Crockpot Potato Soup
A warm and creamy potato soup made effortlessly in a slow cooker, perfect for cold evenings and busy weeknights.
Ingredients
Main 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.
Instructions
Preparation
- Add the diced potatoes, diced onion, minced garlic, vegetable broth, salt, pepper, and dried thyme to your Crockpot. Stir to combine.
Cooking
- 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.
Notes
For a lighter soup, substitute 1 cup milk for heavy cream. To make it vegan, use a plant-based cream and dairy-free cheddar. This soup stores well in the fridge for 3–4 days and can be frozen for up to 3 months.