Name: Crockpot Creamy Potato Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 medium russet potatoes, peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups low-sodium chicken or vegetable broth; 1 cup heavy cream (or half-and-half); 1/2 cup shredded cheddar cheese (optional); 1 teaspoon dried thyme; Salt and pepper, to taste; 2 tablespoons butter (optional, for sautéing)

This Crockpot Creamy Potato Soup is a warm, comforting dish that combines tender potatoes, flavorful herbs, and a creamy base for the perfect winter meal. With minimal prep and the magic of slow cooking, this easy, healthy recipe delivers rich, velvety soup with just a few ingredients.

Recipe Tips and Tricks:

Use starchy potatoes: Russet potatoes work best as they break down and give the soup a creamy texture.
Don’t skip the sauté: Sautéing onions and garlic before adding them to the crockpot deepens their flavor.
Adjust creaminess: For a lighter version, use half-and-half or milk instead of heavy cream.
Season gradually: Taste and adjust seasoning at the end for the best flavor balance.

Why You’ll Love This Recipe:

This Crockpot Creamy Potato Soup is incredibly easy to make, requiring just a few ingredients that slowly transform into a rich, flavorful soup. It’s healthy, satisfying, and perfect for meal prepping. The crockpot does all the work, so you can set it and forget it while enjoying a delicious dinner with minimal effort.

Yield: Serves 4

Crockpot Creamy Potato Soup

A rich and creamy potato soup made in the crockpot, perfect for a warm, comforting dinner.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

4 medium russet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream (or half-and-half)
1/2 cup shredded cheddar cheese (optional)
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons butter (optional, for sautéing)

Instructions

Prepare the ingredients: Peel and dice the potatoes into 1-inch pieces. Chop the onion and mince the garlic.
Sauté the onion and garlic: In a pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until fragrant and translucent.
Combine in the Crockpot: Add the diced potatoes, sautéed onions and garlic, thyme, salt, pepper, and broth to the crockpot. Stir everything to combine.
Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and easily pierced with a fork.
Mash or blend: For a smoother texture, use a potato masher to mash the potatoes in the crockpot, or use an immersion blender for a creamier consistency.
Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese (if using), and cook for an additional 10 minutes until fully heated and combined.
Serve and enjoy: Ladle into bowls and garnish with extra cheese, fresh herbs, or crispy bacon bits if desired.

Notes

For extra creaminess, you can blend a portion of the soup and return it to the crockpot.
Adjust consistency by adding more broth or milk if you prefer a thinner soup.
For a thicker soup, you can mash the potatoes more or reduce the liquid slightly before adding cream.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 583Total Fat 33gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 132mgSodium 1045mgCarbohydrates 46gFiber 5gSugar 8gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Potatoes: Choose russet potatoes for a creamy, smooth texture. They cook down well and contribute to the soup’s consistency.
Broth: Use low-sodium chicken or vegetable broth for a healthier version of the soup.
Cream: Heavy cream gives the soup a rich, velvety texture, but for a lighter version, you can substitute with milk or half-and-half.
Cheese: While optional, shredded cheddar cheese adds extra creaminess and flavor to the soup.

Variations and Substitutions:

Add protein: Add cooked chicken, bacon bits, or sausage for a heartier meal.
Dairy-free option: Use coconut milk or almond milk for a dairy-free version.
Add vegetables: Carrots, celery, or leeks can be added to the crockpot for more texture and flavor.

Storage Options:

This soup stores well in the refrigerator for up to 4 days in an airtight container. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of broth or milk if it thickens too much.