cream (dairy can separate and curdle).
Blend the soup until smooth before freezing (chunks of potatoes do not freeze well).
Once cooled, store in an airtight container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
