Name: Crockpot Potato Soup
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 4 cups diced potatoes (about 1–1.25 lb, Russets or Yukon Golds) (Russets break down for thickening; Yukon Golds stay creamier.); 1 each onion, diced (Yellow or sweet onion.); 3 cups vegetable broth (Use low-sodium for better salt control.); 1 cup heavy cream (Adds richness; substitutions available.); 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 cup shredded cheddar cheese (Sharp or mild depending on taste.); as needed each chopped green onions (For garnish.)

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I grew up eating a bowl of warm, chunky potato soup on cold evenings — it’s the kind of comfort food that hugs you back. This Crockpot Potato Soup takes that nostalgia and makes it effortless: toss a few simple ingredients into your slow cooker in the morning and come home to a creamy, cheesy soup ready to ladle. It’s perfect for busy weeknights, casual family meals, or when you want a small-batch comfort meal with minimal fuss. If you like rich, potato-forward soups, you might also enjoy this Broccoli Potato Cheese Soup for another cheesy, cozy option.

Why you’ll love this dish

This recipe is the definition of easy comfort: budget-friendly, made with pantry staples, and hands-off once it’s in the Crockpot. The slow, gentle heat cooks the potatoes to a tender, creamy texture without babysitting. It’s also flexible — keep it vegetarian as written with vegetable broth, or add bacon or ham for a meatier version. It’s great for feeding picky eaters (the mild cheddar is usually a win with kids) and scales up well for potlucks.

“Simple, creamy, and exactly the kind of slow-cooker comfort food I crave on rainy days.”

How this recipe comes together

Short overview so you know what to expect:

Combine diced potatoes, onion, garlic, seasonings, and vegetable broth in the Crockpot.
Slow-cook until potatoes are tender (low 6–8 hours or high 3–4 hours).
Mash some potatoes in the pot for a chunky, thickened texture.
Stir in heavy cream and cheddar; warm until cheese melts.
Serve hot with green onions and any favorite toppings.

This quick outline helps you plan prep and timing — no complicated steps, just steady, slow cooking.

Key ingredients

4 cups diced potatoes (about 1–1.25 lb) — Russets or Yukon Golds work best. Russets break down a bit and thicken; Yukon Golds stay creamier.
1 onion, diced — yellow or sweet onion.
3 cups vegetable broth — use low-sodium if you prefer control over salt.
1 cup heavy cream — adds richness; see substitutions below.
2 cloves garlic, minced.
1 teaspoon salt.
1/2 teaspoon black pepper.
1 teaspoon dried thyme.
1/2 cup shredded cheddar cheese — sharp or mild depending on taste.
Chopped green onions for garnish.

Ingredient notes and swaps:

For a lighter soup, substitute 1 cup milk (whole milk is best) for heavy cream, or use half-and-half.
To make vegan/dairy-free, use a plant-based “cream” (coconut cream can be used but will add flavor) and a dairy-free cheddar alternative.
If you want deeper flavor, sauté the diced onion and garlic briefly in a bit of oil before adding to the Crockpot.

Directions to follow

Add the diced potatoes, diced onion, minced garlic, vegetable broth, salt, pepper, and dried thyme to your Crockpot. Stir to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
Remove the lid and use a potato masher to mash some of the potatoes directly in the pot. Leave plenty of chunks for a hearty texture.
Pour in the heavy cream and sprinkle in the shredded cheddar. Stir until the cheese is melted and everything is combined.
Replace the lid and cook on low for another 20–30 minutes to heat through and meld flavors.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions.

Best ways to enjoy it

Serve this soup in a shallow bowl with a scattering of green onions and an extra sprinkle of cheddar. Pairings:

Crusty bread, garlic toast, or buttermilk biscuits for dipping.
A simple green salad dressed with lemon vinaigrette to cut richness.
For a heartier meal, add a side of roasted vegetables or serve with a grilled cheese sandwich.
For a loaded bowl, top with crispy bacon bits, sautéed mushrooms, or a dollop of sour cream.

Storage and reheating tips

Refrigerating: Let the soup cool to room temperature, then store in an airtight container for 3–4 days.
Freezing: This soup freezes well. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Leave a little headspace as it expands.
Thawing & reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over low-medium heat, stirring frequently. If the soup thickens after refrigeration or freezing, thin with a splash of broth or milk while reheating.
Food safety note: Don’t leave cooked soup at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving.

Helpful cooking tips

Best potatoes: Use a mix of Russet and Yukon Gold if you want both fluffy and creamy textures.
Don’t over-mash: Mashing about a third of the potatoes adds body but keeping chunks preserves that homemade feel.
Add dairy at the end: Stir in heavy cream and cheese near the end of cooking to prevent separation and to retain a smooth finish.
Sauté aromatics for depth: If you have 5–7 extra minutes, sauté the onion and garlic until translucent for a sweeter, fuller flavor before adding to the Crockpot. For more flavor ideas, check this twist on potato-and-broccoli soups: Cozy Italian Sausage and Potato Soup.
Cheese tip: Grate your own cheddar from a block — pre-shredded cheese often contains anti-caking agents that can affect melt.

Creative twists

Bacon & chive: Stir in cooked, crumbled bacon and top with chives for a classic loaded-potato take.
Ham & cheddar: Add diced ham in the last hour for a comforting, protein-rich version.
Herb-forward: Swap thyme for rosemary or add a bay leaf during cooking (remove before serving).
Spicy southwest: Stir in a can of drained black beans, a cup of corn, and a teaspoon of smoked paprika; top with cilantro.
Vegan: Use a cashew cream or unsweetened oat cream and dairy-free cheddar for a plant-based soup.
Add vegetables: Toss in diced carrots or celery at the start for a heartier stew-like soup.
For another broccoli-cheddar inspired idea try this Cheddar Broccoli Potato Soup.

Your questions answered

Q: Can I use frozen diced potatoes?
A: Yes. If using frozen potatoes, reduce the high setting time slightly and check doneness earlier — they will cook faster than fresh. Avoid refreezing if you thaw them first.

Q: How do I thicken the soup without cream?
A: Mash more of the potatoes in the pot or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in during the final 10 minutes of cooking.

Q: Is this recipe vegetarian?
A: As written it is vegetarian (uses vegetable broth). To make it vegan, swap heavy cream and cheddar for plant-based alternatives and confirm the broth is vegan.

Q: Can I brown the potatoes first?
A: You can sauté bite-sized potato pieces briefly in a skillet to add flavor, but it’s not necessary since the Crockpot softens them nicely.

Q: How many does this serve?
A: Roughly 3–4 serving bowls, depending on portion size. It scales up easily if you need to feed more.

Conclusion

If you want another tried-and-true creamy version to compare techniques or flavor profiles, see this classic Potato Soup Recipe | The Girl Who Ate Everything for inspiration. For more slow-cooker approaches and timing tips when making potato soup in a Crockpot, this Slow Cooker Potato Soup | Gimme Some Oven is a great reference.