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Crockpot Potato Soup – Creamy loaded potato soup that is made in the crock pot. Perfect comfort food for a cold winter night.
What do you do when snow hits or when the weather turns cold? Make soup! Break out the crock pot and let it do all the work for you. Crock Pot Chili is pretty much a staple when it is cold out. I mean, you need something to keep you warm right.
Crockpot soup recipes like Ham and Bean Soup are my favorite when it is cold out. Throw something in the crockpot and come home to a warm and comforting dinner. And this potato soup is just that. So little hands on work, and you get a cozy warm bowl of soup!
Crockpot Potato Soup
This is potato soup is one of my favorites to make when I have extra potatoes to use up. That and my Twice Baked Loaded Potato Casserole. Adding bacon and cheese to anything is always a way to win over my husband and son!
Crockpot potato soup was kind of a staple growing up. I lived in Minnesota and Wisconsin when I was a kid, so winters went on forever. And this soup was perfect on cold nights. You could just add whatever toppings you wanted when it was time to eat, and then everyone was happy.
What You’ll Need
- Russet Potatoes
- Onions
- Roasted Garlic
- Chicken Broth
- Salt & Pepper
- Heavy Cream
- Bacon
- Cheddar Cheese
- Green Onions
I love the flavor of roasted garlic, but you can definitely use a few cloves or regular garlic instead. If you have never tried it, check out my How To Make Roasted Garlic for all the tips you need.
How to Make Potato Soup
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Start by peeling and dicing your potatoes. I don’t often peel potatoes, but for a soup, you want to or it will be a strange consistency when you go to puree the soup. The peels separate from the potatoes and it is just not my favorite texture.
- Add the potatoes, onions, garlic, salt, pepper, and chicken broth to the crockpot. Put the lid on and cook on low for 5-6 hours. How long it takes will depend on the size of your potatoes. Smaller potatoes will cook faster. As soon as the potatoes are fork tender, you are ready to mash.
- Get out a masher, a stick blender, or even pour the soup into a blender or food processor. Process the potatoes until your desired consistency. You can make it completely smooth or leave some lumps, that is up to you!
- Pour in the cream and mix until it is smooth. Put the lid back on the crock pot and let it warm for about 30 more minutes until everything is hot.
- Serve with bacon, cheese, green onions, and whatever your favorite toppings are!
Recipe Tips
- Want to make this meat free? Use vegetable broth instead of chicken broth in the soup. And then you can top with whatever you like!
- I like to use low sodium chicken broth and then season with salt to taste. If you are using regular chicken broth, you will want to reduce the salt and taste to adjust to your liking.
- Don’t want to take the time to roast garlic? No problem. Just use 4 cloves of minced raw garlic instead.
- Get creative with your toppings! I went with classic bacon, cheese, and green onions, but you can use anything that you like.
- Store leftovers in an airtight container for 4-5 days. You can reheat in a small saucepan or in the microwave. You may need to add a little milk or broth to thin it out.
Can You Freeze Potato Soup
Absolutely! This is one that was always in my freezer when I was growing up. You can freeze a whole batch, or just individual portions. It will last for 4-5 months. Just thaw in the fridge before reheating.
What to Serve with Potato Soup
Can I Make This Without A Crockpot
Yes, the crockpot is just cooking the potatoes for you, so you don’t have to watch over them. Simply use a large stockpot and bring them to a boil and cook until fork tender instead of using the crockpot. The rest of the recipe will remain the same.
More Comforting Soup Recipes to Try
- Olive Garden Minestrone Soup
- Chicken Gnocchi Soup
- Lasagna Soup
- Creamy Chicken and Wild Rice Soup
- Beef Barley Soup
- Instant Pot Beef Stew
Crock Pot Potato Soup
Ingredients
- 5 pounds russet potatoes peeled and chopped
- 1 large onion, finely chopped
- 1 head roasted garlic, minced
- 8 cups low sodium chicken stock
- 3 teaspoon salt
- 1 teaspoon black pepper
- 2 cups heavy cream
Toppings
- 8 strips bacon, cooked and crumbled
- green onions
- 1 cup cheddar cheese, shredded
Instructions
- Add potatoes, onion, and garlic to the crock pot. Pour chicken stock over potatoes and season with salt and pepper. Cover and cook for 5-6 hours on low.
- Once the potatoes are fork tender, use a potato masher to mash until your desired consistency. You can use a stick blender if you want it smooth.
- Stir in heavy cream and stir until smooth. Cook for 30 more minutes. Taste and adjust for salt and pepper as desired.
- When ready to serve to with cheese, crumbled bacon, and green onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup is pure comfort food! So tasty!
Can yellow/golden potatoes be used instead?
Yes you can