Crockpot Potato Soup Recipe

There is nothing quite as comforting as a warm, creamy bowl on a chilly day, which is why this Crockpot Potato Soup Recipe has become a beloved staple in my kitchen. It masterfully combines tender Yukon Gold potatoes, sweet carrots, and savory herbs, all slow-cooked to perfection. The slow cooker does the heavy lifting, infusing the soup with rich flavors while creating that velvety texture we all crave. Whether you’re a busy parent or simply want a fuss-free meal, this Crockpot Potato Soup Recipe is both hearty and nourishing, perfect for sharing with family or cozying up solo with a good book.

Ingredients You’ll Need

Simple ingredients often make the best meals, and this Crockpot Potato Soup Recipe is no exception. Each component is chosen not only for flavor but also for the texture and color it lends, creating a vibrant and satisfying dish that warms you from the inside out.

• Yukon Gold potatoes: Their creamy texture makes them ideal for soup, breaking down just enough to thicken the broth.
• Low-sodium chicken broth: Adds a savory base without overpowering the delicate potato flavor.
• Kosher salt: Balances and enhances all other flavors perfectly.
• Ground black pepper: Offers a mild kick that wakes up your taste buds.
• Crushed red pepper flakes: Just a hint to give the soup a gentle warmth.
• Carrots: Provide natural sweetness and a pop of color.
• Sweet yellow onion: Adds subtle depth once sautéed.
• Garlic cloves: Infuse the soup with aromatic richness.
• Olive oil: For sautéing vegetables, bringing out their natural flavors.
• Parisien Bonnes Herb blend: A fragrant mix of chives, tarragon, basil, and dill that brightens the soup.
• Fat-free half-and-half: Creamy without heaviness, making the soup indulgent yet light.
• Shredded low-fat cheddar cheese: Melts into the soup creating that irresistible cheesy comfort.
• Fresh chives: Freshness that lifts the soup’s flavor in every spoonful.
• Low-fat sour cream: Perfect for garnishing, adding a tangy creaminess.
• Turkey bacon: Cooked and crumbled for a savory crunch topping.
• Sliced green onions: Adds a mild onion bite and bright green color.

How to Make Crockpot Potato Soup Recipe

Step 1: Prepare the Slow Cooker

Start by giving your slow cooker a quick spray with cooking spray to prevent sticking and set it to HIGH to warm up. This helps everything start cooking evenly once you add your ingredients.

Step 2: Combine Core Ingredients

Pour the cubed Yukon Gold potatoes, chicken broth, kosher salt, black pepper, and crushed red pepper flakes into the slow cooker. This flavorful base will slowly meld together, creating the heart of your soup.

Step 3: Sauté the Carrots

While the potatoes begin cooking, sauté the thinly sliced carrots in olive oil for about three minutes. This step softens the carrots slightly and unlocks their natural sweetness, which adds depth to the soup.

Step 4: Cook the Onion

Add the diced sweet yellow onion to the carrots and continue cooking on medium-high until the onion becomes translucent. This brings out its mellow, sweet flavor — an essential building block for your soup.

Step 5: Add Garlic

Toss in the minced garlic and sauté for another 30 seconds. Garlic releases its aromatic oils quickly, so be careful not to let it burn. This brief cook enhances the overall flavor profile beautifully.

Step 6: Combine Sautéed Veggies with Potatoes

Once your carrots, onion, and garlic are perfectly softened, stir them into the slow cooker with the potato broth mixture. This combination will cook together to create a rich, harmonious flavor.

Step 7: Slow Cook Until Tender

Cook everything on HIGH for 2 to 3 hours or until the Yukon Gold potatoes are tender. This slow cooking allows flavors to deepen and the potatoes to soften enough so that the soup gains a wonderful creamy consistency.

Step 8: Mash Part of the Soup

Using a potato masher, gently mash some of the cooked vegetables right in the slow cooker. Only press down 3-4 times; this chunkiness adds texture and helps thicken the soup naturally with no cream needed.

Step 9: Add Herbs, Dairy, and Cheese

Stir in the Parisien Bonnes Herb blend, fat-free half-and-half, shredded cheddar cheese, and chopped fresh chives. Mix well until the cheese melts fully and the soup becomes irresistibly creamy with bursts of herbal freshness.

Step 10: Serve and Garnish

Ladle the soup into bowls and top with dollops of low-fat sour cream, crumbled turkey bacon, extra shredded cheddar cheese, and a sprinkle of fresh chives or green onions. These garnishes add texture, flavor, and visual appeal for a perfect finish.

How to Serve Crockpot Potato Soup Recipe

Garnishes

Adding garnishes is the ultimate way to personalize your Crockpot Potato Soup Recipe. Creamy sour cream offers a cooling contrast, while crispy turkey bacon adds salty crunch. Fresh chives or sliced green onions bring vibrancy and an herbal bite. These simple touches elevate each spoonful into a full sensory experience.

Side Dishes

This soup pairs wonderfully with crusty bread or warm, buttered dinner rolls to soak up every last drop. A crisp green salad with a lemon vinaigrette lightly balances the richness of the soup. For a heartier meal, serve alongside roasted vegetables or a melt-in-your-mouth grilled cheese sandwich.

Creative Ways to Present

Try serving the soup in hollowed-out mini bread bowls for a charming presentation that’s as fun to eat as it is delicious. Another idea is layering the soup with toppings in clear glass mugs so guests can see all the scrumptious components. For family dinners, set up a topping bar for everyone to build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store leftovers in airtight containers in the refrigerator for up to four days. The flavors even deepen overnight, making it a perfect next-day meal. Just be sure to cool it completely before refrigerating to keep it fresh.

Freezing

Crockpot Potato Soup Recipe freezes beautifully, making it a great option for meal prep. Freeze portions in freezer-safe containers or heavy-duty bags for up to three months. Avoid adding dairy before freezing; instead, stir in half-and-half and cheese after thawing and reheating to maintain the best texture.

Reheating

Reheat your soup gently on the stovetop over low-medium heat, stirring often to prevent sticking or burning. Add additional half-and-half if it thickens too much during reheating. This careful warming keeps the flavors bright and prevents the dairy from separating.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute vegetable broth for the chicken broth and skip the turkey bacon garnish, or replace it with crispy mushrooms or smoked paprika for a similar smoky flavor.

What type of potatoes work best?

Yukon Gold potatoes are preferred because they hold their shape well while becoming tender and creamy, but russets or red potatoes can work too with slightly different textures.

Is it okay to use regular cream instead of half-and-half?

Yes, regular cream will make the soup richer and creamier, though half-and-half keeps it lighter and still delicious. Choose based on your preference and dietary needs.

Can I prepare this soup in advance and just reheat?

Definitely! This Crockpot Potato Soup Recipe is forgiving and actually tastes better the next day once the flavors meld. Just store it properly and reheat gently before serving.

How can I make this soup thicker?

Mashing some of the potatoes and vegetables as instructed naturally thickens the soup. If you want it even thicker, you can add a small mixture of cornstarch and cold water toward the end of cooking, stirring until it reaches your desired consistency.

Final Thoughts

This Crockpot Potato Soup Recipe is truly a gem for those days when you want hearty comfort with minimal fuss. It’s simple enough for weeknights but special enough to bring friends around the table. Give it a try—you might just find your new favorite cozy go-to that keeps everyone asking for seconds!

Print