CROCK POT POTATO SOUP

Crock Pot Potato Soup is the recipe I make when I want maximum comfort with minimum effort. This soup lets the slow cooker do practically all the work while you go about your day, and you come home to the most incredible creamy, cheesy potato soup. I started making this about seven years ago when I was working long hours and needed dinner to cook itself, and it’s been a lifesaver ever since.

The most important thing I learned making this soup is to let it cool slightly before adding the cheese. My first attempt resulted in a grainy, separated mess because I was too eager and added the cheese immediately. Now I know that patience pays off, giving you that smooth, velvety texture you want. This crock pot potato soup has layers of flavor from the butter, herbs, and that secret ingredient balsamic vinegar at the end that really makes everything pop. The best part? Only about 15 minutes of hands-on work, and the slow cooker handles the rest.

Everything You Need for This Creamy Slow Cooker Soup

I always use Yukon gold potatoes for this recipe because they’re naturally buttery and hold their shape better than russets in the slow cooker. Pro tip: dice your potatoes uniformly so they all finish cooking at the same time.

• 3 lbs Yukon gold potatoes, diced into 3/4 to 1-inch pieces
• 32 oz chicken stock or broth (4 cups)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground sage
• 4 tbsp butter, diced into small pieces
• 2 bay leaves
• 2 tbsp cornstarch
• 1/2 cup heavy cream, cold
• 8 oz sharp cheddar cheese, shredded (about 2 cups)
• 4 oz cream cheese, softened
• 1 tsp balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste

For toppings:

• Shredded cheese
• Crispy bacon
• Sliced green onion

When measuring potatoes, 3 lbs is about 8 to 10 medium potatoes. The cold heavy cream is important for the cornstarch slurry, as cold liquid helps the cornstarch dissolve better. Always shred cheese yourself from a block rather than using pre-shredded for the smoothest melting.

Simple Steps to Make Crock Pot Potato Soup

Step 1: Dice 3 lbs of Yukon gold potatoes into uniform pieces, roughly 3/4 to 1 inch in size. This ensures even cooking. Add the diced potatoes to your slow cooker insert.

Step 2: Pour in 32 oz chicken stock or broth. Add 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground sage, 4 tablespoons diced butter, and 2 bay leaves. Season generously with several large pinches of kosher salt and freshly cracked pepper (I use about 1 to 2 teaspoons of each).

Step 3: Stir everything together until well combined. Check that the potatoes are mostly covered by liquid. If they’re sticking out significantly, add a splash of water or more broth so the potatoes are submerged.

Step 4: Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Start checking at the earlier time. The potatoes are done when they’re fork-tender and break apart easily.

Step 5: When there are about 30 minutes left in the cooking time (or when the potatoes are pretty much cooked through), prepare the cornstarch slurry. In a small bowl, whisk together 2 tablespoons cornstarch and 1/2 cup cold heavy cream until the cornstarch completely dissolves and there are no lumps. Pour this mixture into the slow cooker.

Step 6: Re-cover and cook for another 30 minutes on the same setting. The soup will thicken slightly during this time, and the potatoes should now be completely fork-tender.

Step 7: This step is critical. Carefully remove the insert from the crock pot base and let the soup cool for about 5 minutes. The soup needs to cool slightly or the cheese will turn grainy and curdled. If the soup is too hot when you add the cheese, it will separate.

Step 8: After the soup has cooled slightly, stir in 8 oz (2 cups) shredded sharp cheddar cheese and 4 oz cream cheese. Stir continuously until both cheeses melt completely and the soup becomes smooth and creamy. The residual heat is perfect for melting the cheese without overheating it.

Step 9: Stir in 1 teaspoon balsamic vinegar. This secret ingredient brightens all the flavors and makes the soup taste more complex. You won’t taste vinegar specifically, just better soup.

Step 10: Taste the soup and season with additional kosher salt and fresh cracked pepper as needed. I usually add another 1/2 teaspoon of each at this point.

Step 11: Remove and discard the bay leaves. Ladle the soup into bowls and garnish with shredded cheddar, crispy bacon bits, and sliced green onions. Serve hot.

Pro tip: If your soup looks greasy on top before adding the cheeses, don’t worry. That’s just the butter, and it will fully incorporate once you stir in the cheese. If your potatoes are still hard after the maximum cooking time, your slow cooker may run cool. Add another 30 to 60 minutes and check again.

What to Serve with Crock Pot Potato Soup

This crock pot potato soup is incredibly rich and satisfying, so lighter sides work best to balance the meal.

Crusty Sourdough Bread: Warm, crusty sourdough is perfect for dipping into the creamy soup. The tangy bread complements the rich, cheesy flavors beautifully.

Simple Side Salad: A fresh green salad with light vinaigrette cuts through the richness and adds brightness and crunch to balance the creamy soup.

Garlic Bread: Buttery garlic bread takes this comfort meal to the next level and provides that satisfying crunch alongside the smooth soup.

Steamed Broccoli: Lightly steamed broccoli adds nutrition and freshness without competing with the potato soup’s flavors.

More Delicious Potato Soup Variations

This crock pot potato soup makes weeknight dinners effortless, and there are other comforting potato soup recipes to enjoy. For versions with protein, try the Chicken Potato Soup with tender chicken and fresh herbs in creamy cheddar broth, or the hearty Sausage Potato Soup with flavorful Italian sausage throughout. When you want extra richness with bacon, the Creamy Chicken and Potato Soup delivers velvety comfort food.

To add vegetables to the mix, the Broccoli Potato Cheese Soup brings vibrant broccoli into creamy sharp cheddar broth, or try the indulgent Loaded Creamy Broccoli Potato Soup topped with crispy bacon and melted cheese for ultimate comfort.

Storing Your Leftover Crock Pot Potato Soup

Store this crock pot potato soup in an airtight container in the refrigerator for up to 4 to 5 days. The flavors deepen as it sits, making leftovers incredibly delicious.

When reheating, I recommend the stovetop method over low heat, stirring frequently. The soup will thicken significantly as it sits because the potatoes absorb liquid, so add a splash of chicken broth or milk to return it to the right consistency. Microwave reheating works too, using 90-second intervals and stirring between each round.

Pro tip: This soup can be frozen for up to 2 to 3 months, though cream-based soups do experience some texture changes. The soup may look separated when thawed. Freeze in portions without the toppings, then thaw overnight in the refrigerator. Reheat gently on the stovetop, whisking vigorously to re-emulsify the soup. Add fresh toppings when serving.

Common Questions About Crock Pot Potato Soup

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