Learn how to make this Crockpot Potato Soup Recipe for the absolute best comfort food. The slow cooker does all the work to make the creamiest potato soup that will impress the entire family.
This simple recipe makes the most delicious soup without any of the work. We have been sharing crockpot recipes for over 12 years and this is one of the most popular recipe because of the delicious flavor and creamy texture.
Excellent, Excellent, Excellent! This is a winner and you won’t be disappointed! I used Yukon Gold potatoes and this soup came out fantastic! A little bacon bits, a little cheddar cheese that’s all you need on top. I don’t like heavy soups this one is light and hearty and great for a cold winter’s day. Thank you for a great recipe this one is a keeper guys!
-Denise B
We absolutely love potato soup around here and I was so happy to be able to use my crockpot. It is so nice coming home to dinner waiting. If you love potato soup as much as we do, try Sausage Potato Soup, Crockpot Potato and Hamburger Soup, Kielbasa Potato Soup, Crockpot Potato and Hamburger Soup, Crock Pot Baked Potato Soup or Crock pot Ham Potato Soup.
Be sure to check out all of our delicious Crock Pot Recipes. Find more Crockpot Side Dishes. You may also love Crock Pot Potato Corn Chowder Soup, Crock Pot Potato Soup with Hashbrowns or Crock Pot Kielbasa and Potatoes.
Ingredients
- Large Russet Potatoes – You can substitute with any kind of potato
- Onion – Dice into small pieces.
- Low-Sodium Chicken Broth – Vegetable broth can also be used
- Butter – We used unsalted butter
- Minced Garlic
- Salt and Pepper – Simple Spices
- Heavy Cream – Milk can be used as well
- Sour Cream – Substitute with Greek Yogurt or Cream Cheese
- Xanthan Gum – For thickening the soup
Scroll to the recipe card for the full recipe details.
How to Make Potato Soup in the Crock Pot
Step 1 – Add Ingredients – First, add the peeled and diced potatoes to the slow cooker. Then add the diced onions, chicken broth, seasonings, and butter. Cover and cook until potato chunks are tender.
Step 2 – Thicken Soup – Use a small mixing bowl and whisk the heavy cream and sour cream. Then add in the xanthan gum and mix together. This will get thick but it’s normal. This is essential for the best creamy potato soup.
Step 3 – Add to Soup – The last step is to stir it into the soup. Cook on high for 20 minutes or until the soup thickens.
Step 4 – Serve – Serve with your favorite toppings for a loaded baked potato soup. We prefer shredded cheddar cheese, sour cream, green onions and bacon.
What to Serve With This Recipe
Besides the toppings we suggest you serve it with these ideas to make it a complete meal.
- Salad – This goes great paired with a salad. Soup and salad is a fun dinner idea.
- Crackers – Saltine crackers are amazing dipped in this soup recipe.
- Garlic Bread – Serve with your favorite crusty bread or garlic bread.
- Breadsticks – Breadsticks are also a fun option as you can use them to get every last drop of the soup.
- Bread Bowl Recipe – Serve the potato soup in a bread bowl.
If you try this Easy Crock Pot Potato Soup, please make sure to leave a star review.
Easy Crock Pot Potato Soup
Equipment
- 1 slow cooker
Ingredients
- 5 large russet potatoes (peeled and diced)
- 1 small onion (diced)
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tablespoon Xanthan Gum
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Instructions
- Place 6 cups diced russet potatoes (about 2 pounds), 1 medium onion diced, 3 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and 4 cups chicken broth in the crockpot.
- Cook on low 4 to 6 hours, or on high 3-4 hours – until potatoes are soft.
- In a small bowl, whisk together ½ cup heavy whipping cream and 2 tablespoons cornstarch until the mixture is smooth. Stir the cream mixture into the crockpot.
- Add 1 cup shredded cheddar cheese and ½ cup sour cream to the crockpot and stir until the cheese is melted and well combined.
- Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.
Recipe Video
Recipe Notes
Recipe Tips
- Topping – You need toppings like you would for a loaded baked potato. Make sure you have butter, sour cream, crispy bacon, and chives.
- Topping Bar – Serve these toppings along the side of the soup. Everyone can add their own toppings to make their favorite version of potato soup.
- Cutting Potatoes – When preparing this soup, make sure to cut the potatoes in about the same size. This helps to cook them evenly. After cooking, you can test the potatoes by using a fork.
- Cooking Soup – You can cook this soup on low or high, depending what you prefer.
- Hand grate the cheese – If you are topping the soup shred the cheese instead of buying pre-shredded. The cheese will melt smoother. Pre shredded cheese will make the soup stringy.
