Crockpot Potato Soup That Practically Makes Itself (And Wins Dinner)

You want a bowl that hugs back? This is it. Crockpot Potato Soup is the set-it-and-forget-it hero that turns cheap ingredients into creamy comfort with restaurant-level flavor.

No sautéing marathons, no fancy tools—just dump, wait, and ladle. The payoff: silky potato bliss with smoky crunch on top and zero kitchen chaos.

Your future self will thank you when dinner is already done.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does 95% of the work while you conquer your day.
• Ultra-creamy texture: Russet potatoes break down beautifully, and a quick mash creates velvety body without heavy cream overload.
• Big flavor, simple ingredients: Onion, garlic, stock, and a little bacon deliver depth that tastes like it simmered on grandma’s stove all day.
• Customizable for any diet: Go classic, dairy-free, gluten-free, or protein-packed with easy swaps (see Alternatives below).
• Leftovers reheat like a dream: Thickens slightly in the fridge and gets even better the next day.

Crockpot Potato Soup That Practically Makes Itself (And Wins Dinner)

Recipe by Wendy CarterCourse: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

380

kcal

Ingredients

• 2.5 pounds russet potatoes, peeled and diced into 1/2-inch cubes

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)

• 1 cup milk (whole for creamier; 2% works; see swaps)

• 1/2 cup sour cream or plain Greek yogurt

• 3 tablespoons unsalted butter

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika (optional but recommended)

• 1/4 teaspoon dried thyme

• 1 bay leaf (optional)

• 4 slices bacon, cooked and crumbled (optional topping)

• 1 cup shredded sharp cheddar (for topping)

• 2 green onions, thinly sliced (for topping)

Step-by-Step Instructions

• Load the base: Add potatoes, onion, garlic, broth, salt, pepper, smoked paprika, thyme, and bay leaf to the crockpot. Dot the top with butter.
• Set and forget: Cook on Low for 7–8 hours or High for 4–5 hours, until potatoes are very tender.
• Fish and mash: Remove the bay leaf. Use a potato masher to mash directly in the crockpot until you have a mix of smooth and chunky. Prefer ultra-smooth? Use an immersion blender for 10–20 seconds.
• Enrich: Stir in milk and sour cream (or Greek yogurt). Taste and adjust seasoning—add more salt/pepper if needed. If it’s too thick, splash in extra broth or milk.
• Finish and serve: Ladle into bowls and top with cheddar, bacon, and green onions. Cue applause.

Tips for Storing & Reheating

• Cool promptly: Let soup cool to lukewarm, then refrigerate in airtight containers within 2 hours.
• Fridge life: 3–4 days. It will thicken; stir in a bit of milk or broth when reheating.
• Freezer: Up to 2 months. Freeze without toppings.
  

  Thaw overnight in the fridge for best texture.

• Reheat: Stovetop over low heat, stirring often, or microwave in 60–90 second bursts, adding liquid as needed. Don’t boil—dairy can split.

Better-for-You Benefits

• Fiber and potassium: Potatoes deliver satiating fiber and potassium for muscle and heart function.
• Protein boost: Greek yogurt bumps protein without heavy cream. Bacon is optional; add lean chicken if you want more oomph.
• Lower sodium control: Using low-sodium broth keeps salt in check—season to taste at the end.
• Calcium and vitamin D: Milk and cheese contribute bone-supporting nutrients.
  

  FYI, you can go lighter on cheese if you’re counting.

Nutrition Stats

Per serving (1/6 of recipe), with toppings: Approximately 380 calories; 16g fat; 42g carbs; 15g protein; 3g fiber; 980mg sodium. Without bacon/cheddar: ~300 calories; 11g fat; 41g carbs; 12g protein; ~750mg sodium. These are estimates and will vary by brands and swaps.

Common Mistakes to Avoid

• Cutting potatoes too large: Big chunks cook unevenly.
  

  Aim for 1/2-inch dice for consistent tenderness.

• Adding dairy too early: Milk and sour cream can curdle during long, high heat. Stir them in at the end.
• Skipping seasoning at the finish: Potatoes mute flavors. Taste and adjust salt/pepper right before serving.
• Over-blending: Potatoes can turn gluey if blitzed to oblivion.
  

  A quick mash or brief blend is enough.

• Using only water: Broth adds depth. If you must use water, add extra aromatics and seasoning.

Creative Alternatives

• Dairy-free: Use unsweetened oat milk or cashew milk and stir in 1/2 cup coconut cream for silkiness. Skip cheese; top with chives and olive oil drizzle.
• Loaded baked potato vibes: Add 1 teaspoon Worcestershire sauce, extra cheddar, and finish with a dollop of sour cream and chives.
• Protein-packed: Stir in 2 cups shredded rotisserie chicken at the end and warm through.
  

  Or add 1 can drained white beans for vegetarian protein.

• Extra veg: Toss in 1 cup diced carrots and 1 cup celery at the start. For greens, fold in 2 cups baby spinach in the last 10 minutes.
• Spicy kick: Add 1/2 teaspoon crushed red pepper or a minced jalapeño at the start; finish with hot sauce.
• Gluten-free thicken: If you want thicker soup without extra dairy, mash more potatoes or stir in 1 tablespoon cornstarch slurry at the end and simmer briefly.

FAQ

Can I leave the skins on the potatoes?

Yes. Skins add texture, fiber, and rustic charm.

Scrub well and dice small. The soup will be slightly less smooth, but still excellent.

What’s the best potato for this soup?

Russets break down and create that classic creamy body. Yukon Golds hold shape better and give a buttery feel.

You can also do a 50/50 mix.

Can I make this ahead?

Absolutely. Cook, cool, and refrigerate up to 3 days. Reheat gently and thin with broth or milk.

Add toppings just before serving so they stay fresh and crisp.

How do I thicken the soup more?

Mash additional potatoes, blend a little longer, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer on High for 10 minutes.

What if I don’t have sour cream?

Use plain Greek yogurt for tang and protein, or 4 ounces softened cream cheese for extra richness. Adjust salt to taste.

Is vegetable broth okay?

Yes. The flavor will be a touch lighter.

Boost umami with a splash of soy sauce or nutritional yeast at the end—tiny amounts go a long way, IMO.

Wrapping Up

Crockpot Potato Soup is the culinary equivalent of hitting the Easy button: minimal work, maximum comfort, repeat-worthy results. You get creamy texture, big flavor, and a base that plays nice with any topping or tweak.

Make a batch today, stash some for tomorrow, and enjoy the kind of dinner that makes weeknights feel like a win.

Your spoon’s new favorite workout is waiting.