This creamy crockpot potato soup is a warm hug in a bowl! Made with potatoes, cheese, and some delicious spices, it’s super easy to whip up.
What I love most is how it cooks all day while I relax. Just toss everything in, and let the magic happen. Perfect for chilly nights and cozy gatherings! 🥔❤️
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their fluffy texture. You could swap them with Yukon Gold for a creamier result or even sweet potatoes for a different flavor!
Onion: A medium yellow onion adds great flavor. If you’re sensitive to onion, try using green onions or even shallots for a milder taste.
Broth: Chicken broth gives a nice richness, but vegetable broth works just as well for a vegetarian version. Homemade broth can elevate the flavors too!
Cheese: Sharp cheddar cheese creates a lovely taste. Feel free to mix it up with Monterey Jack for a milder flavor or even use a dairy-free cheese for a vegan option!
Bacon: This is optional, but crispy bacon pieces add a delicious crunch. If avoiding meat, you could use a smoked paprika for that smoky flavor!
How Do I Get the Perfect Creamy Texture?
The key to achieving a creamy texture in this potato soup is blending part of it after cooking. Here’s how to do it:
- Once the potatoes are tender, use a potato masher or immersion blender. Mash until you reach your preferred consistency while keeping some chunks.
- For extra creaminess, add in heavy cream or half-and-half after blending—it makes all the difference!
- Mixing in sour cream at the end adds a nice tang and richness too!
Make sure to taste as you go! Adjust with more salt or cheese for a personalized touch.
How to Make Creamy Crockpot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped (optional)
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 green onions, sliced (for garnish)
Time Needed:
This creamy crockpot potato soup will take about 10 minutes to prepare and then needs to cook for 6-8 hours on low or 3-4 hours on high. So, it’s a perfect recipe to prepare in the morning and come back to a warm meal in the evening!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by peeling and dicing the potatoes into small pieces and chopping the onion. Mince the garlic as well, so everything is ready to go into your crockpot. This will ensure a smooth cooking process!
2. Combine Everything in the Crockpot:
In your crockpot, layer the diced potatoes, chopped onion, and minced garlic. Pour in the chicken (or vegetable) broth, then season with salt, black pepper, and dried thyme. Give it a gentle stir to combine all the ingredients.
3. Cook It Low and Slow:
Cover your crockpot with the lid and set it to cook on low for 6 to 8 hours, or if you’re in a hurry, set it to high for 3 to 4 hours. The soup is ready when the potatoes are nice and tender!
4. Blend for Creaminess:
Once the cooking time is up, use a potato masher or an immersion blender to blend part of the soup to your desired consistency. If you like some chunks for texture, just mash a little; don’t have to blend everything!
5. Add the Creamy Goodness:
Stir in the butter, shredded cheddar cheese, cooked bacon (if using), heavy cream, and sour cream. Mix well until everything is melted and combined, creating a deliciously creamy soup.
6. Serve and Enjoy:
Give it a taste and adjust the seasoning if needed. Serve hot in bowls, garnished with sliced green onions and extra cheese or bacon for that added touch. Enjoy your comforting, creamy potato soup!
Gather around the table with family or friends and enjoy this delicious homemade soup!
FAQ for Creamy Crockpot Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes work great for a fluffy texture, you can also use Yukon Gold potatoes for a creamier consistency or even sweet potatoes for a unique flavor twist. Just keep in mind that cooking times may vary slightly!
Can This Soup Be Made Ahead of Time?
Yes! You can prepare everything in the crockpot the night before, keep it in the fridge, and then cook it the next day. Alternatively, you can cook the soup ahead of time, let it cool, and store leftovers in an airtight container in the fridge for up to 3 days.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, you can add a splash of milk or broth to restore its creamy texture.
Can I Make This Soup Dairy-Free?
Yes! To make it dairy-free, substitute the heavy cream and sour cream with coconut cream or a dairy-free cream alternative. For the cheese, you can use a dairy-free cheese or nutritional yeast for extra flavor. Adjust the seasoning to taste!