Variation Ideas
- Change the Potatoes – The recipe calls for russet potatoes. But you can use Yukon gold potatoes instead. Yukon golds really make it thick and creamy. Red potatoes are another option. You can substitute a bag of frozen hash browns instead of the the potatoes. Then this soup just got even easier.
- Mash Potatoes – If you prefer a smoother soup that is less chunky. You can use a potato masher to mash potatoes more to reach the desired consistency. Immersion blender also works great to mash some of the potatoes.
- Stir in Ingredients – Try stirring bacon and ½ cup of sharp cheddar cheese in the soup. Stir in right before serving for a different flavor.
- Whipping Cream – Another idea is Crock Pot Potato Soup with whipping cream. Evaporated milk is another option instead of heavy cream.
- Add Meat – If you are wanting a hearty soup add in cooked ground sausage. It adds flavor, texture and makes it the best soup.
- Vegetables – Feel free to add in other types of vegetables into the potato soup. We recommend bell peppers or chopped broccoli. It is a great way to sneak in those veggies.
- Stovetop – You can easily make this potato soup on the stovetop. Cook the soup over medium heat in a saucepan or Dutch oven. Bring to a Boil the potatoes in water and then simmer over low heat.
- Serving – You can easily serve this soup with a slotted spoon. But we like use a ladle to get all the broth.
Nutrition Facts
Frequently Asked Questions
Store your leftovers in an airtight container in the refrigerator. These leftovers will stay fresh for up to 5 days.
We recommend reheating on the stovetop for the best results. You can also reheat in a microwave safe bowl in the microwave in 30 second intervals.
Yes, you can freeze this slow cooker potato soup recipe. Place potato soup in a freezer safe container and freeze for up to 3 months.
Potato soup can be prepared ahead of time and placed in the fridge. If you are planning on making ahead of time. We recommend not making it no more than two days before serving.
Once you are ready to serve, then you can reheat on the stovetop or back in the slow cooker. We actually think the soup taste better the next day as the leftovers marinate together overnight.
your recipe sounds good but you have 1 c heavy cream in the ingredients but in the direction it say use 1/2 cup.
then say mix 2 TBSP cornstarch with cream and ingredients say 1 TBSP
in say 1/2 c sour cream but in the ingredients says 1/3c.
Hello! I love This soup but I’m just curious of the calorie count and what the serving size is! I recently Went on a calorie counting dieting and just would like to know how to accurately count my serving so I can Eat as much as I can
Randa – I’m thrilled you enjoyed! Happy to help! There are 6 servings and each one is 408 calories.
Love the texture and mostly the flavor. I did dump about a teaspoon of ancho chili powder on top around the 4 hour low setting because it tasted a bit bland. After an hour of cooking later the flavor balanced out nicely.
LS – I’m so glad you tried our Crockpot Potato Soup. It is a hit around here too. The additions sound great for extra heat!
I haven’t tried this yet , but grew up having potato soup with ham or nothing in it.
I haven’t made it yet but I will soon! I’m curious if adding cream cheese would add to it or if it would not be advisable
Robyn – I haven’t tried it yet but I think cream cheese would be delicious in this recipe. I would not add it to the end of the cooking time so that it does not curdle. I hope you enjoy it and please let me know how it turns out!
What size bag of hash browns could substitute for the potatoes? Thanks.
I would use a 30 ounce bag of hash browns instead of potatoes. I hope you enjoy it!
Great! Thank you!
U cooked this last night for my husband and I! He was in heaven it turned out so good! This recipe is a keeper.
I’m so glad you enjoyed it Megan! Thank you for sharing and thank you for the positive review!
easy and very good
I’m so glad you enjoyed it Dorothy – Thank you for the positive review!
Made this for friends coming over and they loved it. So did I!
I’m so glad everyone enjoyed it Paula! Thank you for sharing!
Excellent, Excellent, Excellent! This is a winner and you won’t be disappointed! I used Yukon Gold potatoes and this soup came out fantastic! A little bacon bits, a little cheddar cheese that’s all you need on top. I don’t like heavy soups this one is light and hearty and great for a cold winter’s day. Thank you for a great recipe this one is a keeper guys!
I’m so glad you enjoyed it Denise. Thank you so much for sharing and thank you so much for the positive review!
My husband said this was the best potato soup he ever had. I agree. I never was a fan until I tried this recipe. Making again for dinner! 🙂
Woohoo! I’m so glad everyone enjoyed it. Thank you so much for the positive review!