Crockpot Potato Soup
This crockpot potato soup is a delicious, creamy, and easy-to-make recipe! Perfect for a cozy meal, I love serving it with toppings like chopped green onions or chives, crumbled bacon, shredded cheddar, and sour cream for extra flavor.
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
Cheese Recommendation: Buy a block of cheese and shred it yourself for the best texture. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly.
Adding Greek Yogurt or Sour Cream: This makes the soup creamier and slightly tangy. If omitted, the soup will have a more pure potato flavor.
Storage & Reheating:
To Store: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
To Reheat:
Stovetop: Heat over medium-low in a covered pot, stirring frequently.
Microwave: Heat in short intervals, stirring in between, until hot.
Note: The soup thickens as it cools, so you may need to stir in a little more broth when reheating.
Can You Freeze Potato Soup?
Potato soup is not ideal for freezing because the potatoes can become gritty after thawing. However, if needed, you can freeze it with some modifications:
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.
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.