If you’re in the mood for a cozy, comforting bowl that feels like a warm hug on a chilly day, you absolutely need to try this Classic Crockpot Potato Soup Recipe. It’s a velvety blend of tender russet potatoes, rich cheddar cheese, and savory broth all simmered slowly to develop deep, satisfying flavors with almost no effort. Perfect for busy days or casual family dinners, this soup creates that perfect balance between creamy indulgence and hearty goodness, making it an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
Simple, wholesome ingredients make this recipe so easy to pull together, and each one is essential in creating the perfect texture and flavor. From the creamy cream cheese to the crispy fried onions on top, every component plays a role in turning basic pantry staples into something truly special.
- 6 cups russet potatoes, peeled and diced: The star of the soup, russets break down nicely to give both body and smoothness.
- 1 cup yellow onion, chopped: Adds subtle sweetness and depth that balance the creamy richness.
- 2 cloves garlic, minced: Infuses a gentle savory kick without overpowering the other flavors.
- 4 cups chicken broth: Provides a flavorful liquid base that keeps the soup light yet hearty.
- 1 cup cream cheese, softened: Creates luxurious creaminess that makes each spoonful beautifully velvety.
- 1 ½ cups shredded cheddar cheese: Adds sharpness and melty goodness for that classic comforting taste.
- 1 teaspoon salt: Enhances all the flavors perfectly without overwhelming.
- ½ teaspoon black pepper: Gives a gentle warmth and subtle spice.
- 1 cup milk or half-and-half: Lightens the texture while keeping everything rich and indulgent.
- ½ cup fried onions, for topping: Provides irresistible crunch and an extra burst of flavor.
- ¼ cup green onions, chopped, for garnish: Adds a fresh, vibrant touch that brightens every bite.
How to Make Classic Crockpot Potato Soup Recipe
Step 1: Prep Your Veggies
Peel and dice the russet potatoes into small cubes so they cook evenly and soften perfectly. Then chop the onion and mince the garlic to infuse gentle oniony and garlicky notes throughout the soup.
Step 2: Combine Ingredients in the Slow Cooker
Place the potatoes, chopped onion, minced garlic, and chicken broth into your slow cooker. Sprinkle in the salt and pepper, then stir gently to mix everything together evenly. This step ensures even seasoning and flavor distribution.
Step 3: Slow Cook Until Tender
Cover your slow cooker and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours. This slow, gentle simmer lets the potatoes soften completely and blend seamlessly into the broth, building a rich and comforting base for your soup.
Step 4: Adjust the Texture
Once the potatoes are tender, use a potato masher to mash some directly in the slow cooker to thicken the soup. For a super smooth and creamy texture, you can use an immersion blender, just be careful not to overblend if you prefer a bit of potato chunkiness.
Step 5: Stir in the Cheeses and Dairy
Add the softened cream cheese, shredded cheddar cheese, and milk or half-and-half to the slow cooker. Stir everything together, then cover and cook for another 15 to 20 minutes. This allows the cheeses to melt fully and the soup to become decadently creamy.
Step 6: Serve and Garnish
Ladle the soup into bowls and finish with crispy fried onions and a sprinkle of chopped green onions for that irresistible crunch and fresh pop of color. Now you’re ready to enjoy your bowl of Classic Crockpot Potato Soup Recipe perfection!
How to Serve Classic Crockpot Potato Soup Recipe
Garnishes
The toppings can take your soup from simple to spectacular. Fried onions add a satisfying, crunchy texture, while fresh green onions contribute a subtle sharpness and vibrant look. Feel free to also add a dollop of sour cream or some crumbled bacon for extra indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for soaking up every creamy drop. A crisp side salad or roasted vegetables also complement the richness of the soup, balancing the meal with fresh, bright flavors.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls, turning your meal into a cozy conversation starter. You can also layer toppings separately, letting everyone customize their bowl exactly how they like it. Presentation makes the experience all the more special!
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool completely before storing them in an airtight container. Refrigerate for up to 3 days, which keeps flavors fresh and textures intact for easy next-day reheating.
Freezing
This Classic Crockpot Potato Soup Recipe freezes beautifully. Place cooled soup in a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat soup on the stovetop over low to medium heat, stirring frequently to prevent sticking and to revive that silky smooth texture. If it seems too thick, stir in a splash of milk or broth to loosen it up while warming through.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth, and you’ll keep all the flavor while making it suitable for vegetarians.
What if I don’t have cream cheese?
You can replace cream cheese with heavy cream or sour cream for a similar creamy texture, though the flavor will be slightly different but still delicious.
Can I add other vegetables?
Definitely! Diced carrots, celery, or even corn can be added before cooking to boost nutrition and add extra flavors and textures.
Is russet potato the only option?
Russets are preferred because they break down nicely and provide a creamy base, but Yukon Gold potatoes can work too, offering a buttery flavor and slightly firmer texture.
How thick should the soup be?
That depends on your personal preference! Mash more potatoes if you want it thicker or blend less for chunkier texture; adding more milk will thin it out if needed.
Final Thoughts
This Classic Crockpot Potato Soup Recipe is pure comfort in a bowl, blending warmth, creaminess, and ease all in one pot. It’s the kind of dish you’ll find yourself craving again and again, perfect for busy days or when you want to impress without stress. Trust me, once you try it, it’ll become your go-to soup for chilly evenings and cozy gatherings. Give it a whirl—you’ll be so glad you did!
Print
Classic Crockpot Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Crockpot Potato Soup is a creamy, comforting dish perfect for chilly days. Made with russet potatoes, cheese, and aromatic onions, it simmers slowly to develop rich flavors. Easy to prepare and packed with hearty ingredients, this soup is ideal for a satisfying family meal with minimal effort.
Ingredients
Main Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Dairy
- 1 cup cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- 1 cup milk or half-and-half
Toppings
- ½ cup fried onions, for topping
- ¼ cup green onions, chopped, for garnish
Instructions
- Prepare the Vegetables: Peel and dice russet potatoes into small cubes. Chop the yellow onion and mince the garlic cloves to get them ready for cooking.
- Combine Ingredients in Slow Cooker: In your slow cooker, add the diced potatoes, chopped onion, minced garlic, and chicken broth. Season the mixture with salt and black pepper, then stir everything together thoroughly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.
- Thicken the Soup: Once the potatoes are cooked, use a potato masher to mash some of the potatoes directly in the slow cooker to thicken the base. For a smoother consistency, you can alternatively use an immersion blender to puree part of the soup.
- Add the Cheeses and Milk: Stir in the softened cream cheese, shredded cheddar cheese, and milk or half-and-half. Cover the slow cooker again and cook for an additional 15 to 20 minutes, allowing the cheeses to melt and the soup to become creamy.
- Serve with Garnishes: Ladle the soup into bowls and top with crispy fried onions and chopped green onions for added texture and flavor. Serve hot and enjoy your comforting meal.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- If you prefer a thicker soup, mash more potatoes or reduce the amount of milk.
- You can prepare the ingredients the night before to save time on cooking day.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding extra milk if needed to maintain creaminess.
