Print

CROCK POT POTATO SOUP

CROCK POT POTATO SOUP
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, flavorful slow cooker potato soup loaded with tender potatoes, sharp cheddar, and cream cheese. Minimal prep with maximum comfort.

Ingredients

Scale
  • 3 lbs Yukon gold potatoes, diced into 3/4 to 1-inch pieces
  • 32 oz chicken stock or broth
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground sage
  • 4 tablespoons butter, diced
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream, cold
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Toppings: shredded cheese, crispy bacon, sliced green onion

Instructions

  1. Dice potatoes into uniform 3/4 to 1-inch pieces. Add to slow cooker with chicken stock, Italian seasoning, garlic powder, onion powder, ground sage, diced butter, bay leaves, and generous amounts of salt and pepper.
  2. Stir until well combined. Add splash of water if needed so potatoes are covered by liquid.
  3. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours until potatoes are fork-tender.
  4. About 30 minutes before done (or when potatoes are nearly cooked), whisk cornstarch into cold heavy cream until dissolved. Pour into slow cooker.
  5. Re-cover and cook another 30 minutes until potatoes are completely tender and soup has thickened slightly.
  6. Remove insert from crock pot and let soup cool for 5 minutes. This prevents cheese from curdling.
  7. Stir in shredded cheddar and cream cheese continuously until both melt completely and soup is smooth and creamy.
  8. Stir in balsamic vinegar. This brightens all the flavors.
  9. Taste and adjust seasoning with additional salt and pepper as needed.
  10. Remove bay leaves. Ladle into bowls and garnish with shredded cheddar, crispy bacon, and sliced green onions.

Notes

  • Dice potatoes uniformly (3/4-1 inch) for even cooking.
  • Let soup cool 5 minutes before adding cheese to prevent grainy texture.
  • Don’t skip the balsamic vinegar – it makes the soup taste more complex.
  • If soup looks greasy before adding cheese, it’s just the butter and will incorporate.
  • If potatoes are still hard after max time, add 30-60 minutes more cooking.
  • Shred cheese yourself from block for smoothest melting.
  • Instant Pot: Use slow cook setting 2-2.5 hours on high, plus 30 minutes after adding cream.

Nutrition

Find it online: https://www.benefitiany.com/crock-pot-potato-soup/