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Crockpot Creamy Potato Soup Recipe

This Crockpot Creamy Potato Soup Recipe is an easy, comforting meal made with tender potatoes, onions, garlic, broth, and creamy ingredients.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or Russet potatoes peeled and diced
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese optional

Method
 

  1. Add diced potatoes, onion, garlic, broth, salt, pepper, thyme, parsley, and butter to the crockpot.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
  3. Mash some of the potatoes with a potato masher to help thicken the soup while leaving some pieces intact.
  4. Whisk together the heavy cream, whole milk, and flour in a bowl until smooth.
  5. Stir the creamy mixture into the crockpot.
  6. Cook on HIGH for another 20–30 minutes, stirring occasionally, until the soup thickens.
  7. Stir in cheddar cheese if using and allow it to melt.
  8. Taste and adjust the seasoning.
  9. Serve warm with your favorite toppings.

Notes

For a thicker soup, mash more of the potatoes. For a thinner consistency, add extra broth or milk. Yukon Gold potatoes provide a naturally creamy texture, while Russet potatoes help create a thicker soup.

Optional Toppings

  • Cooked bacon
  • Cheddar cheese
  • Green onions
  • Chives
  • Sour cream
  • Fresh parsley
  • Black pepper
  • Croutons

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently and add a splash of milk or broth if the soup has thickened.